Such a simple little dessert to whip up in no time at all, the perfect match for seasonal fruits of all kinds and easily adapted to be gluten free, dairy free, vegan or not, your choice!
To make the fruit puree simply weight the fruit and sugar into a jug or small saucepan, then heat until fruit has broken down. I use a jug and pop it into the microwave for 30 seconds (900W)
Remove the jug or pan from the heat and quickly stir in the arrowroot this will prevent lumps.
Spoon the puree into your dishes and set aside to cool to room temperature, a delicate film will set on the surface.
In a bowl measure out the yogurt and blackberries and stir to combine, how much you stir is totally up to you; less will result in a rippled effect, more will turn the yogurt a beautiful purple.
Spoon the yogurt gently onto the puree, I tend to work my way around the edge then into the middle, this way the puree wont rise up the side of the dish leading to a less obvious layered effect.
The crumble topping is a easy as pie..or crumble. Crush the shortbread in a bag and sprinkle over the tops of each dessert.
Chill for 30 minutes and enjoy as a light dessert or a cheeky supper treat.
Alternative fruits can be use like my Gooseberry Fool Crumble or what ever fruits are in season (fruit that doesn't discolour and breaks down easily once heated is preferable)