Recipe – The quickest fruit ‘crumble’

Looking for a delicious, warming and quick dessert?

This is it! Ready in 20 mins, promise.

What you’ll need:

• seasonal fruit – I’ve used a mix of rhubarb and apples; a simple mix of berries is also great
• a square of dark chocolate (as dark as you can tolerate) per petite casserole
• shredded coconut
• petite casserole dish with a lid , one per serve

What to do:

• preheat oven to 240’C
• cut up the fruit if using rhubarb and apples, into even dice-size pieces. The beauty of using berries is there’s no cutting, a quick wash is all that’s required.
• alternatively layer the fruit into your petite casserole until full, pop on the lid and put into the preheated oven for approximately 10 – 15 minutes. You’ll know when it’s time for the next step as the comforting aromas of warming fruit start to waft through your kitchen.
• take the petite casseroles out of the oven, add a square of dark chocolate and a handful of shredded coconut to each dish. Put the lids back on and return to the oven for approximately 5 – 7 minutes or until the coconut is golden.

The ‘crumble’ can be served with a dollop of cream, ice cream, crème fraiche or simply enjoyed as is.

Bon appétit!

Our champagne pairing recommendation: André Clouet Rosé No 3
Also try a demi-sec (sweeter style) of champagne or a Ratafia de champagne. The slightly sweet style of the wine will balance out the tartness of the cooked fruit.

To learn more about dosage*  (the sugar added to champagne after disgorgement and before the final corking) read our Le Journal Article, Sweet or dry? A precise science