Autumn Berry Crumble with Citrus Cream

A classic combination of autumn berries with a crumble topping. I just love making this in autumn when there are still plenty of berries around.

Ingredients


  • 100 g caster sugar
  • 250 ml red wine
  • 1/2 vanilla pod (split in half and seeds scraped out)
  • 2 whole star anise (optional)
  • 1 tblsp fresh lemon juice
  • 450 g mixed autumn berries (such as loganberries, tayberries, blueberries and blackberries)
  • for the crumble:
  • 75 g plain flour
  • 50 g butter (at room temperature)
  • 50 g light muscovado sugar
  • 1 tsp ground cinnamon
  • 25 g whole blanched almonds (finely chopped)
  • 25 g shelled walnuts, finely chopped
  • for the citrus cream:
  • 250 g tub mascarpone cheese
  • finely grated rind of 1 orange, 1 lemon and 1 lime
  • 1/2 vanilla pod (split in half and seeds scraped out)
  • 1-2 tbsp sifted icing sugar
  • for the caramel sauce:
  • 100 g caster sugar
  • 125 ml cream
  • 25g (1oz) butter

Method

  1. A classic combination of autumn berries with a crumble topping. I just love making this in autumn when there are still plenty of berries around. The crumble mixture really works well on top of any fruit and the light muscovado sugar gives the crumble its famous crunchiness.
  2. To make a large one, simply cook for 45-50 minutes depending on the size of the dish.
  3. Preheat the oven to 180°C (350°F/Gas 4).
  4. For the Berries:
  5. Place the sugar in a heavy-based pan with the red wine, vanilla seeds, star anise, if using, and lemon juice.
  6. Bring to the boil, then reduce the heat and simmer for 5 minutes until slightly thickened and syrup-like.
  7. Stir in the berries, then remove from heat and leave to cool.
  8. For the Crumble:
  9. Place the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  10. Stir in the sugar, cinnamon, almonds and walnuts until well combined.
  11. Spoon the berry mixture into four individual ovenproof dishes or large ramekins.
  12. Sprinkle over the crumble mixture and arrange on a baking sheet, then bake for about 20 minutes until the crumble topping is golden brown and bubbling around the edges.
  13. For the Citrus Cream:
  14. Place the mascarpone in a bowl and beat in the orange, lemon and lime rind.
  15. Add enough of the icing sugar to just sweeten, making sure it is not too sweet.
  16. Cover with clingfilm and chill in the fridge until needed. This will keep for up to 3 days in the fridge.
  17. For the Caramel Sauce:
  18. Place the sugar in a wide heavy based pan with 50ml (2fl oz) of water.
  19. Bring to the boil and cook for about 15 minutes or until golden brown, without stirring, if it's too dark or it will become bitter.
  20. Stir in the cream and butter.
  21. This will cause the sugar to seize but don't worry, simply continue to cook, while stirring, until smooth and well combined.
  22. Continue to cook for 6-8 minutes until it reaches a nice sauce consistency, stirring occasionally.
  23. Use immediately or leave to cool and store in fridge. This sauce will keep for up to two weeks.
  24. To serve, arrange the summer fruit crumbles on plates and spoon some of the citrus mascarpone cream on the side, then drizzle with the caramel sauce.
  25. The remainder of the caramel sauce can be served separately in a jug on the table.




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