I couldn't resist the currants...

Wpis w wersji polskiej: tutaj

I have a delicious summer crumble recipe for you today; made with strawberries, raspberries, and red currants, covered with almond crumble. I've created this recipe on the spur of a moment after ending up with too many fruit in my grocery basket ;-)

I just could not resist the currants. They are really hard to find here and, even if there are available sometimes, they're sold in small packages for high prices. Each package is like a little treasure to me and it has to be used wisely. So, I made this delicious red fruit crumble, but that's not all. Next time, I'll show you what I've made with black currants, which somehow happened to end up in my basket too ;-)

Hope you have a great weekend everyone,

Red Fruit Crumble

Serves 4-6 

300 g raspberries
300 g strawberries, hulled and halved
150 g red currants
2 tbsp running honey
1 tbsp lemon juice

120 g butter
150 g flour
50 g almond meal
85 g blond cane sugar
1 tsp vanilla extract

1. Preheat oven to 375°F (190°C)
2. Mix the fruit gently with honey and lemon juice. Divide between ramekins (you'll need 4-6 ramekins depending on their sizes)
3. In a medium bowl, combine flour, almond meal, and sugar.
4. In a small pot, melt the butter. When it starts to boil, remove from the heat and pour over the flour mixture. Add vanilla extract and stir with a fork or spoon until it forms crumbs. Sprinkle over the fruit.
5. Bake for 30 minutes or until the fruit mixture starts to bubble and the top is golden.
6. Serve warm, preferably with a scoop of vanilla ice cream.

Printable recipe

Berry and Apple Cake

Wpis w wersji polskiej

Do you freeze summer berries when in season to use them later? I usually do. I love to have some on hand  to use them in cakes and desserts all year round.

I wasn't sure how the Berry Apple Cake would work with the frozen fruit, as the original recipe only mentioned fresh berries, but I decided to give it a try. It turned out the cake needed much longer baking time, but other than that it worked out perfectly well. It came out light and fluffy. The apples were almost impalpable, but they gave the cake really nice moisture making it even more delicious. It's a really nice, straightforward cake, perfect with a glass of milk or afternoon tea. Tastes best the first day when you bake it.

The original recipe comes from Ready, Steady, Bake cookbook, here's my slightly modified version.

Have a nice weekend everyone,

Berry and Apple Cake


Makes 12 pieces

150 g soft unsalted butter
220 g caster sugar
2 eggs, lightly beaten
250 g self-rising flour, sifted
160 ml buttermilk
2 teaspoon vanilla extract
2 large apples
300 g berries of your choice

Preheat the oven to 350°F (180°C). Lightly grease an 8x12 inch (20x30 cm) baking pan. Line with baking paper.

Peel and core the apples, then cut into very thin slices.

Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs gradually, beating well after each addition. Stir in the buttermilk, vanilla extract and flour.

Spread half of the batter over the base of the baking pan. Arrange the apples on the top, then cover with the remaining batter. Smooth the surface.

Scatter with the berries. Bake 40 minutes (longer if using frozen fruit) or until cooked and golden.

When the cake cools down, cut into squares to serve.

Printable version