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Author Notes: A delicious and easy crisp made using seasonal berries and nuts with an oat & biscuit base and a creamy yuzu glaze. —Selma | Selma's Table
Makes 16 squares
- 80 grams Speculoo biscuits (a spicy biscuit)
- 20 grams walnuts
- 190 grams plain/AP flour
- 50 grams oats
- 20 grams ground almonds/almond meal/almond flour
- 1 teaspoon ground ginger
- 150 grams cold, unsalted butter, cubed
- 50 grams 50 g chopped walnuts – reserve for the topping
- For the filling
- 300 grams 50 g chopped walnuts – reserve for the topping
- 1 large egg
- 100 grams light brown sugar
- 1 tablespoon ground almonds/almond meal
- For the Glaze
- 1/2 cup golden icing/super fine sugar
- 2 tablespoons crème fraîche
- 2 teaspoons Yuzu Citrus Seasoning
- Pre-heat oven to 180 C/350 F, Line a 9 inch square tin with greaseproof paper so that the base and sides are covered – use a few dabs of butter to get the paper to stick to the pan.
- While the oven is heating up, place the 20 g of walnuts on a tray and toast for 5 – 8 minutes. Cool, then place in a food processor and pulse until finely chopped. Don’t take it too far otherwise you will have a nut paste rather than a nut flour. Set aside.
- Place the Speculoo biscuits in a food processor and blitz to fine crumbs. Add the flour, oats, ground almonds, the ground walnuts and ginger and pulse a couple of times to combine. Add the cold butter and pulse until the mixture looks like coarse, damp sand.
- Set aside 1 cup of this mixture for the topping and tip the rest into the prepared tin. Pat it level – don’t press down too hard or it will be tough – then bake for 15 minutes.
- While the base is baking, get the filling ready; sort through the fruit and discard any mouldy ones.
- Using an electric mixer and a medium sized bowl, whisk the egg and sugar until coffee coloured and creamy – about 2 minutes. Then add the almond meal and salt and whisk again. Fold in the berries.
- After the base has been in the oven for 15 minutes, remove it and top with the filling – covering the hot base as evenly as you can with the fruit. Sprinkle over the chopped walnuts and the reserved topping. Bake for 30-35 minutes until golden brown.
- Cool in the tin for 10 minutes, then using the lining paper as handles, lift out and place on a wire rack to cool completely before glazing.
- Combine glaze ingredients together until smooth and drizzle over the top. Slice into 16 squares (4 x 4)
- Stores brilliantly, covered in the fridge for 4-5 days.