Summer fruit crumble

Silvana Franco makes British summer on a plate - lovely hot from the oven and even better served chilled the next day
By Silvana Franco
Summer fruit crumble
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the filling

  • a knob of butter
  • 250 g hulled and halved strawberries
  • 150 g raspberries
  • 250 g rhubarb, cut into 3cm lengths
  • 3 tbsp caster sugar
  • 1 pod vanilla, split
  • 1-2 tbsp orange flower water
  • 1 orange, juice only

For the crumble

  • 100 g finely diced butter
  • 100 g plain flour
  • 100 g demerara sugar
  • 1 orange, finely grated zest only
  • 100 g roughly chopped almonds

To serve

  • clotted cream


1. Preheat the oven to 180C/gas 4.

2. For the filling: melt the butter in a pan then add the fruit, sugar, vanilla pod, orange blossom water and orange juice. Cook over a high heat for 5-8 minutes until softened and then tip into a pie dish.

3. For the crumble: rub the butter into the flour until the mixture resembles breadcrumbs. Stir into this the sugar, zest of the orange and almonds. Scatter the mixture over the fruit and bake for 30 minutes until golden brown.

4. Serve with clotted cream can be served hot or chilled.

Rate This Recipe