Jumbleberry Crumble

INGREDIENTS
Serves: 1


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
• 1 teaspoon cornflour
• 2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)

METHOD

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

1. 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.
2. This is such a small amount, it's not really worth getting out the heavy machinery.
3. 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).
4. Preheat the oven to 220°C/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.
5. Sprinkle approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.

not mine.credit and source: NIGELLA