Summer Berry Crumble

What a great way to celebrate our wonderful summer fruit - make it into our favourite pud, good old English Crumble!  120 Year 2s (6 & 7 year olds) in Henry Maynard Infant School, in Walthamstow all made one of these to take home, in a classroom, 30 at a time, no scales.  So there's no excuse not to get crumbling in your kitchen...

Summer Berry Crumble

Serves 4

300g assorted summer berries e.g. strawberries, raspberries, blueberries

2 tablespoons water

2 tablespoons sugar (optional, depending on sweetness of fruit)

Crumble topping

150g plain flour (6 rounded tablespoons)

50g porridge oats (2 tablespoons)

100g butter/dairy free margarine, chopped

75g caster sugar (3 tablespoons)

1 tablespoon pumpkin seeds (optional)

1 tablespoon sunflower seeds (optional)

  1. Preheat the oven to 200C/180Fan/ Gas mark 5.
  2. Put berries into an ovenproof dish, cutting larger ones so all a similar size.
  3. Make the crumble: Put dry ingredients into a bowl. Add the butter/margarine and rub into the flour, oats and sugar combination until the whole thing resembles breadcrumbs.
  4. Tip the crumble onto the berries and spread evenly, pressing the mixture down gently.
  5. Bake in the centre of the oven for about 30 minutes until golden brown.
  6. Serve with ice cream/custard/double cream/crème fraiche