Easy Chocolate-Berry Crumble Recipe

Ingredients

Fruit filling (choose one):

• 800g frozen mixed berries
  or
• 200g strawberries (tops removed)
• 200g raspberries
• 200g blueberries
• 200g blackberries
  

Crumble topping:

• 1 pouch (500g) Chocolate Crumble Topping
  
  

Whipped cream:

• 600ml double cream
• 150g raspberries (fresh or frozen)
• 150g cherries, pitted (fresh or frozen)
• 150g granulated sugar
  
  

Method

Oven temperature
180°C / 160°C Fan / Gas 4

1. Bake the crumble

Tip the berries into a 20 × 30cm baking dish. Spread evenly.
Scatter the crumble topping until the fruit is fully covered.
Cover with foil and bake for 25 minutes.
Remove foil. Bake for 10 more minutes until the topping is crisp.

2. Make the fruit syrup

In a saucepan, combine cherries, raspberries, and sugar.
Cook on medium heat for 10 minutes, stirring often, until soft and jammy.
Strain through a fine sieve into a bowl, pressing the fruit with a spatula.
Cool slightly, then chill until cold.

3. Whip the cream

Pour cream into a mixing bowl.
Whisk to soft peaks (by hand, electric whisk, or stand mixer).
Add the cold fruit syrup. Whisk again until stiff peaks form.

Tip: Chill the whipped cream in the fridge for 1–2 hours before serving for the best texture.

4. Serve

Spoon the warm crumble into bowls.
Top with a scoop of whipped cream (an ice cream scoop works best).