A traditional English pudding, apple or rhubarb crumble is the idea behind this red berry version using a pastry base, the addition of a little Kirsh is optional normally served hot with thick custard this is a summer version, served cold with cream or ice cream.
700gm of fruit
1tbsp Sugar to add to the fruit
1 Capfull of Kirsh.
Frozen red berries, add the sugar.
I added 1 apple and 1 pear, peeled cored and chopped.
To make the crumble rub the flour sugar and butter together
If using individual pie dishes cut the pastry
Line the moulds
Blind bake, the pastry will rise but can be pushed down after they are cooked, just as they start to brown there ready.
At this point I decided to add the Kirsh
Share the fruit between the pies
Then top with the crumble
Bake at 200°c
Cook till brown, I wish I’d timed it but about 20mins
Serve hot with custard
Or cold with cream or Ice cream