BLUEBERRY CRUMBLES
A vibrant dessert that is easy to put together, quick to bake and a treat to eat. Serve warm with ice cream (my favourite), extra thick or whipped cream, clotted cream or custard, or a combination. This recipe yields an attractive layer of crumble with the fruit peeking through. If you like your crumble layer thicker, use 8 tbsp flour, four each of oats and sugar, and 50g butter, and bake for an extra 3-4 minutes.
250G FRESH BLUEBERRIES 4 TBSP BROWN SUGAR 1 TSP CORNFLOUR
FOR THE CRUMBLE
6 TBSP FLOUR
3 TBSP OLD-FASHIONED PORRIDGE OATS 3 TBSP BROWN SUGAR
¼ TSP GROUND MIXED SPICE
A FEW DROPS OF VANILLA EXTRACT 35G COLD BUTTER
1 Take 2 shallow ovenproof dishes, each about 300ml capacity, or a large baking dish or pan of 600ml capacity.
2 Toss the fruit with the 4 tbsp sugar, the cornflour and a pinch of salt. Divide between the 2 dishes (or dish).
3 For the crumble, mix the dry ingredients in a bowl with the vanilla and a pinch of salt. Cut in the cold butter, then rub in with your fingers until clumpy. Sprinkle over the fruit.
4 Bake at 190°C (170°C fan oven) gas mark 5 until the fruit is bubbling and the crumble topping is golden brown – 25-30 minutes. Allow to cool for 10 minutes before serving with your chosen accompaniment.
A PINCH OF SALT
Do not underestimate the way a pinch of salt can liven up sweet dishes – it intensifies flavour and adds character. In this recipe, add a pinch to both the fruit and the crumble topping. The same goes when cooking with chocolate – it stops a recipe tasting bland or too sweet.