Sunday morning, my favorite! I anticipate the sound of the coffee machine and the Aeroccino frother swirling the milk around to make a prefect cappuccino…The sun was shining, a rarity in London at this time of the year. Although the thermometer showed negative figures, I felt the inspiration coming... I stopped lazying around, got myself out of bed and started playing around in the kitchen…
Crumble had been on my mind for a while, so I decided to venture into a berry crumble with a slight innovation - cardamom. The result: a perfumed dessert with a spicy cinnamon touch. Perfect for fueling up and keeping warm!
Ingredients (serves 5)
150g plain flour, sieved with a pinch of salt
90g Muscovado sugar (or dark brown sugar)
100g butter at room temperature
450g red berries
50g Muscovado sugar (or dark brown sugar)
1 tbsp plain flour
1 tsp ground cinnamon
4 ground cardamom pods
1. Preheat oven to 180ºC
2. For the crumble, place flour and sugar in a bowl, then add the butter a few cubes at a time and rub into flour mixture. Keep rubbing until mixture looks like bread crumbs. Set to the side
3. For the filling, place berries in a separate bowl and sprinkle over the sugar, flour, cinnamon and cardamom. (To grind the cardamom, you can use a coffee grinder. If you don’t have one, cut the pods very finely with a knife, it works just as well). Gently stir all the ingredients together making sure you don’t break the fruits.
4. Grease 5 individual moulds and fill with the berries, then sprinkle the crumble mix on top.
5. Bake in the oven for approximately 25mins until golden brown and the fruit mixture is bubbling.
6. Serve with mascarpone or a scoop of vanilla ice cream.