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Summer fruit crumble
- Prep time:
- 15 mins
- Cook time:
- 40 mins
- Serves:
- 6
Silvana Franco makes British summer on a plate - lovely hot from the oven and even better served chilled the next day
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Tips and suggestions
- Drink with...
- Champagne
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 flower water
- 1 Orange, juice only
For the crumble
- 100g finely diced Butter
- 100g plain flour
- 100g demerara sugar
- 1 Orange, finely grated zest only
- 100g roughly chopped Almonds
To serve
- clotted cream
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.
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Latest Comment
What a disaster! The crumble baked into a sludge and sank into the fruit. Rethink the butter to flour combination!