SUMMER MEMORIES: JUMBLEBERRY CRUMBLE WITH SHORTBREAD TOPPING
This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy!
Provided by French Tart
Categories Pie
Time 50m
Yield 1 Jumbleberry Crumble, 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat the oven to gas mark 4, 350°F (180°C).
- You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
- First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
- Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.
Nutrition Facts : Calories 357.8, Fat 15.2, SaturatedFat 9.4, Cholesterol 39.2, Sodium 131.2, Carbohydrate 50.4, Fiber 1.3, Sugar 14.7, Protein 5
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Moli Squad
[email protected]This recipe was a bit confusing to follow, but the crumble turned out great! The berries were juicy and the topping was crispy. I would definitely make this again.
Mihluri Sharon
[email protected]I'm not a huge fan of crumbles, but this one was actually really good! The berries were perfectly tart and the topping was crispy and flavorful. I would definitely make this again.
Sultan Kiyani
[email protected]This crumble was a bit too tart for my taste, but I think that's just because I used a different type of berry. The topping was great though!
Baseera Rind
[email protected]Yum! This crumble was the perfect summer dessert. The berries were fresh and juicy and the topping was perfectly crumbly. I will definitely be making this again.
Chakhtar Ali
[email protected]This crumble was easy to make and turned out delicious! The berries were perfectly tart and the topping was crispy and flavorful. I will definitely be making this again.
Tasha Love
[email protected]I made this crumble for a potluck and it was a huge success! Everyone loved the combination of berries and the crunchy topping. I would highly recommend this recipe.
Sk Rasal
[email protected]This jumbleberry crumble was a hit at our summer gathering! The shortbread topping was perfectly crumbly and the jumbleberry filling was tart and sweet. I will definitely be making this again.