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No Bake Crumble

Tropical No Bake Crumble and Creme Fraiche

Easy and perfect for hot whether eating . I used Mango, Raspberry and Ginger Crumble with Creme Fraiche but you can substitute any ingredients you have. This recipe for crumble is approximate and according to taste . You make it in a fry pan and then toss it through the fruit. This really is a free form dessert add or subtract as you want. Just make sure your crumble is cooled.
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Servings 4

Ingredients
  

Crumble

  • 200 gm ginger biscuits (or nice crumbly biscuits not ginger snaps, they are too hard)
  • 40 gm butter 2 tablespoons
  • 30 gm brown sugar 2 tablespoons
  • 50 gm hazelnuts or almonds chopped

Filling

  • 1 mango chopped into cubes
  • 200 gm Raspberries
  • 25 gm ginger Sliced crystallised
  • 2 tablespoons icing sugar
  • 200 gm creme fraiche 1 x small container of

Instructions
 

  • Squash 1/2 punnet of raspberries with the icing sugar, or use frozen raspberries. Push this through a sieve to take out the seeds ( and taste for sweetness) set aside .
  • I like to add some raspberries to the creme fraiche as well. Creme Fraiche will not split when whipped, if you are using sour cream you must mix very carefully it will be runny, but keep beating till it thickens and whips. Put into the refrigerator to keep cool. Cut the mango into cubes and set aside
  • Quick frying pan crumble. Smash up the biscuits into chunks and crumbs, and mix with the almonds and sugar. Gently melt the butter in a non stick frypan and add the crushed ingredients. Toss this mixture in the frypan until lightly toasted or golden, tossing and stirring the whole time. This should take about 5 min. Tip onto absorbent paper and cool. It will become crunchy when cool.
  • Layer the ingredients starting with the crumble. Fruit , raspberry syrup a quenelle of creme fraiche and more fruit and crumble.
  • The perfect hot weather dessert without turning on the oven!