Ingredients
- /4 cup / 3 oz / 85 g spelt flour or whole wheat pastry flour
- 2 tablespoons poppy seeds 1/2 cup / 1.5 oz / 45 g rolled
- oats
- 1/2 cup / 2.5 oz / 70 g natural
- cane sugar
- 1/2 teaspoon fine-grain sea
- salt
- 1/3 cup / 2.5 oz / 70 g
- unsalted butter, melted
- 1 tablespoon all-natural cornstarch
- 1/3 cup / 1.5 oz / 45 g natural cane sugar or muscovado sugar
- 11/2 cups / 6 oz / 170 g raspberries
- 11/2 cups / 6 oz / 170 g strawberries, hulled and quartered
- 11/2 cups / 6 oz / 170 g sweet cherries, pitted
- 1/4 cup / 1 oz / 30 g dried currants
- 1/4 cup / 60 ml Beaujolais wine
Preparation
Step 1
Preheat the oven to 375°F / 190°C with a rack in the middle of the oven. Butter an 8-inch / 20cm square baking dish.
To make the crumble, mix together the flour, poppy seeds, oats, sugar, and salt in a bowl. Use a fork to stir
in the melted butter. Divide the mixture into three portions and use your hands to form three patties. Place the patties in the bowl and freeze for at least 10 minutes, or until you’re ready to bake.
Make the filling by whisking together the cornstarch and sugar in a large bowl. Add the raspberries, strawberries, cherries, and currants and toss until evenly coated. Wait 3 minutes, add the Beaujolais, and toss again.
Transfer the filling to the prepared baking dish. Remove the topping from the freezer and crumble it over the filling, making sure you have both big and small pieces.
Bake for 35 to 40 minutes, until the topping is deeply golden and the fruit juices are vigorously bubbling. Let cool a little before serving, 20 to 30 minutes.
serves 8 to 10