Recipes
Each month our Recipe Developer Ruby will be showing you how to use the pouches at home, with recipes either incorporating shortbread, chocolate or our superfood granola toppings paired with seasonal fruit.
Whether you’re an avid baker or simply want Humble Crumble at home, these recipes are designed to be simple, sustainable and fun. Find the first chocolate crumble recipe below!
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Whether you’re an avid baker or simply want Humble Crumble at home, these recipes are designed to be simple, sustainable and fun. Find the first chocolate crumble recipe below!
Berry-Chocolate Crumble with Raspberry & Cherry Whipped Cream
Berry-Chocolate Crumble with Raspberry & Cherry Whipped Cream
Oven temperature
180°C / 160°C Fan / Gas 4
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
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.
Humble 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).
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Oven temperature
180°C / 160°C Fan / Gas 4
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
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.
Humble 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).