Blueberry, redcurrant and raspberry crumble

Name: Blueberry, redcurrant and raspberry crumble
Ingredients: 100 g blueberries; 100 g redcurrants; 100 g raspberries; 75 g sugar; 8 g vanilla sugar; 15 g starch; 150 g flour; 65 g sugar; 80 g cold butter; 1/4 teaspoon salt; 10 g butter; 10 g powdered sugar; 5 scoops of ice cream

Dessert - Blueberry, redcurrant and raspberry crumble by Georgia C. - Recipia

Blueberry, redcurrant and raspberry crumble is baked in five ceramic ramekins, with soft fruit beneath a crumbly topping. The berries soften and release their juices at the bottom, while the butter and flour topping turns lightly golden, like a tender biscuit. I like it while it’s still a little warm, with the ice cream added just before serving. Prep: 20 minutes. Cook: 30 minutes. Total time: 50 minutes. Serves: 5. About 400 kcal and 4 g protein per serving.

Ingredients

For the fruit

100 g blueberries
100 g redcurrants
100 g raspberries
75 g sugar
8 g vanilla sugar
15 g starch

For the topping

150 g flour
65 g sugar
80 g cold butter
1/4 teaspoon salt

For greasing and serving

10 g butter
10 g powdered sugar
5 scoops of ice cream

Preparation

1. Heat the oven to 180 °C. Grease the five ceramic ramekins with 10 g butter. 2. Mix the blueberries, redcurrants and raspberries with the sugar, vanilla sugar and starch. Divide the fruit between the ramekins. 3. Cut the cold butter into small cubes. Rub it with your fingers into the flour, sugar and salt until you have crumbs. 4. Divide the mixture over the fruit and bake the ramekins for about 30 minutes, until the topping starts to turn golden. 5. Serve the crumble dusted with powdered sugar or with a scoop of ice cream.

Notes

Keep the cooled ramekins covered in the fridge for up to 3 days, and the topping will gradually soften. For a gluten-free version, replace the 150 g flour with 150 g gluten-free flour blend; the topping also contains dairy. Blueberries and currants with firm berries hold their shape, while very ripe raspberries crush easily when mixed. The mixture can stick to your fingers if the butter warms up; chill it for 10 minutes before distributing it. Serve warm, with a scoop of ice cream.