- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 170
- Carbohydrate Content: 23g
- Fat Content: 8g
- Fiber Content: 6g
- Protein Content: 2g
- Sodium Content: 45mg
Summer Berry-Thyme Crumble
Nothing is more summery than crumble and with its fruity and thyme aroma, crunchy topping and juicy filling, its place in our number one list of desserts is undisputed.
Make this speedy fruit crumble for when guests popover. Surprise them on a summer evening in the garden.
Ingredients
- strawberries - 300g
- raspberries - 100g
- blackberries - 100g
- light demerara sugar - 1 tablespoon
- ground almonds - 25g
- fresh thyme - 1 teaspoon
- vanilla extract - half a teaspoon
- crumble topping
- plain flour - 100g
- light demerara sugar - 60g
- butter - 70g
- almond flakes - 100g
Instructions
- Heat the oven to 180°C. For the crumble topping, sift the flour into a mixing bowl, add the butter and rub the mixture together with your fingertips until it resembles breadcrumbs, as for pastry. Continue rubbing in until the mixture begins to stick together to form small pea-size clumps. Stir in the demerara sugar and almond flakes.
- Combine strawberries, raspberries, and blackberries in another bowl. Add sugar, ground almonds and vanilla extract. Sprinkle in fresh thyme. Mix until sugar and ground almonds are mostly dissolved.
- Spoon the fruity mixture into the baking dish, then pack it down into an even layer with your hands or the back of a spoon.
- Spoon the crumble mixture in an even layer over the top of the fruit. Bake for 30 minutes until the topping is richly golden brown and the fruit is bubbling hot and tender.
- Remove the crumble from the oven and leave to rest for 5-10 minutes. Serve hot with ice cream.
