You are here:

Summer fruit crumble

Silvana Franco from Market Kitchen
Silvana Franco makes British summer on a plate - lovely hot from the oven and even better served chilled the next day

Summer fruit crumble

Method

1. Preheat the oven to 180C/gas 4.

2. For the filling: melt the butter in a pan then add the fruit, sugar, vanilla pod, orange blossom water and orange juice. Cook over a high heat for 5-8 minutes until softened and then tip into a pie dish.

3. For the crumble: rub the butter into the flour until the mixture resembles breadcrumbs. Stir into this the sugar, zest of the orange and almonds. Scatter the mixture over the fruit and bake for 30 minutes until golden brown.

4. Serve with clotted cream – can be served hot or chilled.

Comments add a comment

Le Haggis | Posted 12-Jul-08

What a disaster! The crumble baked into a sludge and sank into the fruit. Rethink the butter to flour combination!

Serves: 6

Prep: 15 min
Cook: 40 min

Ingredients

For the filling

a knob of Butter
250g hulled and halved Strawberries
150g Raspberries
250g Rhubarb, cut into 3cm lengths
3 tbsp caster sugar
1 pod Vanilla, split
1-2 tbsp orange blossom water
1 Oranges, juice only