These blackcurrant crumb slices are great for using up a glut of Summerfruit – over-ripe fruit is even preferable! You can use any fruits you have to hand, but blackcurrant marries particularly well with the vanilla sponge and oaty crumble topping – a mixture between a traybake and a crumble, completely loaded with fruit and tasting of Summer. Serve warm with ice cream as a delicious seasonal dessert. To make the blackcurrant crumb slices, you will need:
125g unsalted butter, softened
125g caster sugar
125g self-raising flour
1 tsp vanilla bean paste
5 tbsp demerara sugar
For the crumble:
40g cold butter, cubed
40g caster sugar
75g oat flour (oatmeal, made by whizzing oats in your blender!).
Preheat the oven to 180C/ 350G/ Gas 4. Grease and line a 23 cm square baking tin. First, make the crumble by rubbing the cold butter, sugar and oat flour together lightly to form a rough crumble. Pop in the fridge to firm up while you make the rest (or you could make and store in the fridge overnight).
For the base, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, adding 2 tbsp flour with each addition (this prevents the batter splitting).
Once the mixture is smooth, fold in the remaining flour and vanilla paste. Spoon the mixture into the prepared tin and spread it out in an even layer. Top evenly with the berries, followed by the crumble mix, then the demerara.
Bake for 35 – 40 minutes or until a skewer inserted in the middle comes out clean (fruit only, no uncooked batter). Allow to cool completely before cutting into even slices. Store in an airtight container for up to five days.
What are you baking this weekend? How do you use up a glut of Summer fruit?
Recipe via Flora Shedden’s Gatherings.