This negroni cocktail crumble recipe couldn't be easier to make and has all the bittersweet flavours of the delicious cocktail. It's perfect for an easy dinner party dessert!
For the crumble topping recipe, we've used crushed oat and amaretti biscuits and walnut halves for extra flavour.
However, if you're after a classic crumble recipe we recommend our classic apple crumble which only need's four ingredients.
For more crumble ideas, these are some of our favourite crumble recipes to make once the weather gets colder..
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
520
Ingredients
For the filling
25ml
gin
40ml
Campari
40ml
sweet vermouth, such as Martini Rosso
50g
granulated sugar
750g
frozen mixed berries
2Tbsp.
cornflour
For the topping
75g
oaty biscuits, roughly crushed
50g
amaretti biscuits. roughly crushed
50g
walnut halves, roughly chopped
To serve
1
orange, zest finely grated
250g
fresh vanilla custard
Directions
Step 1To make the topping, mix biscuits and walnuts. Set aside. Mix zest into custard and chill until needed.
Step 2For the filling, heat gin, Campari, vermouth and sugar in a pan over low heat, stirring occasionally until sugar dissolves. Turn up heat to medium/high and bring to a simmer.
Step 3Add fruit and stir through cornflour. Bring to the boil, stirring constantly. Cook, stirring occasionally, until piping hot throughout, trying to keep the fruit as whole as possible. Empty into a medium-sized pie dish.
Step 4Sprinkle over topping and serve with orange custard.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
