To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream. RECIPE TIPS JOIN OUR EXPERT MASTERCLASSES! Interested
RECIPE TIPS MAKING IT RED! For a Raspberry & redcurrant coulis, simmer 140g/5oz redcurrants with 2 tbsp caster sugar and 4 tbsp water until the fruit bursts. Cool, then whizz in a food processor with 250g/9oz raspberries. Strain. Recipe from Good Food magazine, August 2004 Comments, qu...
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