Check out my recipe for crunchy crumble with blueberries and strawberries served with a good amount of homemade vanilla custard.
Fruit crumble is an English classic dessert that became popular during times of World War II. It was created as an economical substitute for pastry in the sweet and savoury pies during times of ingredient shortage. You only need few basic ingredients to prepare it and it takes less than 1 hour to prepare it!
Enjoy cooking!
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Ingredients for Berry Crumble:
300g (10.6oz) of blueberries
400g (14.1oz) of strawberries (small ones cut in half, bigger ones in quarters)
50g (1.76oz) of caster sugar
1tsp cornflour
180g (6.3oz) of plain flour
90g (3.1oz) of caster sugar
90g (3.1oz) of diced butter
Ingredients for Vanilla Custard:
100ml of double cream
350ml of milk
2 egg yolks
1,5tbsp of cornflour
50g (1.76oz) of caster sugar
1tsp of vanilla bean paste
Instructions for Berry Crumble:
1. Preheat the fan oven to 180C (350F).
2. In the bowl mix blueberries, strawberries, 50g of caster sugar, and 1tsp of cornflour. Transfer to a 24cm (9inch) round baking dish like this one.
3. In the separate bowl add 180g plain flour, 90g caster sugar, and 90g diced butter. By using your fingers rub the mixture until all the butter is incorporated to dry ingredients. Grab a handful of the mix and squeeze in your hand so it comes together then crumble it on the top of the fruits.
4. Once the dish is covered with the crumble bake in the oven for 40 minutes.
Instructions for Vanilla Custard:
1. In the small saucepan combine 2 egg yolks, 1,5tbsp cornflour, 50g of caster sugar, and 1tsp of vanilla bean paste.
2. In the separate saucepan, combine milk and cream then bring it just under boiling point.
3. Pour the milk into the paste and whisk until combined.
4. Transfer back on the stove and continue whisking while heating up until thickens.
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