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Crumble Isn't Just for Winter

Updated: Apr 7, 2021

The summer has brought about a glut of berries and what better way to use them on these unseasonably overcast days than with a beautiful crumble. You can choose whatever mix of berries you enjoy but I've gone for as many as possible. I served mine with custard as I'm a bit lardy and from England. As an alternative, I'd suggest serving with either a sweet yoghurt a dollop of ice cream or some Crème Fraiche.

Serves: 4-6

Takes: 50-60 Minutes



250g Strawberries

125g Blueberries

125g Raspberries

125g blackberries

75g caster sugar

1 inch of freshly grated ginger

2-3 sprigs of lemon thyme, leaves picked, finely chopped


150g Plain Flour

100g Oats

100g Brown Sugar

100g Salted butter


1.) Pre Heat the oven to 180 degrees

2.) For the crumble topping, add the flour, oats brown sugar and butter into a large bowl and with your finger-tips work the mixture until everything is combined and you have a crumble mixture

3.) Transfer the crumble mixture to a baking sheet and cook in the oven for 5 minutes. Remove and mix the crumble again and cook for a further 10 minutes. Remove and set aside.

4.) Meanwhile, to make the filling, add all of the berries, sugar, ginger and lemon thyme into a saucepan and cook over a medium heat until it begins to all soften. About 10-15 minutes. Transfer to an oven proof dish.

5.) Sprinkle the crumble topping over the top of the fruit and bake in the oven for another 25 minutes.

6.) Remove from the oven a allow to rest before serving with either custard, ice-cream or Crème Fraiche

Summer and winter vibes to you all - and never forget the journey is all about good food, good wine and good times!




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