There’s something very comforting about a fruit crumble on a cold wintery day and these mini mixed fruit crumbles hit the spot perfectly. I love that these crumbles come in individual pots. The Viking and I have been over-indulging recently and I think it’s because we have a classic case of ‘eyes to big for our bellies’ as we tend to eat everything that’s made then and there, instead of keeping it and storing it or freezing it.
The fruit filling is currently becoming my ‘go-to’ pie and crumble filling. I’m using a pack of frozen mixed berries plus an apple from the fruit bowl. They mix together really well and give us a nice combination of fresh and frozen. A little sugar to sweeten (not that they particularly need it) and a squeeze of vanilla and we have the simplest but most glorious of fillings in seconds
The crumble topping is everything (and let’s face it, it should be the star if the show) is a mix of all kinds of exciting things, including some lovely ZENB Veggie Sticks. I decided to crumble the carrot and beetroot sticks into the crumble mix because my thinking is that both vegetables are often used in sweet baking recipes and so felt they complimented the puddings really well and they did, beautifully I may add.
mini mixed fruit crumbles (makes six little ramekins or one large crumble)
for the filling:
- 200g frozen mixed berries – I got mine from Sainsbury’s but all good supermarkets sell them
- a cox apple – chopped into small dice
- 1 teaspoon little pod natural vanilla paste
- 1/2 tablespoon golden caster sugar
- the zest of one lemon
for the crumble
- 100g plain flour
- 80g ground almonds
- 150g butter – diced
- 100g golden caster sugar
- 1 Beetroot ZENB Veggie Stick
- 1 Carrot ZENB Veggie Stick
Pre-heat the oven to 160C (fan) and line a baking tray with parchment. Place your 6 ramekins onto the baking tray
In a large bowl, mix the ingredients for the filling. You don’t have to defrost the frozen fruit, so don’t worry. Fill each ramekin about 3/4 full.
In the same, now empty bowl place all the ingredients for the crumble (except for the ZENB Veggie Sticks) and rub the butter into the ingredients using your fingertips. You want a texture that resembles rubble, with some larger bits of butter. Now crumble in the Veggie Sticks and stir in.
Spoon the crumble mix over the filling in the pots and push well down. You want plenty in there and they can pile high too.
Bake for 35-45 minutes until the top begins to brown and the fruit starts ti bubble through. Let them cook down for 15 minutes before serving.
Eat and of course, enjoy!