• 550g (1 ¼ lb) (3 cups) mixed berries, such as blackberries, raspberries, strawberries, blackcurrants, and redcurrants (fresh or frozen)
  • 4 - 6 tbsp caster sugar
  • 175g (6 oz) (1 cup) plain flour
  • 100g (4 oz) (8 tbsp), diced and chilled Kerrygold Pure Irish Salted Butter
  • 4 tbsp light brown sugar
  • 4 tbsp finely chopped almonds
  • Lightly whipped cream or vanilla ice cream, to serve


Ideal for the predictably unpredictable Irish weather, this is a dessert for all seasons. You can’t beat fresh berries but frozen berries work with an extra dash of sugar. Rhubarb and apple are another option. And if time is against you, drain a can of peach slices, preferably preserved in natural juices.
  1. Preheat the oven to  200°C (400°F), Gas Mark 6. Mix the berries together and place in an ovenproof dish. Best to taste the berries first before you give them a generous sprinkling of caster sugar. The frozen variety tend not to be as ripe as fresh berries.
  2. Now it’s time for the crumble. Place the flour in a bowl and rub the butter in until it looks like fine breadcrumbs. Stir in the brown sugar and almonds. Scatter the crumble over the berries. 25 - 30 minutes in the oven and the topping should be golden brown with berrylicious juice bubbling at the edge.
  3. Serve straight from the oven to eagerly awaiting mouths. Finish with some lightly whipped cream or vanilla ice cream.

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