“Berry Crumble reminds me of when I was growing up in Yorkshire. We used to enjoy it piping hot straight out of the oven with lashings of fresh cream dobbed on the top. I love to enjoy this at Easter time as it is a comfort food reminiscient of family. “
– Chris Murphy, Director



  • 140g Butter, cubed, plus extra for greasing
  • 150g Flour
  • 100g Caster sugar
  • pinch Salt
  • 250ml Creme fraiche or cream

Ingredients Filling

  • 200g Strawberries
  • 300g Cherries, stoned
  • 10g Red currants
  • 150g Raspberries
  • 100g Blackberries
  • 2 tbsp Honey, runny
  • 1 tbsp Lemon Juice


  1. Preheat oven to 200C
  2. Grease and oven proof baking dish

Instructions Crumble

  1. In a large bowl, mix flour with sugar and salt
  2. Add the butter, rubbing it in with fingertips until the mixture resembles breadcrumbs

Instructions Filling

  1. Cut the larger strawberries in half
  2. Gently mix all of the fruit together in a bowl
  3. Spread the fruit mixture over the bottom of the baking dish
  4. Mix the honey and lemon juice and pour over the fruit mixture, then spread the crumble evenly over the top
  5. Bake for 25 minutes or until golden brown and bubbling hot.
  6. Serve hot or warm, in the dish in which it was cooked, with the creme fraiche or cream served separately

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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