Since you never know when you might be in urgent need of a crumble, I make up enough for at least four and let it sit safely in the deep freeze until required. Sprinkle over your fruit of choice as it is and cook from frozen. Could scarcely be any easier, could it?
As for the fruit, I take all chopping out of the equation and give it parity with the crumble topping by using frozen mixed summer fruits; “jumbleberry” is just an old English term for whatever mixture of berries were used in jams or puddings or jellies.
Yield: Serves 1
for the crumble topping:<::Span>
2/3 cup flour
½ teaspoon baking powder
4 tablespoons (½ stick) cold butter, cut into small cubes
3 tablespoons Demerara sugar
To make one crumble-in-a-cup (approx. l¼-cup capacity):
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
to make the crumble in a ramekin:<::Span>
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.