SHORTBREAD TOPPING RECIPES
SUMMER MEMORIES: JUMBLEBERRY CRUMBLE WITH SHORTBREAD TOPPING
This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy!
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 1 Jumbleberry Crumble, 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat the oven to gas mark 4, 350°F (180°C).
- You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
- First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
- Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.
Nutrition Facts : Calories 357.8, FatContent 15.2, SaturatedFatContent 9.4, CholesterolContent 39.2, SodiumContent 131.2, CarbohydrateContent 50.4, FiberContent 1.3, SugarContent 14.7, ProteinContent 5
FUDGE-TOPPED SHORTBREAD RECIPE: HOW TO MAKE IT
This combination of buttery shortbread and sweet chocolate is wonderful. Whenever I make it, there's nothing but crumbs left. Be sure to cut these into small squares because they're very rich. —Valarie Wheeler, DeWitt, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned, 16-20 minutes. , In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high until chips are melted, 30-60 seconds; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares.
Nutrition Facts : Calories 115 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 54mg sodium, CarbohydrateContent 13g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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