My emergency summer fruits crumble

We all mess up from time to time and this recipe is proof that when you do you need to dust yourself off, pick yourself up and get creative.

I tried to make a sugar free pavlova at the weekend and it didn’t work. This left me with an icky sloppy mess, some cream and 4 egg yolks. There was only one thing for it, I needed to make custard.

The problem is custard isn’t exactly a dessert in itself and I had promised hubby pavlova so I needed to stump up with his second favourite – crumble.

I tried the apples on the tree and they weren’t ready yet so I rummaged in the freezer and found a pack of summer fruits.

Et voila my emergency summer fruit crumble was born.

Ingredients

For the fruit…

  • 1 pack of frozen summer fruits
  • A hefty glug of maple syrup
  • A squeeze of lemon juice

For the crumble…

  • 50g butter cube
  • 100g plain flour
  • 50g Demerara sugar
  • 2 tbs muesli

Method

Pop your frozen berries in an ovenproof dish, squeeze the half a lemon and drizzle with maple syrup and leave whilst you work on everything else.

Next add your cubed butter to your flour in a bowl and starting with a knife mix these together. As things start to get crumbly add the sugar And muesli and get in there with your fingers to make a breadcrumb consistency. In my experience this sounds easier than it is so don’t beat yourself up about this if you can still see butter bits or lumps – it’s a crumble after all.

Next smoosh (technical term) your fruit around a bit to loosen it and combine the maple and lemon. I’ll be honest here I bashed it with a wooden spoon to break everything up as it was one frozen lump.

lastly top the fruit with the crumble, spreading evenly before popping in the oven at 180c for 20 mins or until you have gorgeous jamminess oozing over the crumble and it’s got a nice colour (you can tell by the picture that this isnt a pretty dessert but you are covering it in custard and Hubby licked his bowl so it must have been good.

This really is easy and the work of minutes to get this done. I made this whilst doing the Sunday roast ( as I had managed to kill the previous dessert) and popped it in when I took the chicken out and it turned out perfectly.

The hard work was making the custard, but that’s a whole different post altogether!!

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