- 2/3 cup flour
- ½ teaspoon baking powder
- 4 tablespoons (½ stick) cold butter, cut into small cubes
- 3 tablespoons Demerara sugar
- ¾ cup frozen summer fruits
- 1 teaspoon cornstarch
- 2 teaspoons vanilla sugar or granulated sugar and a drop of vanilla
- ½ cup frozen crumble topping
- generous ¼ cup frozen summer fruits
- ½ teaspoon cornstarch
- 1½ teaspoons vanilla sugar or granulated sugar and a drop of vanilla
- 3 tablespoons frozen crumble topping
- Put the flour and baking powder into a bowl and rub in the cubes of butter with your fingers until you have a mixture like coarse sand. This is such a small amount, it’s not really worth getting out the heavy machinery.
- Stir in the sugar and then put into a freezer bag to freeze.
- This mixture would make 4 jumbleberry crumbles in the cups, and about 8 ramekins.
- Preheat the oven to 425°F. Put the summer fruits in either a cup or a ramekin and sprinkle over the cornstarch and sugar. Stir around a little.
- Sprinkle over the frozen crumble topping and bake the cup for 20 minutes and the ramekin for 15 minutes.