Parmigiano Reggiano berry crumble
Dessert
a few minutes
24 months
Ingredients
500 g bag mixed frozen berries, defrosted and juice reserved
300 g rhubarb, cut into 2 cm chunks
½ tsp vanilla essence
2 tsp cornflour
80 g plain flour
50 g dark brown sugar
70 g grated Parmigiano Reggiano
50 g butter, softened
150 g oatmeal
Preparation
Preheat the oven to 180°C. Carefully combine the berries, rhubarb, vanilla essence, cornflour and reserved fruit juice then pour into individual ramekins.
Mix together oatmeal, flour, brown sugar and 50 g Parmigiano Reggiano in a bowl and rub in the butter to give a fine breadcrumb texture.
Spoon the oatmeal mixture over the fruit, sprinkle with Parmigiano Reggiano and bake in the oven for 20-25 minutes until golden and crunchy.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
