Sophie’s Blueberry Crumble
I don’t make puddings (or desserts or whatever you’re supposed to call them) - it’s not because I don’t like them but because they feel quite fiddly. Problem solved. There’s one bit of pre-preparation required - ramekins. I managed to get 4 for a fiver from my local cheap shop (be warned department stores can charge £5 each - robbers!)
Blueberry Crumble
Ingredients
- Blueberries - 300g is enough for 3-4 people
- Demerara Sugar
- Self-raising flour - 40g per ramekin
- Butter - 30g per ramekin. Must be cold/hard. Spreadable is okay but will need more flour and need to be careful to avoid making pastry…
- Small pot of double cream
Method
- Preheat oven to 180/200C
- Make the crumble mixture - get a mixing bowl, add flour and (cubes of) butter, and a couple of tablespoons of sugar
- Mix gently using finger tips (if you do it too hard you end up with pastry, if so, don’t panic just add more flour at the end)
- Once it’s like porridge you’re done, should only take a minute
- Refridgerate for 15 mins (doesn’t matter if it’s a bit more or less)
- Grease your ramekins (I just use a finger which I’ve just smeared in the spreadable butter and wipe it round)
- Add blueberries to half way
- Add a large sprinkle of brown sugar to each one
- Add crumble mixture (add more flour here if mixture has gone a bit pastry)
- Shake ramekin side to side to get everything nicely mixed in
- Put in oven (200C) for 15 mins
- Serve with double cream
You can use other soft fruit which don’t require pre-cooking - plums, gooseberries, any-berries but blueberries are a million times nicer than you’d expect and are still quite unusual so they’re my new favourite.