Berry Crumbles: Stephanie Alexander's Kitchen Garden Companion

Stephanie Alexander's Kitchen Garden Companion

Author: Stephanie Alexander

Berry Crumbles

SERVES 4 There is something very special about the deep crimson juice from raspberries. This crumble is one of my favourite dishes. Try it with blackberries and mulberries too. It deserves being served with the very best cream.

50 g unsalted butter
400 g raspberries (or mulberries or blackberries or a mixture)
1/3 cup caster sugar
double or clotted cream, to serve

CRUMBLE TOPPING
1/3 cup soft brown sugar
1 teaspoon baking powder
1 teaspoon ground ginger
60 g unsalted butter, chopped
2/3 cup plain flour

EXTRA EQUIPMENT
4 x 125 ml-capacity individual gratin dishes

Preheat oven to 200°C.
To make the crumble topping, mix sugar, baking powder and ginger in a bowl. In another bowl, crumble butter into flour with your fingertips to make pea-sized pieces, then toss flour mixture with sugar mixture. Set aside.
Use some of the butter to grease four 125 ml-capacity gratin dishes. Divide berries among dishes. Press them down lightly with the back of a spoon. Scatter over sugar. Spoon over crumble topping; it should be no more than 1 cm deep (any extra crumble topping can be put into a suitable container, labelled and frozen, ready for a crumble some other day). Divide remaining butter into small pieces and dot over tops of crumbles. Set dishes on a baking tray with a lip to catch any overflowing juices.
Bake crumbles for 15 minutes or until topping is golden and berry juices are bubbling through. Leave crumbles to cool for several minutes before serving with spoonfuls of double or clotted cream.

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