Blackcurrant and coffee crumble





120g (¾ cup) plain flour

80g (⅓ cup) unrefined cane sugar

100g (¾ cup) crushed walnuts

1 tbs instant coffee

80g (⅓ cup) cold salted butter, cubed


500g (5 cups) blackcurrants (fresh, frozen or tinned)

1 ½ tsp vanilla sugar

200 ml double (heavy) cream

2 tbs instant coffee


Preheat the oven to 200C. Put the flour, sugar, walnuts, coffee and butter into a bowl. Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill.

If using fresh blackcurrants, rinse and dry them. Drain tinned blackcurrants or use frozen ones as they are.

Mix the blackcurrants with the vanilla sugar in a bowl. Arrange half the sweetened blackcurrants at the bottom of 6 ramekins, then pour the cream on top. Sprinkle with coffee and finish with a second layer of blackcurrants.

Sprinkle with the crumble. Bake in the oven for about 20 minutes, until the crumbles are golden.

Ideal serving temperature: cold.

Serve with whipped cream.

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