Parmigiano Reggiano berry crumble

Desserta few minutes24 months


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


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.

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