Sunday, February 5, 2017

8th Blogoversary! Jumbleberry Crumble & Cream!

Happy Birthday To Me!

Jumbleberry Crumble


Well, happy birthday to this blog! It turned 8 years old on february 4th. Wow! Last year, on my 7th blogoversary, I wrote:

"I feel like every year when February 4th comes around, I get sentimental about how many years I've been obsessed with baking and met so many wonderful people through this blog, but it is all still so very true! I can't believe 7,5 years ago I became engulfed with this hobby that would shape and form my life as it did. Whenever I'm having a bad day (just like everyone else, I have those too) or when I want to celebrate something, I bake. It releases tension, makes you forget everything, and the end result is (usually) so satisfying!"

This is still so true for me. I'm hoping to move into a new house this year, and finally get a decent oven back, and start my mojo again with baking. Because baking cakes in my portable little oven is just not the same!

About the dessert: I made a jumbleberry crumble. If you're wondering what 'jumbleberry' means, it's a collection of different Summer fruits. For this crumble I used cherry, strawberry, raspberry, blackberry, and blueberries. It's just such a great recipe, and I always have the ingredients at hand. I make the crumble in advance, freeze it for months even, and buy frozen red fruits. Add the two things together, and voila! A quick, delicious dessert is at hand. In the Summer I add ice cream, in the Winter I pour some heavy cream with it.


Taste: 5 out of 5
Consistency: 5- out of 5
Overall appeal: 5 out of 5




Jumbleberry Crumble: Nigella Lawson - Nigella Express

Ingredients:
⅔ cup all-purpose flour
½ teaspoon baking powder
½ stick cold butter (cut into small cubes)
3 tablespoons turbinado sugar

¾ cup frozen summer fruits
1 teaspoon cornstarch
2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)

Instructions:
- You will need an ovenproof tea cup or ramekin of approx. 300ml / 1¼ cup capacity.
- Put the flour and baking powder into a bowl and rub in the cubes of butter, using 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 is enough to make 4 jumbleberry crumbles in the cups.
- Preheat the oven to 220°C/gas mark 7/425ºF. Put the summer fruits in either a cup or ramekin and sprinkle the cornstarch and sugar over the top. Stir around a little.
- Sprinkle approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.



In those cold Winter months, when you don't want to add ice cream to your crumble, try adding heavy cream. It tastes delicious!

Jumbleberry Crumble

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