Summer Memories: Jumbleberry Crumble With Shortbread Topping

Recipe by French Tart
READY IN: 50mins


  • Crumble filling
  • 700
    g assorted frozen fruit
  • blackberry, raspberries, blackcurrants, redcurrants, blueberries, bilberries, cherries and strawberries
  • 1 -4
    tablespoon sugar, to taste
  • Crumble topping
  • 110
    g butter, cut into small pieces


  • Pre-heat the oven to gas mark 4, 350°F (180°C).
  • You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
  • First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
  • Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.