CRUMBLE:
125g unsalted butter
100g caster sugar
100g cake flour
Pinch of NOMU Sea Salt
½ cup oats
1 tsp NOMU Vanilla Extract
FILLING:
250g fresh raspberries
250g fresh cherries, pitted
250g blueberries
200g caster sugar
NOMU Sweet Rub, to sprinkle
Preheat your oven to 180°C.
Place the crumble ingredients into a food processor and pulse until the mixture resembles coarse breadcrumbs and set aside.
Place the raspberries, cherries, blueberries and caster sugar in a saucepan. Stir to dissolve the sugar and to allow the berries to bleed but not cook. Remove from the heat and divide the berry mixture between 6 ramekins.
Top the ramekins generously with cumble mix and sprinkle with NOMU Sweet Rub. Bake for 20-30 minutes or until the crumble topping is golden brown.
Serve with homemade custard, salted caramel ice cream or vanilla whipped cream (see Tips).
Tips:
To make an apple crumble substitute the berries with cooking apples and sweeten to taste. You could also include fresh blackberries.
Rhubarb makes a delicious crumble filling when it’s in season. Combine with raspberries to make the filling.
To make vanilla whipped cream, simply mix a pump or two of NOMU Vanilla Paste into cream before whipping.
CRUMBLE:
125g unsalted butter
100g caster sugar
100g cake flour
Pinch of NOMU Sea Salt
½ cup oats
1 tsp NOMU Vanilla Extract
FILLING:
250g fresh raspberries
250g fresh cherries, pitted
250g blueberries
200g caster sugar
NOMU Sweet Rub, to sprinkle
Preheat your oven to 180°C.
Place the crumble ingredients into a food processor and pulse until the mixture resembles coarse breadcrumbs and set aside.
Place the raspberries, cherries, blueberries and caster sugar in a saucepan. Stir to dissolve the sugar and to allow the berries to bleed but not cook. Remove from the heat and divide the berry mixture between 6 ramekins.
Top the ramekins generously with cumble mix and sprinkle with NOMU Sweet Rub. Bake for 20-30 minutes or until the crumble topping is golden brown.
Serve with homemade custard, salted caramel ice cream or vanilla whipped cream (see Tips).
Tips:
To make an apple crumble substitute the berries with cooking apples and sweeten to taste. You could also include fresh blackberries.
Rhubarb makes a delicious crumble filling when it’s in season. Combine with raspberries to make the filling.
To make vanilla whipped cream, simply mix a pump or two of NOMU Vanilla Paste into cream before whipping.
CRUMBLE:
125g unsalted butter
100g caster sugar
100g cake flour
Pinch of NOMU Sea Salt
½ cup oats
1 tsp NOMU Vanilla Extract
FILLING:
250g fresh raspberries
250g fresh cherries, pitted
250g blueberries
200g caster sugar
NOMU Sweet Rub, to sprinkle
Preheat your oven to 180°C.
Place the crumble ingredients into a food processor and pulse until the mixture resembles coarse breadcrumbs and set aside.
Place the raspberries, cherries, blueberries and caster sugar in a saucepan. Stir to dissolve the sugar and to allow the berries to bleed but not cook. Remove from the heat and divide the berry mixture between 6 ramekins.
Top the ramekins generously with cumble mix and sprinkle with NOMU Sweet Rub. Bake for 20-30 minutes or until the crumble topping is golden brown.
Serve with homemade custard, salted caramel ice cream or vanilla whipped cream (see Tips).
Tips:
To make an apple crumble substitute the berries with cooking apples and sweeten to taste. You could also include fresh blackberries.
Rhubarb makes a delicious crumble filling when it’s in season. Combine with raspberries to make the filling.
To make vanilla whipped cream, simply mix a pump or two of NOMU Vanilla Paste into cream before whipping.
CRUMBLE:
125g unsalted butter
100g caster sugar
100g cake flour
Pinch of NOMU Sea Salt
½ cup oats
1 tsp NOMU Vanilla Extract
FILLING:
250g fresh raspberries
250g fresh cherries, pitted
250g blueberries
200g caster sugar
NOMU Sweet Rub, to sprinkle
Preheat your oven to 180°C.
Place the crumble ingredients into a food processor and pulse until the mixture resembles coarse breadcrumbs and set aside.
Place the raspberries, cherries, blueberries and caster sugar in a saucepan. Stir to dissolve the sugar and to allow the berries to bleed but not cook. Remove from the heat and divide the berry mixture between 6 ramekins.
Top the ramekins generously with cumble mix and sprinkle with NOMU Sweet Rub. Bake for 20-30 minutes or until the crumble topping is golden brown.
Serve with homemade custard, salted caramel ice cream or vanilla whipped cream (see Tips).
Tips:
To make an apple crumble substitute the berries with cooking apples and sweeten to taste. You could also include fresh blackberries.
Rhubarb makes a delicious crumble filling when it’s in season. Combine with raspberries to make the filling.
To make vanilla whipped cream, simply mix a pump or two of NOMU Vanilla Paste into cream before whipping.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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