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 200g 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 berries 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.
Makes: 1 large or 6 small.
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. Serve with homemade custard for the ultimate comfort food treat! Fold a squeeze of NoMU Vanilla Paste into double cream to serve. Also delicious with homemade caramel ice-cream.
Wine suggestions
Lots of berries here one needs to match the sugar and acidity well. I would go for the Paul Cluver NLH Riesling; it’s floral tones will spiral with the fruit, and acidity will riptide over cleansing your palate, ready for another mouthful.
