Double berry crumble

If you have any leftover hot cross buns after your Easter celebrations, try this recipe from Nadia Parekh, pastry chef and founder of catering company Mélange Dubai
Double Berry Crumble
ITP Images
Double Berry Crumble
April 11, 2019
Level Intermediate
Preparation Time 10 minutes
Cooking Time 15 minutes
Serves 3

PHOTO BY Aasiya Jagadeesh
RECIPE BY Nadia Parekh


1 vanilla pod
100g blueberries
130g strawberries
zest of ½ a lemon
55g spinneysFOOD Fine Granulated Sugar
10g corn flour
1 spinneysFOOD Hot Cross Bun
25g rolled oats
40g unsalted butter, cold
1 pinch spinneysFOOD Salt
Labneh, for serving


  • 1

    Preheat oven to 170˚C, gas mark 3

  • 2

    Split open the vanilla pod and scrape out the beans

  • 3

    Toss the vanilla, blueberries, strawberries and lemon zest together with 15g of the sugar and the corn flour, until everything is evenly coated

  • 4

    Distribute the compote evenly among the ramekins and put in the oven for 15 minutes or until the juices are thickened

  • 5

    Put the hot cross bun in a food processor on a slow-speed blitz until it resembles breadcrumbs

  • 6

    Add the rolled oats, the remaining 40g of sugar, the butter and salt to the food processor. Blitz on a slow speed until the mixture comes together

  • 7

    Crumble the mixture between your fingers onto a baking tray and bake for 5-7 minutes, until golden brown

  • 8

    Spoon the crumble over the berry compote, top with labneh and serve warm


Make the crumble in advance and store in an airtight container at room temperature.


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