Summer Berry Crumble
|Preparation time:||30 minutes|
|Cooking time:||15 minutes|
For the crumble:
- 65g butter - cut into cubes
- 100g plain flour
- 50g caster sugar
For the berry compote:
- 250g mixed berries - raspberries, strawberries and blueberries
- 20g caster sugar
For the creamy custard:
- 200ml cold custard
- 150ml double cream
- 20g icing sugar
- 2 tsp vanilla essence
Make the crumble first by rubbing together the flour, caster sugar, and butter to form a breadcrumb texture. Spread onto a baking sheet and bake at 180˚c ( Mark 4) for 30 to 35 minutes until golden brown. Stir half way through the cooking process to help dry out the crumble. When done, remove from the oven and set aside to cool. Break up any larger lumps of crumble.
Hull the strawberries and cut into quarters. Place in a pan with the raspberries, blueberries and caster sugar. Heat gently for 2 minutes to dissolve the sugar, stirring carefully so as not to break up the fruit. Set aside to cool.
Whip together the cream, vanilla and icing sugar until a foppishly floppy consistency. Gently fold in the custard and be careful not to over mix - it should be casually light and creamy.
To assemble this not-quite-calorie-free creation: Place a heaped dessertspoon of berries at the bottom of a sundae dish. Layer with a heaped dessertspoon of creamy custard, then a dessertspoon of crumble. Repeat the layering process, finishing with a topping of crumble.
Chill until required or dive in straight away!