Summer Fruit Crumble

Summer is putting up one last fight here, lovely blue skies and almost warmish days. Hurrah ;0)

I'd like to think that tonight's dessert is my way of lending support to summer's last stand, but in all honesty I've got to the point where there is loads of fruit in the fridge and fruit bowl that need to be used up. I was going to make muffins, but couldn't decide which kind, could have made a raspberry and white chocolate blondie recipe that I came across the other day but I don't have all the ingredients ... hmmm ... time to get inventive!

Summer Fruit Crumble

1 mango, remove stone, peeled and flesh cubed

2 peaches, remove stones, sliced

A handful of fresh raspberries

A handful of fresh blueberries

25g vanilla sugar

Crumble

150g plain flour

75g butter, chilled and cubed

75g demerara sugar

Preheat the oven to 180C.

Add fruit to a pie dish or ramekins and sprinkle over caster sugar.

Make the crumble; place the flour in a large bowl, add the butter and using your fingertips, rub it in until the mixture resembles very course breadcrumbs. (Don't rub in too much or the crumble will not be crunchy). Add the demerara sugar and mix to combine.

Sprinkle the crumble mixture over the fruit and bake for 15 mins for small crumbles or 30-45 mins for a large one until cooked and golden.

Serve warm with whipped cream or vanilla ice cream.

Serves 4-6

Adapted from Rachel Allen's 'Bake'

My verdict on this is scrumy - especially the crumble part. Next time I make it though I think I'll leave the mango out and up the amount of raspberries if we have them kicking about.