(Serves 8)



2 x 300g packets frozen blackberries

300g packet frozen pitted cherries

½ cup brown sugar

¼ cup honey

1 tbs finely grated lemon rind

¼ cup cornflour

¾ cup self-raising flour

½ cup nutty wheat flour

½ cup fine coconut

80g tub margarine, softened

2/3 cup low fat milk

1 tsp vanilla extract

1/3 cup walnuts, crumbled

1 tbs slivered almonds



Preheat oven to 180°C/160°C fan-forced. Place berries, cherries, 1/4 cup sugar, lemon rind and cornflour in a large bowl. Toss to coat. Transfer to an 8 cup-capacity ovenproof baking dish (sprinkling over any cornflour mixture remaining in bowl). Place self-raising flour, coconut and remaining sugar (but reserve 1 tbs) in a large bowl. Using fingertips, rub in margarine until fine crumbs form. Add honey, vanilla and milk. Stir until a soft dough just forms. Place spoonfuls of dough over fruit mixture. Spread dough to form a thin topping (don’t worry if there are gaps). Sprinkle with 1 tablespoon sugar, walnuts and almonds. Bake for 50 minutes until golden and bubbling. Stand in pan for 10 minutes. Serve with dark chocolate custard. *Super Food Ideas*



To Freeze: Make Blackberry, cherry and walnut tray bake to where the nuts are sprinkled over. Wrap tightly in plastic wrap, then foil. Freeze for up to 2 weeks. Make sure the dish is both oven and freezer proof.

To Reheat: Preheat oven to 180C/160C fan-forced. Unwrap bake. Discard foil and plastic wrap. Bake for 50 minutes to 1 hour or until golden and bubbling (cover with foil if over-browning). Stand in pan for 10 minutes. Serve.


Nutritional Information:

Per serving: Energy 2271kJ; Fat Total 23.70g; Fat saturated 8.70g; Carbohydrate Total 70.70g; Dietary Fibre 9.40g; Protein 9.10g; Cholesterol 38.00mg; Sodium 314.00mg

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