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Summer fruit crumble recipe

100 ratings

Crumbles can be made with many different sorts of fruit as this very berry recipe demonstrates. Raspberries, strawberries, blueberries and redcurrants make up the filling of this classic pud'. Serve with custard or vanilla ice cream. See method

Serves 4
10 mins to prepare and 45 mins to cook
539 calories / serving
Freezable

Ingredients

For the crumble topping

100g soft light brown sugar
100g unsalted butter, cold and cubed
150g plain flour

For the filling

75g caster sugar
300g raspberries
300g strawberries, hulled and halved
100g blueberries
50g redcurrants

Each serving contains

Energy
2270kj
539kcal 27%
Fat
22g 31%
Saturates
13g 63%
Sugars
57g 63%
Salt
0g 1%

of the reference intake
Carbohydrate 86.9g Protein 5.7g Fibre 9.5g

Method

Preheat the oven to 190°C.
Place the strawberries and raspberries for the filling in a saucepan along with the sugar. Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar as dissolved. Spoon into the base of a heatproof, glass baking dish.
Place the butter and flour in a food processor and pulse until it resembles rough breadcrumbs. Transfer to a mixing bowl and stir through the sugar. Spoon the crumble topping on top of the fruit, then sprinkle the redcurrants and blueberries on top. Bake for 30-35 minutes until the topping is golden brown in colour.
Remove from the oven and leave to stand for 5 minutes before serving.

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