The perfect dessert to have with your tea or coffee; shared over laughs and memories with friends and family.
Delicious berries, creamy Ricotta and a sweet crumble – it is sooo yummy, you wont be able to stop yourself going back for a second slice!
OPTIONAL: blackberries can be replaced with raspberries, peaches or apples.
| 1kg | Traditional Ricotta |
| 250g | unsalted butter |
| 300g | plain flour |
| 80g | desiccated coconut |
| 100g | rolled oats |
| 300g | caster sugar |
| 1 tsp | vanilla extract |
| 4 | eggs |
| 150g | sour cream |
| 500g | fresh blackberries |
| pinch of salt |
| 1 | Pre-heat oven to 200° degrees. |
| 2 |
Cut butter into cubes and combine half of sugar with rest of the dry ingredients. Add butter to the dry ingredients and pinch with fingers until it becomes to even crumb consistency. |
| 3 | Whisk eggs lightly with remaining sugar and vanilla extract. Add sour cream and combine. Crumble ricotta between fingers to remove big lumps. Combine with egg and sour cream until even. |
| 4 | Line a baking tray with non-stick paper, lay ¾ of the crumble mixture over the baking tray and pat down with the back of the spoon or your fingers until firm (like when making a cheesecake). |
| 5 | Pour ricotta mixture over the base and cover with blackberries. |
| 6 | Sprinkle over with remainder of the crumb mixture and bake for 30 minutes and golden on top. If it feels like the base is not cooked enough, cover with foil and bake another 15 minutes. Let it cool down before cutting into squares. |
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