Buttery Red Currant Crumble with a Melting Scoop of Vanilla
50 min · Easy
#comfort#dessert#summer#weekend
The sound of a spoon cracking through golden, buttery crumble topping, giving way to jammy, tart red currants underneath — finished with a generous scoop of vanilla ice cream melting into every warm crumb. A late-summer dessert that turns a humble hedgerow berry into something worth savoring.
Ingredientsfor 4 portions
- 500 g Red Currants, stemmed
- 50 g Sugar
- 2 tsp Vanilla Extract
- 80 g Butter, cold, cubed
- 120 g All-Purpose Flour
- 60 g Rolled Oats
- 50 g Brown Sugar
- 1 tsp Ground Cinnamon
- 2 cup Vanilla Ice Cream
Steps
- Preheat the oven to 190°C (375°F) and lightly butter a baking dish.
- Rinse the red currants and strip them from their stems with a fork, discarding the stalks.
- Toss the currants with the sugar and vanilla extract in the prepared baking dish and spread into an even layer.
- In a bowl, rub the cold butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Stir in the rolled oats, brown sugar and cinnamon until evenly combined.
- Scatter the crumble topping evenly over the currants without pressing it down, so it stays light and craggy.
- Bake for 30-35 minutes until the topping is deep golden and the currant juices are bubbling up at the edges.
- Let the crumble rest for 5-10 minutes so the filling sets slightly, then serve warm topped with a generous scoop of vanilla ice cream.
