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Blueberry and Raspberry Streusel Tray bake

 
Blueberry and Raspberry Streusel Tray bake


Blueberry and Raspberry Streusel Tray bake

Prep Time ~ 20 mins Cooking Time ~ 30 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ No Serves ~ 6

Tip ~

 

Ingredients

225g self raising flour

Finely grated zest of 1 lemon

175g butter, chilled

150g light brown muscovado sugar

75g ground almonds

1 large egg

250g raspberries

150g blueberries

25g roasted pistachio nuts, roughly chopped

25g flaked almonds

 

Method

  • Preheat the oven to 200C, gas mark 6.
  • Line a shallow tin measuring 25cm x 18cm with baking parchment.
  • Place the flour into a bowl and rub into the butter until it resembles breadcrumbs. Stir in the lemon zest, sugar and the ground almonds.
  • Reserve 175g of this mixture and set aside for the streusel topping.
  • Add the egg to the remainder and using a round bladed knife mix to a smooth quite sticky dough.
  • Line the base of the tin with the dough, pressing it down with the back of a spoon.
  • Sprinkle the raspberries and blueberries over the base. Stir the chopped pistachios and flaked almonds into the reserved streusel mixture and sprinkle on top of the fruits, pressing down gently.
  • Bake for 30 minutes until golden. If the topping starts to brown too much, cover with foil. Allow to cool completely in the tin.
  • Cut into squares and serve with single cream.

 

Alternatively, use any seasonal fruit such as peaches, nectarines or apricots.  Chop into cubes and sprinkle over the base as above.