Nigella’s Jumbleberry Crumble is one of our favourite winter desserts. It’s easy to make, and very versatile – we’ve made it with everything from apples to rhubarb to berries.
Lorraine, who is Not Quite Nigella, recently wrote about bargain-priced frozen blackberries for sale in nearby Marrickville, and I couldn’t resist picking up a couple of bags ($4.50/kg!!). Our dessert was made with frozen blackberries, raspberries and blueberries.
This recipe makes more crumble topping than you actually need for this amount of fruit, so stash the extra in a ziplock bag in the freezer.
- 200g plain (AP) flour
- 100g unsalted butter, cold
- 1 teaspoon baking powder
- 120g demerara sugar
- 600g mixed fresh or frozen berries, or other chopped fruit
- 2 teaspoons cornflour
- 4 heaped teaspoons vanilla sugar
1. Preheat oven to 180C with fan.
2. Place the flour, baking powder and demerara sugar in a medium sized bowl and stir to combine. Cut the butter into small pieces, then rub it into the dry ingredients until crumbly (of course!).
3. Pour the frozen berries into the serving dish, and toss them with the cornflour and vanilla sugar. Top with about two-thirds of the crumble mix (although you really could use as little or as much as you like), then bake for approximately 30 minutes, or until the berries are just starting to ooze juice and the topping is brown and crunchy. You might need to turn the oven temperature up in the final 5 – 10 minutes to brown the top – resist the urge to do this too soon, or the topping will burn before the fruit is hot.
Serve with cream, icecream, or simply on its own (which is how I prefer it!).