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Bumbleberry & Almond Crumble



All of the warm weather this summer has meant that our soft fruit is ripening much quicker than it has in summer's gone by.  I find myself most days with a handful of this and a handful of that, all needing to be used or frozen today, but not enough of any one this to make a whole dessert with or even jam. That's what happens when you only have a few bushes of this or that. We have our own strawberries (only a very few left of those), raspberries, blackberries and blueberries, oh and black currants.There really is no such thing as a bumble berry . . . it's basically a name you give to a pie or dessert which has been created using at least three different berries . . . all "bumbled" together, and so it was with this Bumbleberry & Almond Cobbler.


Today I used a mix of blueberries, blackberries, raspberries and strawberries.  These get mixed together in a buttered baking dish along with some sugar and cornflour. I use a mix of both white and brown sugars. You could also add a bit of lemon juice and zest if you wanted to.


You cover the dish with some foil and then bang it into a moderate to hot oven for about 45 minutes  . . .  stirring them once or twice during the bake time. You could also do this in the microwave if you wanted to and didn't want to have your oven on for that long. 


At the end of that time the fruit juices should be released and it should be starting to thicken a bit.  Its important to remember to stir it.  If you are doing this part in the microwave, cover it with cling film and it only needs to be cooked for a fraction of the time. The important thing is that the fruit will have softened, be hot and the juices beginning to thicken. 



While that is happening you want to put together the crumble topping.  This is the star really . . .  

 

I think the topping of any crumble is the part that really brings the whole dessert to life and this one is an amazing mix of beautiful ingredients  . . .   


Grated Golden Marzipan . . .  I just grate mine using the large holes of a box grater . . . there are also ground almonds (almond meal) for a real nuttiness, wholesome oats, flour, sugar and of course some melted butter  . . .


You just mix all of that together along with a pinch of salt, until crumbly.  Take the casserole of bubbling fruit out, uncover it and then sprinkle the crumble topping evenly over all. 



Pop it back into the oven. You will want to use the oven for this as a microwave won't brown it golden brown like you want it.  But having the oven on for a half hour isn't really much of a problem is it?  Well, it isn't in my house anyways.


At the end of that time the fruit will be nicely softened with a thick juice and that topping will be moreishly crisp and golden brown.  Let it sit for 15 minutes or so before spooning out into bowls and serving warm with your favourite toppings.  Todd likes pouring cream or custard with his, whilst I rather enjoy a scoop of vanilla ice cream on mine.  Whatever floats your boat!  enjoy!


*Bumbleberry & Almond Crumble*
Serves 10

A great way to use up any combination of ripe or frozen berries. I like a mix of raspberries, blueberries, blackberries and strawberries. 


For the fruit:
900g of mixed berries (7 cups)
2 TBS cornflour (corn starch)
100g soft light brown sugar (1/2 cup, packed)
45g granulated sugar (1/4 cup)
Pinch fine sea salt

For the topping:
150g marzipan, grated (5 1/2 ounces)
70g plain flour (1/2 cup)
45g granulated sugar (1/4 cup)
45g ground almonds (1/2 cup)
40g rolled oats (1/2 cup)
1/4 tsp fine sea salt
75g butter, melted (1/3 cup)

To serve:
cold ice cream, warm custard or pouring cream (optional)



Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a large deep glass baking dish (At least 10 by 3 inches in size.)

For the fruit filling, combine the sugars and cornflour with the salt.  Toss together with the berries and pour into the prepared baking dish. Cover with foil.  Bake in the pre-heated oven for 45 minutes, stirring after half an hour.

While the fruit is baking, mix together the grated marzipan, flour, sugar, almonds, oats and salt in a bowl.  Pour the melted butter over top and combine to make a crumble topping.

At the end of 45 minutes take the fruit out of the oven, uncover (you won't need the foil now) and stir again.  Sprinkle the crumble topping evenly over top.  Return to the oven and bake for a further half hour or so, until the fruit is bubbling away and the topping is golden.  Let rest for half an hour before serving.

Serve warm,spooned out into bowls with your favourite accompaniments.




I am a really naughty girl really  . . .  I find myself picking off bits of the crumble every time I walk past this.  I chose not to have any because I wanted to be good, but then I ended up picking.  I know  . . . . what am I like!  Bon Appetit! 



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Marie Rayner
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6 comments:

  1. I am such a picker too:)LOL..Love crumble..

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    Replies
    1. Happy to know I am not alone in this Monique! xo

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  2. Crumble is my favorite and blueberries are in season! Could be trouble!

    ReplyDelete
    Replies
    1. I would warn you off Jeanie, but I suspect it's too late! lol xo

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  3. Marie thank you for explaining about Bumbleberries. I have passed over so many recipes thinking they came from another part of the U.S. or the world and weren’t available to me. Now I know I won’t pass by any more. Silly me.

    ReplyDelete
    Replies
    1. I am glad that I could enlighten you Elaine, and I hope you make this crumble! xo

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