Jumbleberry crumble

Jumbleberry crumble

Ingredients

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)

Method

You will need an ovenproof ramekins. I used the ones that you need for crème brulee. If you have other cups make sure they are no bigger than 300ml.

1. Mix flour and baking powder. Then add to it butter cut into small cubes and mash everything together with your hand until butter melts and form a dough.
2. Stir in the sugar and then put into a plasti bag and freeze for 15-20 minutes.
3. Preheat the oven to 220°C. Put the summer fruits in each ramekin and sprinkle the cornflour and sugar over the top.
4. Sprinkle approx.½ cup (or enough to cover the fruits) of the frozen crumble topping over the fruit and bake the cup for 20 minutes.

Recipe from nigella.com