Summer Fruit Crumble

The idea of this blog came about when I was creating my own recipe book from all the recipes I've either collected or created over the years, like many chefs we take other peoples work tweak it and adjust it a little to suit our requirements then pass it off as our own, the thing is they do become your personal recipes as you tweak and refine them  as you create the changes you will learn what to look for and what to expect, however; don't worry if any of your efforts don't work first time just enjoy cooking and if you don't have all the ingredients try to learn to adapt and substitute ingredients, but remember to write down anything you do change, you never know you may just hit on something special. anyway here's my second recipe, enjoy!

The secret of a good crumble is to have a light, aerated mixture that you literally sprinkle over these light summer fruits. Remember do not press the mixture down on the fruit or it will absorb the fruit juice and become stodgy and heavy.  Use a technique that is used in  restaurants, gently tapping the side of the ramekin with a spoon, or tapping the base of the ramekins on the work surface, to encourage the crumble to settle and remove air pockets.

Ingredients

Serves 4

125g plain flour
25g unsalted butter
25g caster sugar
½ tsp freshly grated nutmeg
100g fresh strawberries, finely sliced
1 large peach
4 tsp caster sugar
40ml Cointreau or Triple Sec
250g fresh raspberries
25g toasted flaked almonds

Method

1 First make the crumble. Place the flour and butter in the food processor for 2 minutes. Add the sugar and process for 30 seconds. Grate in the fresh nutmeg. The mixture will appear to be very fine and light in texture.

2 Preheat the oven to 200C/gas 6. Take four ramekins, layering the bottom of each with the strawberries, then the peaches. Dust each with one dessertspoon of sugar and then pour over the Cointreau. Place the ramekins on a baking tray and put in the oven for 5 min. This will create a superb light caramel sauce. Remove from the oven and allow to cool for 10 min.

3 With the back of a dessertspoon, gently press the fruit down into the ramekin. Cover with a generous portion of raspberries. Sprinkle with the crumble mixture, but do not press it down.

4 Return the ramekins to the oven for 10 min, or until the tops are golden brown. Remove from the oven and allow them to stand for 5 min. Sprinkle with the almonds.

5 Serve immediately with clotted cream or ice cream