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.