14th Jan 2018
Preparation 15 minutes
Cooking time 20 minutes
For the crumble
120g plain flour
80g unrefined cane sugar
100g crushed walnuts
1 tbsp instant coffee
80g cold salted butter, cubed
For the fruit
500g blackcurrants (fresh, frozen or tinned)
1½ tsp vanilla sugar
200ml double (heavy) cream
2 tbsp instant coffee
Preheat the oven to 200°C/gas 6. Put the flour, sugar, walnuts, coffee and butter into a bowl. Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill.
If using fresh blackcurrants, rinse and dry them. Drain tinned blackcurrants or use frozen ones as they are.
Mix the blackcurrants with the vanilla sugar in a bowl. Arrange half the sweetened blackcurrants at the bottom of 6 ramekins, then pour the cream on top. Sprinkle with coffee and finish with a second layer of blackcurrants. Sprinkle with the crumble. Bake in the oven for about 20 minutes, until?the crumbles are golden.
Ideal serving temperature: cold serve with whipped cream.
Extracted from Crumbles by Sabrina Fauda-Role (Hardie Grant, approx €10). Photography © Akiko Ida.
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