Strawberry & Blueberry Crumble
1 Reviews
About the bake
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.
Ingredients
For the fruit
- 1 tspCornflour
- 1Orange(s) (medium, juice only)
- 450gStrawberries (hulled and sliced)
- 200gBlueberries
- 40gBillington's Unrefined Golden Caster Sugar
For the crumble topping
- 100gAllinson's Plain White Flour
- 40gBillington's Unrefined Golden Caster Sugar
- 50gButter (unsalted) (diced)
- 75gMarzipan (coarsely grated)
- 0.5Orange(s) (zest only)
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4).
Step 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.
Step 3
Spoon into 4 x 250ml (8fl oz) individual ovenproof dishes.
Step 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.
Step 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.