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Nutrition Facts
Serving Size 1 (79g) Recipe makes 6 servings The following items or measurements are not included below: 700 g frozen fruit
Calories 357
Calories from Fat 137		(38%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 105mg		4%
Potassium 54mg		1%
Total Carbohydrate 50.4g		16%
	Dietary Fiber 1.3g	5%
	Sugars 14.7g
Protein 5.0g		10%
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Summer Memories: Jumbleberry Crumble With Shortbread Topping

Recipe #359834 | 50 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: French Tart
Mar 8, 2009

This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy!

SERVES 6 , 1 Jumbleberry Crumble (change servings and units)

Ingredients

Crumble filling

700 g assorted frozen fruit
blackberry, raspberries, blackcurrants, redcurrants, blueberries, bilberries, cherries and strawberries
1-4 tablespoon sugar, to taste

Crumble topping

225 g plain flour
110 g butter, cut into small pieces
75 g caster sugar

Directions

1
Pre-heat the oven to gas mark 4, 350°F (180°C).
2
You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
3
First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
4
Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.

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Featured Reviews for This Recipe

From: SueVM

On Oct 4, 2009

I used bing cherries for this dish. DH was in 7th heaven after tasting this easy but great classic crumble. The topping was buttery and to die for and one I will make often. Thanks Karen for another winner.

1 person found this review helpful

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From: Linda's Busy Kitchen

On Sep 4, 2009

I have to say for such a simple dish this was very tasty! I made mine with a mix of blueberries and black raspberries. Topped with a dollop of whip cream, I was humming as I was eating which means I am one happy camper! Thank you for sharing this with us French Tart! It is now on my favorite desserts list for the future! Linda

2 people found this review helpful

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From: Baby Kato

On Mar 11, 2009

FrenchTart I wish I could give 10*'s for this little treasure. This simple little dish was incredible. It was quick and easy to put together and tasted like grandma made it. Incredible shortbread topping, light, crisp, buttery, sweet and tart fruit, in a delicious sauce. I used a combination of frozen fruit, bing cherries, blackberries, raspberries, blueberries and wild strawberries. It was so good. I served it with a scope of French Vanilla Ice Cream. Thank you for sharing a recipe that I will be making again and again. I can't wait for fresh currants.

4 people found this review helpful

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From: lin1

On Mar 17, 2009

We loved this nice and easy crumble,I used a half pkg. of mixed fruit and some frozen cranberries.So 10* or more from our house,loved the topping also will make often.

3 people found this review helpful

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