Herbal tea can add flavour to the fruit underneath a crumble topping. Use it as a small amount of cooking liquid rather than pouring a full mug into the dish, which can leave the filling watery and the topping soggy.
Start with apples and berries
For four servings, use three peeled, cored and chopped apples, 150 g berries, 75 ml freshly brewed herbal tea and one or two tablespoons of sugar, depending on the fruit. Prepare the tea according to the packet and remove all bags or loose pieces.
Lemongrass is an option with apple, while hibiscus creates a tarter direction with berries. Put the fruit, tea and sugar in a saucepan and cook gently for around five minutes, stirring occasionally, until the apples begin to soften. Transfer to a suitable ovenproof dish, leaving behind excess liquid if the fruit has released a lot.
Add a simple topping
Rub 60 g cold butter into 100 g plain flour until the mixture resembles coarse crumbs. Stir in 40 g sugar and, if wanted, 20 g rolled oats. Scatter over the fruit without pressing down.
Bake at 180°C, or 160°C fan, for approximately 25–35 minutes, until the topping is golden and the fruit is bubbling. Check that the apple is tender before serving; dish depth and fruit size affect the timing.
Taste the tea's contribution
Serve a little of the filling before adding custard or cream so you can notice the infusion. A delicate tea may give only a background flavour, which can be enough.
Keep a note of the tea and fruit used. This variation is about finding a combination you enjoy, with a crisp topping and a filling that still tastes recognisably of fruit.
Related reading: What Christmas Treats Can You Serve with Herbal Tea?.
Explore our free Herbal Tea Wellness Guide for more about K&M Herbs. For a product question, contact us.