What better for a summery pudding than to use lovely fruit that is in season and ripe right now?! I was going to make something completely different, but when I was in the shop, there was a punnet of raspberries and a punnet of blackberries for the bargainous price of 60p each. They were clearly very ripe and need eating today and I am happy to oblige!
So, a super-easy, quick fruit crumble!
Ingredients (fills a 22cm lasagne dish):
80g ground almonds
70g plain flour
50g butter
50g demerara sugar
250g raspberries
250g of blackberries
Take your crumble ingredients (everything except for the fruit) and rub the butter into the dry ingredients until you get crumbs:
Then, simply place your fruit into your dish and cover with your crumble mixture.
Bake in the oven for thirty-forty minutes until the crumble is golden and the filling is bubbling, then serve with custard, cream, ice cream or (as in the picture) crème fraîche.
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