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.
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
- Preheat the oven to 200*C (180*C fan). Prepare a medium-sized oven dish.
- 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!)
- Gently stir the breadcrumb mixture together with the sugar and oats until well mixed.
- Put the crumble mixture into the freezer whilst you prepare the fruit.
- Hull and halve the strawberries; spread in an even layer across the oven dish. Sprinkle the raspberries and blackcurrants across the strawberries.
- 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.
- Bake for 30 minutes until the crumble mixture is golden, and the fruit is bubbling through.
- Serve immediately with crème fraîche or vanilla ice cream.
