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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
