This crumble really is an ideal dessert. Sweet, warm fruit with a crispy golden brown layer on top is something that will definitely please everyone. The topping is made in minutes and is pretty much foolproof. Also, you can vary with the fruits you use. Apple, pear, berries or cherries…almost everything is good in a crumble. In summer I often use fresh berries, but the rest of the year I often opt for frozen fruits.
The crumble topping lends itself to variations as well. Add some oats for instance, or nuts, crumbled cookies or pieces of chocolate. Original additions are herbs like rosemary and thyme that work surprisingly well in this sweet recipe.
I like to serve these crumbles with something extra. A scoop of cold vanilla ice cream for instance. Or some creamy mascarpone, with vanilla seeds (or essence) stirred in.
Tip: make a double amount of the crumble topping. You can easily freeze it for later use.
14 oz (400 grams) blackberries
1-2 tablespoons sugar (to taste)
2/3 cup (75 grams) flour
1/3 cup (75 grams) sugar
3 1/2 tablespoon (50 grams) cold! butter, diced
½ cup (125 grams) mascarpone
vanilla seeds or good-quality vanilla essence
1. Preheat oven to 400F(200C).
2. Mix the berries with the sugar and divide over 4 greased ovenproof dishes.
3. Make the topping by mixing the flour, sugar and cold butter with one hand until the mixture resembles course breadcrumbs.
4. Divide the topping over the berries and bake for 20-25 minutes in the preheated oven, or until golden brown.
5. Meanwhile, stir the mascarpone with the vanilla.
6. Leave the crumbles to cool a little, so the topping becomes extra crispy. Serve lukewarm, with a scoop of vanilla mascarpone.