Summer fruit crumble

Posted on: April 1st, 2013 by Isabels Free From

I know I know Isabel’s batter mix has a fish & chips on the pack… what in heavens are we trying to do to you? Try to think of this mix more as an all-purpose flour blend and enjoy the versatility that it offers. And remember that whilst using any of Isabel’s flour mixes there is no need to add extra gums such as, xanthan – which must be a bonus.

Also, I’ve used frozen fruits to make this quick and delicious crumble with a crunchy topping. Sometimes we can be a bit prejudice about frozen fruits, but usually they are frozen ripe and juicy hours of harvesting to lock in freshness. This makes them ideal for baking; they will not disintegrate so easily during mixing or baking.

Summer fruit crumble

Ingredients

For the crumble filling

500g frozen summer fruits (a mix of strawberries, blackberries, redcurrants, blackberries, blueberries and raspberries)

Juice of half lemon

1 generous tbsp sugar

For the crumble topping

185g Isabel’s batter mix

75g unsalted butter

75g granulated sugar

Half tsp freshly grated ginger

¼ tsp all spices powder

Custard, or single cream, to serve (optional)

Method

Preheat the oven to 180C/350F/Gas 4.
For the crumble filling, rub the insides of a pie or crumble baking dish with butter. Arrange the frozen summer fruits in an even layer into the bottom of an ovenproof dish. Sprinkle the sugar and squeeze the lemon juice over the fruit.

For the crumble topping, in a large bowl, mix together the butter, sugar, grated ginger, grounded all spices and flour using your fingertips, until the mixture resembles breadcrumbs.

Sprinkle the crumble topping mixture over the fruit. Transfer the summer fruit crumble to the oven and bake for 30-35 minutes, or until the topping is golden-brown and the filling is bubbling.

To serve, spoon a portion of summer fruit crumble into the centre of each of four serving plates. Drizzle over the custard or double cream.

 
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