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JUMBLEBERRY CRUMBLE

JUMBLEBERRY CRUMBLE

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Serves: 1

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of choice as it is, and cook from frozen. Sounds easy, doesn't it?

As for the fruit, I take all chopping out of the equation and give it parity with the crumble topping by using frozen mixed summer fruits; "jumbleberry" is just an old, English term for whatever mixture of berries were used in jams or puddings or jellies.

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Ingredients

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for the crumble topping

  • 100 grams plain flour
  • ½ teaspoon baking powder
  • 50 grams cold butter (cut into small cubes)
  • 3 tablespoons demerara sugar

for the filling

  • 100 grams frozen summer fruits
  • 1 teaspoon cornflour
  • 2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)

NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

You will need an ovenproof tea cup or ramekin of approx. 300ml / 1¼ cup capacity.

  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.
  2. This is such a small amount, it's not really worth getting out the heavy machinery.
  3. Stir in the sugar and then put into a freezer bag to freeze. This mixture is enough to make 4 jumbleberry crumbles in the cups (as in the photo).
  4. Preheat the oven to 220°C/gas mark 7/425ºF. 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 approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.

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  • Tried the Jumbleberry Crumble.. Absolutely amazing and rustic! good home food!

    Posted by Neha Jindal on 2nd Aug 2011 at 12.09

  • I really like this recipe! Very easy and quick to make! I'm just wondering wich flavour icecream you have put on the top?

    Posted by honeypop on 22nd Aug 2011 at 18.24

  • This looks very yummie and the type of comfort food I am looking for with this stormy weather ! Only, before going ahead I wonder : how to I ensure that my cup will take the 220 heat and will not crack and break ?

    Posted by Kleopatra on 13th Sep 2011 at 11.32

  • It's the third time I've made this delicious pud and just had it for tea today. First time I made it I put cornflour in the mix but it turned out too dry. The last two times I've missed out the corn flour and it's been perfect. I suppose it depends on what frozen fruit you buy as to the amount of water it contains. I use a 500g bag of mixed berries with double amount of crumble (200g P flour) and make one large pud. Cook at 220c for 35-40 mins. Enjoy!

    Posted by Spanglestars on 4th Oct 2011 at 18.36

  • Perfect just go do it, just follow her instructions and you will be fine.

    Posted by manonlescaut on 2nd Apr 2012 at 12.42

  • This recipe is yummo. I add double the amount of cornflour and sometime I add flaked almonds to the crumble mix.

    Posted by hindll01 on 10th May 2012 at 9.59

  • This crumble is delightful!!! My family loves it! I am never without frozen berries & crumble topping in the freezer as I make this almost every week!! Fab-u-lous!!

    Posted by Kylicious on 25th Jun 2012 at 1.07

  • I used to make this for chalet guests on skiing holidays in the French Alps, they loved it! Great after a day on the mountain & dead easy to make for a busy chalet host!!!

    Posted by SleepyBee on 11th Apr 2013 at 12.39