Summer fruit crumble

Summer fruit crumble

It seems that nearly any fruit is improved when you cover it in a layer of crunchy, buttery crumble. Strawberries are no exception – particularly if you add a few raspberries and blackcurrants to give it a kick.

Strawberries are so sweet when in season that you don’t need to add any extra sugar to the fruit. We used about double the strawberries to raspberries, and added a handful of blackcurrants. The strawberries bring the sweetness, the raspberries the zing, and the blackcurrants a depth of flavour.

You could use any summer berries that you have in the fridge and which need using up: redcurrants, blueberries or rhubarb would work just a well.

Strawberries, raspberries and blackcurrants getting ready to be crumbled

Now usually we’re all about the custard when it comes to crumble. But something about the summery-ness of these flavours made us hanker for some Marybelle crème fraîche and Suffolk Meadow vanilla ice cream. It’s a dangerous time of year having those two in ready supply in the farm shop!

Serves 6-8 people, depending on how generous you’re feeling.

Ingredients

  • 500g strawberries
  • 250g raspberries
  • 50g blackcurrants
  • 125g butter, cold and cubed
  • 150g wholemeal flour (plain is also fine, but gives a slightly less hearty flavour)
  • 75g sugar
  • 50g porridge oats
  • crème fraiche and/ or vanilla ice cream to serve

Method

  1. Preheat the oven to 200*C (180*C fan). Prepare a medium-sized oven dish.
  2. Whizz up the butter and flour in a food processor until it forms breadcrumbs. (Or rub them together with your fingers if you prefer the old fashioned way!)
  3. Gently stir the breadcrumb mixture together with the sugar and oats until well mixed.
  4. Put the crumble mixture into the freezer whilst you prepare the fruit.
  5. Hull and halve the strawberries; spread in an even layer across the oven dish. Sprinkle the raspberries and blackcurrants across the strawberries.
  6. Spread the now-chilled crumble mixture evenly across the fruit until it completely covers the fruit. Chilling the mixture has hopefully created some little lumps. If not then sprinkle a little water over the crumble topping.
  7. Bake for 30 minutes until the crumble mixture is golden, and the fruit is bubbling through.
  8. Serve immediately with crème fraîche or vanilla ice cream.
Freshly baked crumble

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