JUMBLEBERRY CRUMBLE
 NIGELLA

Photograph by Lis Parsons

INGREDIENTS

FOR THE CRUMBLE TOPPING
100g flour
1/2 teaspoon baking powder
50g cold butter, cut into small cubes
3 x 15ml tablespoons Demerara sugar
50g cold butter, cut into small cubes
3 x 15ml tablespoons Demerara sugar
FOR 1 CRUMBLE-IN-A-CUP (approx. 300ml capacity)
100g frozen summer fruits
1 teaspoon cornflour
2 teaspoons vanilla sugar (or regular sugar and drop of vanilla)
75g frozen crumble topping
FOR 1 CRUMBLE-IN-A-RAMEKIN (approx. 125ml capacity)
50g frozen summer fruits
1/2 teaspoon cornflour
1 1/2 teaspoons vanilla sugar (or regular sugar and a drop of vanilla)
30g frozen crumble topping
Serving Size : Serves 1
METHOD

1.Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand. This is such a small amount, it’s not really worth getting out the heavy machinery.
2.Stir in the sugar and then put into a freezer bag to freeze.
3.This mixture is enough to make 4 jumbleberry crumbles in the cups (as in the photo to the left), and about 8 ramekins.
4.Preheat the oven to 220°C/gas mark 7. Put the summer fruits in either a cup or ramekin and sprinkle the cornflour and sugar over the top. Stir around a little.
5.Sprinkle the frozen crumble topping over the fruit and bake the cup for 20 minutes and the ramekin for 15 minutes.



REVIEWS

I already tried to make this....The taste is good & my family love it...!~ :D

IRENE TO

This is one of my favorite Nigella's recipes! I sometimes use diced green apples with a sprinkle of cinnamon (substituting the summer fruit), it is GREAT served with homemade vanilla ice-cream!

sonialyna

Lovely pudding, really homely.

clarem

I absolutely love this recipe. I always keep a bag of crumble mixture in the freezer...I've made it with just raspberries before and it was gorgeous.

Nickki
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