Ingredients with Measurements:
- 200g pink wafer biscuits
- 100g unsalted butter, melted
- 50g caster sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 200g fresh strawberries, hulled and sliced
- 100g fresh raspberries
- 2 tbsp cornflour
- 2 tbsp granulated sugar
Special equipment needed:
- Food processor
- 8-inch square baking dish
Step-by-step instructions:
1. Preheat the oven to 180°C/350°F.
2. In a food processor, pulse the pink wafer biscuits until they form fine crumbs.
3. Add the melted butter, caster sugar, vanilla extract, ground cinnamon, and salt to the food processor. Pulse until the mixture is well combined.
4. Pour the mixture into an 8-inch square baking dish and press it down firmly to form an even layer.
5. In a separate bowl, mix the sliced strawberries, raspberries, cornflour, and granulated sugar until the fruit is well coated.
6. Pour the fruit mixture over the pink wafer crumble base.
7. Bake in the preheated oven for 25-30 minutes, or until the fruit is bubbling and the crumble is golden brown.
8. Remove from the oven and allow to cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
180°C/350°F
Serving size:
Serves 4-6
Nutritional information:
Calories per serving: 347
Fat: 19g
Saturated Fat: 11g
Carbohydrates: 42g
Fiber: 2g
Sugar: 28g
Protein: 2g
Substitutions for ingredients:
- Pink wafer biscuits can be substituted with any other type of biscuit or cookie.
- Fresh strawberries and raspberries can be substituted with frozen berries.
- Cornflour can be substituted with plain flour or arrowroot powder.
Variations:
- Add a layer of whipped cream or vanilla ice cream on top of the fruit before serving.
- Substitute the strawberries and raspberries with other fruits such as blueberries, blackberries, or peaches.
- Add chopped nuts such as almonds or pecans to the crumble mixture for extra crunch.
Tips and tricks:
- Make sure to press the crumble mixture firmly into the baking dish to ensure it holds together.
- Allow the crumble to cool for at least 10 minutes before serving to allow the fruit to set.
- Serve with a dollop of whipped cream or vanilla ice cream for a delicious dessert.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 180°C/350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Pink Wafer Crumble in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Serve with a cup of tea or coffee for a delicious afternoon treat.
Suggested side dishes:
This recipe is best served as a dessert and does not require any side dishes.
Troubleshooting advice:
If the crumble is not holding together, add more melted butter to the mixture.
Food safety advice:
Make sure to wash the fruit thoroughly before using.
Food history:
Pink wafer biscuits were first introduced in the UK in the 1920s and have since become a popular snack and baking ingredient.
Flavor profiles:
The Pink Wafer Crumble has a sweet and fruity flavor with a crunchy crumble topping.
Serving suggestions:
Serve the Pink Wafer Crumble warm with a scoop of vanilla ice cream for a delicious dessert.
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