An absolute must during redcurrant season! This classic fruit crumble is buttery, comforting and filled with the wonderful aroma of summer berries. Best of all, it takes just a few minutes to prepare. A perfect dessert for warm summer days.
Ingredients for the crumble topping:
- 250 g plain flour
- 120 g sugar
- 150 g butter, at room temperature
Ingredients for the redcurrant filling:
- 500 g redcurrants
- 130 g sugar
- 1 tablespoon potato starch
Place the softened butter, flour and sugar into a bowl. Rub the ingredients together with your fingertips until a coarse crumble forms. Set aside.
Butter a 24 cm baking dish or pie dish. Remove the redcurrants from their stalks and mix them with the sugar and potato starch. Spread the fruit mixture evenly over the base of the dish. Sprinkle the crumble topping evenly over the fruit.
Bake at 180°C for approximately 30–40 minutes, until the crumble is golden brown and crisp. Remove from the oven and serve warm or slightly cooled. Delicious served with a scoop of vanilla ice cream.
Enjoy!
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