Summer fruit crumble recipe

35 ratings Rate
  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 539 calories / serving
  • Freezable
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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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  • 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
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  • Energy 2268kj 539kcal 27%
  • Fat 21.6g 31%
  • Saturates 12.5g 63%
  • Sugars 56.9g 63%
  • Salt 0g 1%

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

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