Is there anything as tasty and comforting as combining a delicious bake with mouthwatering berries? We don’t think so. And it seems the weather plays more of a part in our eating habits than we realise with many more people seeking out satisfying desserts like berry crumbles now the weather has done a u-turn.
Marrying the best of both worlds with seasonal berries and a heartening, dare we say, autumnal pudding, a berry crumble is the perfect blend of sweet, tart and fruity flavours with warming cinnamon.
We’ve teamed up with Staub to offer you this easy berry crumble recipe, which uses a mix of fresh or frozen summer berries so you can all add your favourites for a delicious dessert that is perfect for a rainy or windy day.
2 tbsp honey
150ml red wine
300ml cherry juice
1 vanilla pod, halved lengthways
2 cinnamon sticks
4 tsp cornstarch, mixed with a little cold water
800g mixed summer berries (e.g. raspberries, blackberries, strawberries, blueberries or blackcurrants)
2 tbsp softened butter for the dish
Approx. 24 ladyfinger biscuits
Approx. 4 tbsp raspberry brandy (can be omitted for children)
1 tbsp cinnamon
50g icing sugar
125g flour 50g softened butter
1 pinch of salt
1.In a pan, caramelise the sugar with the honey. Deglaze with red wine and cherry juice, add the vanilla pod and cinnamon and allow it to simmer gently for around 5 minutes. Bind all the ingredients by stirring in the cornstarch, set aside and allow to cool.
2. In the meantime clean and wash the berries and depending on their size, possibly halve or quarter the strawberries. Mix the berries with the sauce to make your compote. Arrange the ladyfinger biscuits side by side in a buttered rectangular gratin dish and drizzle over a little raspberry brandy. Add the berry compote.
3. Pre-heat the oven to 200°C. Knead together the cinnamon, icing sugar, flour, butter and salt to form the crumble mixture. Sprinkle this firmly onto the berry compote. Bake in the oven for 35 minutes until golden brown, and enjoy!