Spring Berry Crumble with Matcha

Ingredients

• For the Filling
• Mixed berries (fresh or frozen, e.g., raspberries, blueberries, strawberries) 500g
• Rhubarb, trimmed and chopped 200g
• Caster sugar 50g
• Cornflour 1 tbsp
• Fresh ginger, grated 1 tsp
• For the Crumble Topping
• Plain flour 175g
• Unsalted butter, cold and cubed 85g
• Caster sugar 75g
• Matcha green tea powder 1 tbsp
• Toasted sesame seeds (optional) 1 tbsp

Method

1. Preheat your oven to 190°C (170°C fan/Gas Mark 5).
2. Prepare the filling: In a large bowl, gently combine the mixed berries, chopped rhubarb, 50g caster sugar, cornflour, and grated ginger. Mix until just combined, being careful not to crush the berries.
3. Pour the berry mixture into a medium-sized ovenproof dish (approx. 20x20cm or similar capacity).
4. Prepare the crumble topping: In a separate bowl, add the plain flour and cold, cubed butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
5. Stir in the 75g caster sugar and matcha powder. Add the toasted sesame seeds, if using.
6. Evenly scatter the crumble topping over the berry mixture in the dish.
7. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
8. Let the crumble stand for 5-10 minutes before serving. Serve warm with custard, cream, or ice cream.