RECIPE BY:

Melissa Leong

INGREDIENTS :

• 1 cup Coles Frozen Mixed Berries
• A drizzle of honey
• 2 gluten free gingernut biscuits, bashed up
• 2 tbs almond meal
• A good knob of Ballantyne Rolled Unsalted Butter
• 1 pinch ground cinnamon
• 1 pinch sea salt

METHOD:

• Preheat your oven to 180c. In a bowl, rub together the biscuits, almond meal and butter with your fingers until it comes together as a coarse crumb (Or bash the tea-towel covered biscuits with a rolling pin!). Add in the cinnamon and salt and lightly combine.
• Pour the berries into an ovenproof ramekin. Drizzle with honey and top with the crumble mixture. Bake for 10-15 minutes or until the top is golden and the berries are bubbling and juicy around the edges of the ramekin.
• Serve with Greek or coconut yoghurt…or a little double cream if you’re feeling like taking it there.