Strawberry and blueberry crumble

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

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A little bit of marzipan adds flavour to a simple crumble topping, delicious spooned over  fresh fruity strawberries and blueberries and served with vanilla ice cream. If you don't have individual crumble dishes, you can make the crumble in one large dish instead and cook for 30-35 minutes until golden. Keep an eye on the crumble as the marzipan can brown quickly, so loosely cover the top with foil if needed.   This recipe is courtesy of Seasonal Berries in aid of Breast Cancer Care. Get together with your favourite people this Summer and host a tea party in aid of Breast Cancer Care. For more details about the charity’s Strawberry Tea campaign,visit  www.breastcancercare.org.uk/strawberry.  

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. Mix the cornflour and orange juice together in the base of a medium saucepan. Add the strawberries, blueberries and sugar to the pan then cook over a medium to low heat for 4-5 minutes, stirring until the berries begin to soften slightly.

  3. Spoon into 4 x 250ml (8fl oz) individual ovenproof dishes.  

  4. To make the crumble add the flour, sugar and butter to a mixing bowl and rub in the butter with fingertips or an electric mixer until fine crumbs. Stir in the marzipan and orange rind.

  5. Spoon the crumble over the fruit and bake for 20-25 minutes until the crumble topping is golden brown and the juices are bubbling around the edges.  Serve with scoops of vanilla ice cream.

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