We were invited to dinner at my Scottish grandma’s on Sunday, so we offered to bring dessert. You might think we’re lovely people, but actually we just wanted to be sure that at least part of the meal would be edible (my grandma isn’t exactly renowned for her wonderful cooking). We needed a dessert that could be made in advance and was easy to transport. There are, of course, plenty of options, particularly with all the different fruit that are in season at the moment. The last time we brought dessert (this is quite a regular occurrence), we’d made a rhubarb clafoutis and the time before was a tart of some description, so we decided to make a summer fruit crumble, which I’ll be submitting to this month’s Simple and in Season blog challenge.
This was an excellent occasion to make use of my awesome new Joseph Joseph mixing bowls that I won after the June Simple and in Season challenge (thanks again Ren!), and their colourfulness definitely brightened up the day. I was actually feeling rather rotten on Sunday, and my mum did suggest that I just stay home, but I really wanted some of the delicious-looking crumble so I went along anyway (priorities and all that…). Considering that I’ve spent most of the last three days stuck in bed with severe tonsillitis (and the reason it’s taken me so long to get this post up), that probably wasn’t the best plan, particularly considering the fate of the crumble…
We’d taken the crumble out of the oven about ten minutes or so before the end of cooking so that we could just heat it up gently once at my grandma’s and serve it warm. What could possibly go wrong? (Famous last words…) About four minutes after going in the oven, a distinct smell of burning suddenly filled the air and the fire alarm went off. Hardly a good sign. My mum rapidly removed a heavily singed crumble from the oven and discovered that my grandma had accidentally managed to set the oven to the highest grill setting… Not the ideal way to reheat a crumble. Once the burnt bits were scraped off though, it still tasted delicious, so the plan to make sure that at least something was edible still worked. For obvious reasons, I don’t have any photos of the fully
singed cooked crumble, but I did take this one before we left, so just imagine it slightly more golden on top and that’s how it should have looked…
Summer fruit crumble
Adapted from one of my mum’s recipes
You can use any combination of fresh summer fruits depending on what is available. Having said that, I seem to remember that we tried adding strawberries once and that didn’t actually work all that well. I know of some people who make their crumble in a blender, but making it by hand is much better (and loads more fun!). If you’re preparing this crumble in advance, remove it from the oven after about 20-25 mins and then just gently reheat it in the oven for about 10 mins, just before serving.
For the crumble:
125g unsalted butter, cubed
125g granulated sugar
2 tbsp ground almonds
Pinch of salt
For the filling:
200g fresh blackberries
200g fresh blueberries
200g fresh raspberries
175g fresh red currants
6-8 tbsp granulated sugar
1. Pre-heat the oven to 200°C.
2. Cut the butter into small cubes and add to a large bowl. Add the rest of the crumble ingredients and rub together with your fingers to form crumbs, making sure that the butter is properly broken down.
3. Wash the fruit and pat dry. In a large bowl, mix the fruit with the sugar until evenly coated, then transfer the fruit to an oven-proof dish (make sure the fruit come quite high up the sides of the dish).
4. Sprinkle the crumble mixture evenly over the top of the fruit mixture (but don’t pat it down) and bake for 30 mins until golden. Serve with pouring cream or ice-cream.