Raymond Blanc's strawberry crumble recipe

Raymond Blanc's strawberry crumble recipe

A traditional English dessert… perfected by the French! I cook the crumble topping separately from the fruit, so it stays crisp, light and delicate. You can vary the fruit with the seasons, adjusting the cooking time accordingly – apples, pears, apricots, plums and rhubarb all make lovely crumbles.

Great served with a scoop of raspberry sorbet.

Chefs tips:

1 Macerating the fruit with sugar draws out the juices, creating a wonderful coulis. It also heightens the flavour of the fruit by at least 30 per cent.

2  Pre-cooking the crumble ensures the gluten in the flour is cooked out and makes the crumble topping lighter and more digestible.

3  The butter emulsifies with the sugar to create a wonderful glaze for the fruit.

Planning ahead Make the crumble discs a day ahead; store in a sealed container.

Special equipment:

Food processor, 8cm pastry cutter

Ingredients

  • 480 g strawberries
  • 60 g caster sugar
  • 2 tbsp water
  • 30 g unsalted butter
  • 1 tsp lemon juice
  • 1 tsp kirsch (optional)
  • 16.9 oz strawberries
  • 2.1 oz caster sugar
  • 2 tbsp water
  • 1.1 oz unsalted butter
  • 1 tsp lemon juice
  • 1 tsp kirsch (optional)
  • 16.9 oz strawberries
  • 2.1 oz caster sugar
  • 2 tbsp water
  • 1.1 oz unsalted butter
  • 1 tsp lemon juice
  • 1 tsp kirsch (optional)
For the crumble
  • 80 g plain flour
  • 50 g caster sugar
  • 20 g brown sugar
  • 55 g unsalted butter
  • 2.8 oz plain flour
  • 1.8 oz caster sugar
  • 0.7 oz brown sugar
  • 1.9 oz unsalted butter
  • 2.8 oz plain flour
  • 1.8 oz caster sugar
  • 0.7 oz brown sugar
  • 1.9 oz unsalted butter

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. To macerate the strawberries: halve the berries, place in a bowl and sprinkle with half of the sugar. Set aside while you prepare the crumble.
  2. To make the crumble In a food processor, pulse all the ingredients together to a light crumbly texture, then press together and cut into 2-3cm cubes. Place on a small baking tray, cover and freeze for 1 hour until solid.
  3. Preheat the oven to 190°C/Gas 5. Pulse the cubes of dough in a food processor to break into small pieces of crumble. Spread evenly on a baking tray to a 5mm thickness and bake for 7 minutes until golden brown. While still warm and pliable, cut out 4 discs with the 8cm cutter. Bake these for a further 3 minutes.
  4. To prepare the berries: put the water into a large, heavy-based saucepan, add the remaining 30g sugar and leave for a few minutes, then dissolve over a medium-high heat and cook to a very pale blond caramel. Immediately add the butter3, then the strawberries, lemon juice and kirsch, if using. Heat for 30 seconds.
  5. To serve: divide the warm strawberries between individual dishes and top each serving with a crumble disc. Add a scoop of raspberry sorbet, or vanilla ice cream, or a dollop or crème fraîche if you prefer.

Recipe taken from Kitchen Secrets. Photo courtesy of Jean Cazals

Also worth your attention:

Apricot crumble recipe

Apple and blackberry crumble recipe

Spiced cranberry and apple crumble recipe

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