Seasonal Berry Crumble with Ice Cream
Crumble is one of the fastest homemade desserts: juicy summer berries under a golden, crisp topping, finished with a scoop of creme brulee ice cream that slowly melts from the warmth of the bake. Here the classic shortcrust topping is simplified to crushed cookies, muesli, and poppy seeds, scented with cinnamon and cardamom.
This dessert was the invention of English housewives who valued their time: the original five-minute pie had an apple base, but today the trend is a seasonal berry filling. The contrast of hot, spiced crumble and cold, creamy ice cream is the dish’s main draw.
Helpful Pointers
The berry mix is up to you; use what’s in season: currants, blackberries, and gooseberries all work. If the berries are very tart, increase the sugar in the filling by 20 to 30 g. The cookies are easily replaced with plain rolled oats and butter, giving a coarser but tasty crumble. Don’t pack the crumble down tightly: an airy layer gives that signature crumbliness.
Serve warm, right away with the ice cream, to catch the contrast of temperatures. You can bake the crumble ahead and reheat before serving, but add the ice cream only at the last moment.
You might also like
Ingredients
Instructions
Mix the berries with the sugar and fill small ovenproof ramekins or pastry rings three-quarters full, buttering them first.
Preheat the oven to 200 C (400 F). Grind the cookies into crumbs, then add the muesli, poppy seeds, flour, spices, and melted butter. Mix everything well and spoon it over the berries in the ramekins.
Bake for 20 to 25 minutes, until golden.
Take the browned crumble out of the oven, let it cool slightly, and serve with a scoop of creme brulee ice cream, garnished with mint and fresh berries.
Reviews
There are no reviews yet.