Jumbleberry Crumble
May 3rd, 2008 by heidi
I haven’t tried this one yet but we have some summer fruits to clear out of our freezer before we go, so will be doing so soon!
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From Nigella Express
Jumbleberry Crumble
For the crumble topping:
100g flour
1/2 teaspoon baking powder
50g cold butter cut into small cubes
3 x 15ml demerara sugar
1. Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers, until you have a mixture like coarse sand. This is such a small amount, it’s not worth getting out the heavy machinery.
2. Stir in the sugar and then put into a freezer bag to freeze
This mixture is enough to make 4 jumbleberry crumbles in the cups and about 8 ramekins
For 1 crumble in a cup (approx 300ml capacity)
100g frozen summer fruits
1 teaspoon cornflour
2 teaspoons vanilla sugar or regular sugar and a drop of vanilla
75g frozen crumble topping
For 1 crumble in a ramekin (approx 125ml capacity)
50g frozen summer fruits
1/2 teaspoon cornflour
1 1/2 teaspoons vanilla sugar or regular sugar and a drop of vanilla
30g frozen crumble topping
1. Preheat the oven to 220C/gas mark 7. Put the summer fruits in either a cup or ramekin and sprinkle the cornflour and sugar over the top. Stir around a little.
2 Sprinkle the frozen crumble topping over the fruit and bake the cup for 20 minutes and the ramekin for 15 minutes
