Strawberry and blueberry crumble
This crumble is delectably and simple to make - enjoy the incorporated fresh berries with ice cream for a summertime treat
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
500g strawberries
150g blueberries
2 tsp caster sugar
2 tbsp lemon juice
For the crumble:
60g flour
60g sugar
40g butter
a handful of flaked almonds
Method
Halve and quarter 350g of the strawberries. Pop them into a small pan along with the blueberries, sugar, and lemon juice. Simmer over a low heat for five to minutes until they are soft but still holding their shape, then take them off the heat.
Warm your oven to 180°C. In a bowl, rub together the flour, butter, and sugar until you get a clumpy breadcrumb-like texture. Mix in the flaked almonds. Hull and quarter the rest of the strawberries. Put a layer of strawberries in an ovenproof dish and spoon over the warm berry compote. Scatter the crumble mixture over the top.
Bake for ten minutes, until the crumble is nicely toasted. Serve with some whipped cream, or better yet, some tangy Greek yoghurt. The tartness of the yoghurt works beautifully with this warm, sweet crumble.
You can make this all in one go or make it up portion by portion on demand. Just choose an ovenproof dish that is right for the portion size you want. You can even save any unused compote and uncooked crumble and have a lovely second helping whenever you want one. It will keep well in the fridge for a few days. A gorgeous dessert ready to be baked in minutes whenever you fancy some.
