Summer Berry Crumble
I have a serious thing for crumbles. I love the contrast of the soft fruits and crunchy biscuit in each bite. And if warm and paired with a cold scoop of ice cream, my heart melts. It is so comforting and indulging.
Crumble is the easiest dessert to make. It works all year long and leaves room for creativity with seasonal fruits. Whenever I bring a dessert over, I often turn to crumbles. Even health-freaks feel more at ease with them because of the fruit serving... Believe me, you can never go wrong with a crumble!
Makes 1 tart (24 cm tart mold). Serves 6.
- 90 g of butter
- 125 g of flour
- 80 g of brown sugar
- 1 pinch of salt
- 3 tbsp of honey
- 300 g of mixed berries of your choice
- Optional: vanilla ice cream, whipped cream or vanilla sauce (crème anglaise)
1. Clean and mix berries of your choice. For this crumble, I chose strawberries, blueberries and raspberries.
2. Layer the fruits in the pan.
3. Cut the butter into small dices.
4. Mix the flour, salt and brown sugar in a bowl. Add the butter. Mix with your fingers until it comes grainy like sand.
5. Preheat oven to 180 °C.
6. In a saucepan, warm the honey for 2 minutes. Pour over the berries and mix.
7. Cover the fruits with the crumble dough.
8. Bake for 25-30 minutes or until golden.
9. Allow to cool and serve.
- Almond flour adds taste and makes the crumble finer. You can replace 125 g of flour with 65 g flour + 60 g of almond flour.
- If the crumble is too dry, add more butter. If it it's too chunky and not sandy enough, add more flour.
- Depending on your oven, you might need to bake the crumble longer:
- Make sure the dough is fully baked
- If ever there is a lot of berry juice (depending on the fruit types you choose), you can bake longer until it reduces.
- You can serve it warm or cold, as is or with vanilla ice cream, whipped cream or vanilla sauce.