Advertisement

Bake these zingy lime and blueberry crumble creams, or try our classic apple crumble.

Ingredients

crumble

  • 6 shortbread fingers
  • 50g golden caster sugar
  • 25g butter
  • 225g pack blueberries
  • 3 tbsp golden caster sugar
  • 300ml double cream
  • 100ml condensed milk, from a squeezy bottle is easiest
  • 3 limes, zested and juiced (about 100ml juice) 

Method

  • STEP 1

    For the crumble, put the biscuits into a food bag and bash to pea-size crumbs using a rolling pin. Gently heat the golden caster sugar in a non-stick pan until it starts to melt in patches. Swirl a few times till you have an even, amber caramel. Take off the heat. Stir in the butter – it will bubble – then stir in the crumbs, working quickly to get them all coated. Spread out over an oiled plate and leave to cool and harden.

  • STEP 2

    Put the berries, golden caster sugar and 1 tbsp water into a pan, cover and simmer for 3-5 minutes until some berries have popped and they are surrounded with dark juice. Cool completely.

  • STEP 3

    Mix the cream, condensed milk, lime zest and juice in a large bowl – the mix will thicken straightaway.

  • STEP 4

    To serve, layer up the berries, lime cream and crunchy biscuit in 6 small glasses or cups to serve.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement