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Late Summer Mixed Berry Crumble


 
This is the perfect dessert for this time of year.   Late summer.   We are just getting to the end of the strawberries and the Blueberries and raspberries are at their best.   Let's get ready to crumble!!

 
I actually used frozen blueberries and strawberries for this.  Our blueberry bushes are not really producing this year for some reason.  We are getting only a berry or two at a time.  We need to change something obviously.  Any advice? Our strawberries are long since done, but I had frozen berries.  So what I did was I just gently mixed them with the raspberries and put them into the oven for about 10 minutes before I added the remaining ingredients. You could also add blackberries.


It worked beautifully.   They were perfectly thawed and ready for me to sprinkle over the white chocolate and the buttery crumble mixture.  The white chocolate perfectly sweetens the fruit so you need no other sugar in the filling.   It's a delightful mix of sweet and tart . . . 

 
The topping has just the right amount of buttery and crispness . . .  part of it sinks down into the fruit thickening the juices.  It's just delightful.   Especially when served up with dollops of clotted cream.   All that rich cream melting down into the fruit and buttery crumble.   Oh so moreishly scrumptious.  We quite, quite love this.


*Late Summer  Mixed Berry Crumble*
Serves 4 to 6, depending on appetites 
 
A delicious way to use up the last of the summer berries.  I use strawberries, blueberries and raspberries.  Any sweetness comes from the delicious addition of some white chocolate.  The buttery crumbs are it's crowning glory! 

300g of strawberries, washed and hulled (about 2 cups, cut in half if large)
200g fresh blueberries (2 cups)
200g fresh raspberries (2 cups)
100g of good white chocolate, broken into bits (about 1/2 cup)
For the topping:
240g plain flour (1 2/3 cup)
140g of chilled butter, cut into bits (10 TBS)
80g sugar (scant half cup) 


 Preheat the oven to 200*C/400*F/ gas mark 6.

Butter a six cup deep casserole dish.  Gently mix the berries and pour them into the dish.  Scatter the white chocolate bits over top.

 
Measure the flour and sugar into a bowl.  Drop in the butter.  Rub it into the dry mixture with your finger tips until the mixture resembles dry bread crumbs.  Sprinkle this evenly over top of the fruit. 

Bake for 35 to 40 minutes, until the crumble topping is golden brown and the fruit is bubbling up.   Serve warm with or without lashings of cream! 


We actually had ours with clotted cream.  In for a penny, in for a pound and all that!  Bon Appetit!
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Marie Rayner
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