Strawberry and Apple Olive Oil Crumble

0:50 Easy 12345

Serves 8-10

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

METHOD

STEP 1

Preheat a fan forced oven to 200ºC.

STEP 2

Add strawberries, apple, vanilla, orange zest, brown sugar and liqueur to a large, oven-safe dish and toss to combine.

STEP 3

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.

STEP 4

Sprinkle the crumble mixture over the top of the fruit then bake for 30 mins or until fruit is soft and crumble is golden.

STEP 5

Serve with generous dollops of mascarpone.