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
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Ingredients
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80 grams
Speculoo biscuits (a spicy biscuit)
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20 grams
walnuts
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190 grams
plain/AP flour
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50 grams
oats
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20 grams
ground almonds/almond meal/almond flour
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1 teaspoon
ground ginger
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150 grams
cold, unsalted butter, cubed
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50 grams
50 g chopped walnuts – reserve for the topping
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For the filling
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300 grams
50 g chopped walnuts – reserve for the topping
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1
large egg
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100 grams
light brown sugar
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1 tablespoon
ground almonds/almond meal
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For the Glaze
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1/2 cup
golden icing/super fine sugar
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2 tablespoons
crème fraîche
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2 teaspoons
Yuzu Citrus Seasoning
Directions
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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.
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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.
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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.
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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.
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While the base is baking, get the filling ready; sort through the fruit and discard any mouldy ones.
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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.
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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.
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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.
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Combine glaze ingredients together until smooth and drizzle over the top. Slice into 16 squares (4 x 4)
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Stores brilliantly, covered in the fridge for 4-5 days.
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