A Recipe for Berry and Vanilla Crumble
Reward Yourself With This Delicious and Aromatic Crumble
Sep 5, 2009
Blackberries have been eaten for centuries, and contain antioxidants and vitamins, such as Vitamin C. They are at their best around late summertime, when they hang glossy and dark from their prickly hedgerows. If blackberries prove difficult to find, a packet of frozen summer fruits can be called to attention here, or both can be used, the latter bulked out by a few handfuls of picked blackberries as you wish. Pears are also in season at this time of year and will help sweeten the fruit if added to the crumble with the berries.
The rich tartness and sweetness of the berries works well with the musky scent of vanilla. Vanilla has been used by different cultures to influence a person's sensuality, so you never know what may follow this pudding!
The best thing about this dessert is that apart from some idle clock-watching, the crumble looks after itself once in the oven. Prepare in advance and pop in the oven just before serving dinner. It will be ready on time, its delicious scent wafting out of the oven and its dark juices bubbling up from the edges of the crumbly topping.
Vanilla sugar can be bought in some supermarkets but it is just as easy and more economical to make your own. Topped up as you use it, it can be used for a multitude of dishes and you will wonder what you ever did without it.
How to Make Berry and Vanilla Crumble
Ingredients
- 175g plain flour
- 175g butter
- 100g vanilla sugar + more for sprinkling
- 500g berries (blackberries, blueberries, bag of summer fruits or mixture of all three)
- 1 vanilla pod, broken in half
Method
- Preheat oven to 200C. Wash the berries, shake dry and place in the bottom of an ovenproof dish approximately 10" x 10". Break the vanilla pod and lay on top of the berries. Stir in approximately 1-2 tablespoons of the vanilla sugar according to taste.
- Place the flour and butter in a large bowl and rub with fingertips until it resembles breadcrumbs. Tip in the vanilla sugar and mix well. Scatter the crumble mixture over the berries to cover them completely and roughly level off the top. Sprinkle another tablespoon of vanilla sugar over the top of the crumble which will caramelize slightly in the hot oven.
- Bake for 30 minutes, by which time the molten hot berry juices will be bubbling up and around the crunchy golden crumble topping. Serve with custard or cream.
A Versatile and Cost-Effective Dessert
A crumble is a favourite pudding for many, and is versatile enough to accommodate any fruits in season. As blackberries are plentiful, it seems a shame to waste them. And what better way to reward an afternoon's activities than with this pudding. With its soft, sweet vanilla aroma it is in itself comfort in a bowl.
