Forest Fruit Crumble

I’m not quite sure what the criteria is for a fruit being a ‘forest fruit’ but in my mind it’s dark fruit such as blackberries, cherries and plums. Unfortunately, Sainsbury’s only had fresh plums. The tinned fruit aisle also brought disappointment, but in the freezers I hit the jackpot. Sainsbury’s (as I’m sure other supermarkets do also) have this frozen black forest fruits mix which is a mix of dark sweet cherries, grapes, blackberries and blackcurrants.


I did also use the plums which I cut in half, removed the stone, and sliced to lay onto of the defrosted forest fruits mix.

The best crumble recipe is from The Cookery Year by Reader’s Digest, 1974. 

12 oz. plain flour
6 oz. cold butter or margarine
4 oz. caster sugar
1 oz. brown sugar 

Sift the flour into a mixing bowl, cut up the butter and rub it lightly into the flour with the tips of your fingers. Mix in the caster sugar. Spoon the crumble mixture over the fruit and press it down lightly. Sprinkle the brown sugar on top.

Place the dish on a baking tray and bake at 180°C/350°F/Gas 4 for 45 minutes. 


Harleigh Reid
Harleigh Reid

I write about food and eat a lot.

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