Simple berry crisp
Ingredients
1 ml mixed berries
90 g Dansukker Cane Sugar Granulated
1 tsp Dansukker Vanilla Sugar
150 g Dansukker Dark Muscovado Sugar
90 g plain flour
1 tsp ground cinnamon
80 g porridge oats
100 g butter, softened at room temperature
Instructions
Pre-heat the oven to 200 °C.
Combine the berries, cane sugar and vanilla sugar and place in a pie dish.
For the topping, mix the Muscovado sugar, flour, cinnamon and oats.
Add the butter and mix into a crumbly mixture.
Spread evenly over the berries and bake in the oven for 15–20 minutes or until it is golden brown.
Serve hot with home-made vanilla cream, see recipe.
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