Strawberry and Apple Olive Oil Crumble
2 x 250g punnets strawberries, hulled and quartered
3 red apples, peeled and diced
1 tsp vanilla bean paste
Finely grated zest of 1 orange
40g brown sugar
40ml gin liqueur
Mascarpone, to serve
OLIVE OIL CRUMBLE
150g plain flour
40g rolled oats
65g caster sugar
½ tsp ground cinnamon
¼ tsp sea salt flakes
Pinch ground clove
75ml Bertolli Light Taste Olive Oil
70g slivered almonds
Preheat a fan forced oven to 200ºC.
Add strawberries, apple, vanilla, orange zest, brown sugar and liqueur to a large, oven-safe dish and toss to combine.
In another bowl, combine flour, oats, caster sugar, spices and salt and mix well. Add Bertolli Light Taste Olive Oil and use a fork to bring the mixture together. Add the almonds and stir though – the mixture should form clumps.
Sprinkle the crumble mixture over the top of the fruit then bake for 30 mins or until fruit is soft and crumble is golden.
Serve with generous dollops of mascarpone.