With the sun shining and temperatures high, berries are featuring heavily in my food shopping. Sometimes too heavily… so what do you do when you have a fridge full of punnets of ripe strawberries, raspberries and blackberries… make a crumble!
500g of Berries (approx.)
50g Caster Sugar
For the crumble:
50g Demerara Sugar
50g Butter (chilled / cubed)
25g Chopped Almonds and/or Hazelnuts (optional)
Place the berries in a saucepan, along with the water and caster sugar. Simmer over a low to medium heat for about 10 minutes. Pour the berry mixture from the saucepan into a baking dish and set aside while you make the crumble topping.
In a bowl, mix the flour and sugar together. Rub in the cubed cold butter. Add the almonds or hazelnuts if you wish. For me this makes the crumble, adding a nutty flavour which perfectly compliments the sweet berries.
Scatter the crumble over the fruit and cook in the preheated oven for about 30 minutes until the crumble is bubbly and the berry juice is oozing through. Serve warm with a big dollop of whipped cream. Delicious.