A modern and delicious take on a family favourite crumble recipe. You may be a bit taken back by the thought of olive oil on desserts, believe us when we say it is worth trying on this one!
TIME: 1 hour
DIETARY: Vegetarian (Vegan if using vegan ice cream)
900g frozen berries - blueberries, raspberries, or a mix of both
2 tbs vanilla extract
Zest & juice of 1 small lemon
2 tbs raw castor sugar
1 tbs plain flour
Olive Oil Polenta Crumble
1½ cups (190g) plain flour
¾ cup (100g) polenta
¾ cup (150g) firmly packed brown sugar
Pinch sea salt
⅓ cup plus 3 tbs Cockatoo Grove Organic Australian Extra Virgin Olive Oil
2 tbs vanilla extract or vanilla bean paste
Preheat your oven to 180°C/350°F (fan forced).
In a 28x23cm baking dish add the frozen berries, 2 tbs vanilla, lemon zest and juice, 2 tbs sugar, and 1 tbs flour, then stir to combine.
In a medium-sized mixing bowl add the flour, polenta, brown sugar, salt, olive oil, and vanilla, and stir to combine.
Using your hands press some of the mixture together to form small clumps then sprinkle the polenta mixture over the berries.
Bake at 180°C/350°F for 40 minutes.
Remove from the oven and allow to rest for 10 minutes before serving.
Serve with vanilla ice cream and a little drizzle of Cockatoo Grove Organic Australian Extra Virgin Olive Oil.