Autumn Berry Crumble

prep 10 mins cook 10 mins
  • 300 g (10 oz) cranberries
  • 150 g (5 oz) blackberries
  • 150 g (5 oz) blueberries
  • 4 tablespoons water
  • 75 g (3 oz) caster sugar
  • 75 g (3 oz) fresh breadcrumbs
  • 75 g (3 oz) ground almonds
  • 75 g (3 oz) butter, diced
  • 50 g (2 oz) caster sugar
  • 25 g (1 oz) flaked almonds

Put the fruits into a saucepan with the measured water, cover and cook over a gentle heat for 10 minutes or until just tender. Stir in the sugar then tip into a shallow ovenproof dish, leaving room for the crumble. Allow to cool, then cover and chill until required.

To make the crumble, put the breadcrumbs, ground almonds, butter and sugar into a bowl and rub the butter in with your fingertips until the mixture resembles fine crumbs. Cover and chill until required.

When ready to serve, break up the crumble and sprinkle over the top of the fruit. Sprinkle with the flaked almonds, then bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until crisp and golden. Cover with foil after 15 minutes if it is getting too brown. Spoon into bowls and serve with just-melting scoops of vanilla ice cream or hot vanilla custard.

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