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Raspberry and blueberry crumble
Just 75g of marzipan (3oz) adds flavour to a simple crumble, delicious spooned over fresh fruity raspberries and blueberries.
Serves 4
Prep: 15 minutes
Cook: 20-25 minutes
1 teaspoon cornflour
Juice of 1 medium orange
450g (1lb) raspberries, hulled, halved or quartered depending on size
200g (7oz) blueberries
40g (11/2oz) caster sugar
Crumble topping
100g (4oz) plain flour
40g (11/2oz) caster sugar
50g (2oz) butter, diced
75g (3oz) marzipan, coarsely grated
Finely grated rind ½ orange
Vanilla ice cream to serve
1 Preheat the oven to 180oC (350oF), Gas Mark 4. Mix the cornflour and orange juice together in the base of a medium saucepan. Add the raspberries, blueberries and sugar to the pan then cook over a medium to low heat for 4-5 minutes, stirring until the berries begin to soften slightly. Spoon into 4 x 250ml (8fl oz) individual ovenproof dishes.
2 To make the crumble add the flour, sugar and butter to a mixing bowl and rub in the butter with fingertips or an electric mixer until fine crumbs. Stir in the marzipan and orange rind.
3 Spoon the crumble over the fruit and bake for 20-25 minutes until the crumble is golden brown and the juices are bubbling around the edges. Serve with scoops of vanilla ice cream.
Cook’s tip
Don’t have any individual ovenproof dishes? Make the crumble in one large dish instead and cook for 30-35 minutes until golden. Keep an eye on the crumble as the marzipan can brown quickly, so loosely cover the top with foil if needed.