The tinned boysenberries come with A LOT of liquid and not a huge amount of substance, so I decided to cook a Granny Smith apple and some dried currants in the juice to try to bulk it up a bit. It was still pretty soupy, so I added a bit of cornstarch as well. This got things to about the right consistency.
The Edmonds recipe is very generic. It calls for unspecified "stewed fruit" which then gets topped with a couple tablespoons of brown sugar and a generous quantity of buttery crumble topping. Depending on which fruit(s) you're using, you may want to adjust the amount of sugar and/or add additional seasonings. I found the default recipe slightly too sweet for the mix of fruits I had. It was still good, just not quite ideal. I've included both the basic formula as well as my specific recipe (with sweetness adjustments) here to give an idea of how it might be tweaked. Have fun experimenting with different fruits and flavours!
Fruit Crumble (Master/General Recipe)
From Edmonds Cookery Book
Ingredients
Directions
- Preheat oven to 190°C (375°F).
- Pour fruit into a baking dish and sprinkle with brown sugar.
- Combine flour and baking powder.
- Cut in butter until mixture looks like breadcrumbs with a few pea-sized lumps.
- Mix in sugar.
- Spoon topping over fruit.
- Bake at 190°C (375°F) for 30 minutes.
- Serve on its own or topped with cream, whipped cream, ice cream, and/or custard.
Variations
Apple-Boysenberry Crumble
Ingredients
- 1 tin boysenberries
- 1 Granny Smith apple, peeled and coarsely chopped
- 1/4 c. dried currants
- 1 Tbsp. brown sugar
- 1/4 tsp. ground cinnamon
- 2 tsp. cornstarch
- 3/4 c. flour
- 1 tsp. baking powder
- 100g butter
- 6 Tbsp. sugar
Directions
- Drain most of the juice from the boysenberries and add it to a small pot with the apple, currants, brown sugar, and cinnamon.
- Bring to a boil and then reduce heat and simmer, uncovered, over medium-low heat until apple has softened.
- Mix a little of the remaining juice (~2-3 tsp.) with the cornstarch to make a slurry.
- Stir the cornstarch slurry into the fruit mixture and cook until thickened.
- Carefully mix in the boysenberries and any remaining juice and cook until heated through.
- Remove from heat and set aside. Fruit mixture may be kept in the refrigerator for 3-4 days at this point.
- Once ready to proceed, preheat oven to 190°C (375°F).
- Pour fruit mixture into a baking dish.
- Prepare crumble topping as above: mixing flour and baking powder, cutting in butter, and stirring in sugar.
- Spoon topping over fruit mixture.
- Bake at 190°C (375°F) for 30 minutes.
- Serve alone or with toppings of your choice: cream, ice cream, whipped cream, custard, etc.
Fruit Crisp
Ingredients
- 2 c. stewed fruit
- 2 Tbsp. brown sugar
- 1/4 c. flour
- 1/2 c. rolled oats
- 1 tsp. baking powder
- 100g butter
- 1/2 c. sugar
Vegan Version
Ingredients
- 2 c. stewed fruit
- 2 Tbsp. turbinado/raw sugar
- 3/4 c. flour
- 1 tsp. baking powder
- 100g vegan butter, shortening, and/or coconut oil
- 1/2 c. vegan (granulated) sugar and/or turbinado/raw sugar
Other Flavour Ideas
- Peach or Blueberry-Peach (add cinnamon)
- Blackberry
- Blueberry
- Apricot
- Plum
- Strawberry
- Strawberry-Rhubarb (add vanilla)
- Apple (add cinnamon and/or nutmeg)
- Pear and ginger
1 Feel free to use any kind of flour you like here: soft or hard, white or whole wheat. I used a hard whole wheat flour, but a soft or all-purpose white flour is the more typical choice. Back
2 I always default to unsalted butter for baking. That said, I believe that Edmonds typically expects salted butter. I used unsalted and was happy with my results. I'm sure that salted would also be fine if that's what you have available though. Back
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