Yotam Ottolenghi

Low-maintenance, comforting and very good looking – with everything it has to offer, you’ll fall for Yotam Ottolenghi’s crumble. A bowlful of berries, sweet and spiced, served with a drizzle of cream is all you need to bring the cosy feels.

Serve this berry crumble at your next afternoon tea.

BERRY AND BROWN BUTTER TOAST CRUMBLE SERVES 6

680g (3 or 4) Braeburn or Gala apples,

each peeled, cored, cut into 6 wedges 100g caster sugar

130g unsalted butter

11/2 tsp vanilla bean paste or vanilla

extract

11/2 tsp ground star anise or cinnamon 115g stale, crustless sourdough, roughly

torn into 1cm pieces

100g rolled oats

1/2 tsp flaky sea salt

450g frozen mixed berries

2/3 cup (160ml) double cream, chilled

Heat the oven to 200°C.

Place the apples, half the sugar,

30g butter, 3/4 tsp vanilla and 1/2 tsp ground star anise into a large, ovenproof 25cm frypan, and stir to combine. Transfer to the oven to bake for about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.

While the apples are baking, add the remaining 100g butter to a large frypan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the flaky sea salt, remaining 50g sugar and 1 tsp star anise, and stir to combine.

When the apples are ready, stir in the frozen mixed berries plus 2 tbs water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 185°C, and bake for 30 minutes or until golden and bubbling. Remove from the oven and stand for about 5-10 minutes to cool.

Add the cold double cream and remaining 3/4 tsp vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle over the top.