- 425 g can Wattie’s Boysenberries in Syrup
- 2 medium apples (about 400g) Granny Smith or Braeburn, peeled and diced
- 60 g butter, cut into small cubes
- 50 g soft brown sugar
- 100 g flour
- ½ tsp Gregg's Ground Cinnamon
- 1 cup cornflakes
- Preheat oven to 180°C. Drain Wattie’s Boysenberries in Syrup and combine with the diced apples. Spoon fruit into individual ramekins (or use a soufflé or baking dish).
- To make the crumble place the butter, brown sugar, flour and Gregg's Ground Cinnamon into a food processor. Pulse until combined (they will look like breadcrumbs when done). Add the cornflakes and give a quick pulse to just mix the flakes through and avoid breaking them up too much.
- Divide the crumble over the fruit. Bake for 20-25 minutes until the crumble is golden and fruit hot. Serve with yoghurt, ice cream, cream or custard.
Watch How To Video
- The crumble can be made by hand if you don’t have a food processor. Place brown sugar, flour and Gregg's Ground Cinnamon into a mixing bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir through the cornflakes.
- Replace apples with fresh pears or drain a can of Wattie’s Pears, dice and mix with the boysenberries.
- Any extra crumble mixture can be put into an airtight container and frozen until required. No need to thaw just sprinkle frozen crumble mix over your favourite fruit combination.
New Zealand-grown juicy boysenberries bring you the sweet sun–ripened taste of summer all year round.