Jumbleberry Crumble

Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of choice as it is, and cook from frozen. Sounds easy, doesn't it?

As for the fruit, I take all chopping out of the equation and give it parity with the crumble topping by using frozen mixed summer fruits; "jumbleberry" is just an old, English term for whatever mixture of berries were used in jams or puddings or jellies.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

For the Crumble Topping

100 grams plain flour

½ teaspoon baking powder

50 grams cold butter (cut into small cubes)

3 tablespoons demerara sugar

For the Filling

100 grams frozen summer fruits (unthawed)

1 teaspoon cornflour

2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)

For the Crumble Topping

⅔ cup all-purpose flour

½ teaspoon baking powder

½ stick cold butter (cut into small cubes)

3 tablespoons turbinado sugar

For the Filling

¾ cup frozen summer fruits (unthawed)

1 teaspoon cornstarch

Method

You will need an ovenproof tea cup or ramekin of approx. 300ml / 1¼ cup capacity.

Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand. This is such a small amount, it's not really worth getting out the heavy machinery.

Stir in the sugar and then put into a freezer bag to freeze. This mixture is enough to make 4 jumbleberry crumbles in the cups (as in the photo).

Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the summer fruits in either a cup or ramekin and sprinkle the cornflour and sugar over the top. Stir around a little.

Sprinkle approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.

Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Put the summer fruits in either a cup or ramekin and sprinkle the cornstarch and sugar over the top. Stir around a little.

Additional Information

MAKE AHEAD / STORE: The crumble topping can be frozen in resealable bags for up to 3 months. Sprinkle over the fruits direct from the freezer and bake as directed in the recipe. Leftovers can be stored in the fridge for up to 5 days. Eat cold or reheat portions in a microwave unti piping hot all of the way through.