Mixed Berry Fruit and Ginger Nut Crumble

clock + 35 minutes


  • ½ cup sugar
  • juice and zest of 1 lemon
  • 1 star anise
  • 1 cinnamon stick
  • 1 ½ cups fresh blackberries
  • 1 ½ cups fresh raspberries
  • 1 ½ cups fresh blueberries
  • 12 Gluten Free ginger nut biscuits, ground
  • 50g softened butter
  • 4 Tbsp sugar, optional
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  • 1. Bring sugar, 1 cup water, zest, lemon juice, star anise and cinnamon stick to the simmer and add the fresh berry fruits. Remove from heat and allow to cool in the juices.

  • 2. To make the topping, mix softened butter with the ground biscuits and sugar.

  • 3. Remove the star anise and cinnamon stick then spoon half the berry mixture into a 4cm deep, 20cm base pie dish. Sprinkle half the topping over berry mixture.

  • 4. Repeat with remaining berry mixture and topping. Bake for 30 to 35 minutes at 180°C. Set aside to cool for 5 minutes. Serve with cream, custard or vanilla ice cream.

  • Smart Tip: You can replace fresh berry fruits with 450g frozen mixed berries to make this when fresh berries are no longer in season.

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