Seasonal red fruit crumble with five spice cream and mint

Dessert, serves 2

Refreshing sweetness with a hint of sour, balanced by Lowlander 0.3% Organic Blonde Ale.
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  • 250 gr raspberries (keep a few to garnish)
  • 250 gr strawberries, hulled and halved (keep a few to garnish)
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 50 gr all-purpose flour
  • 30 gr cold butter
  • 30 gr caster sugar
  • Pinch of salt
  • 50 gr mixed unsalted nuts, chopped
  • 50 ml whipped cream
  • 75 ml crème fraîche
  • 75 gr mascarpone
  • ½ tablespoon sugar
  • 1 tsp five spice powder
  • Fresh mint to garnish

This is how you make it:

  1. Preheat the oven to 180 degrees.
  2. Place the strawberries and raspberries for the filling in a saucepan along with the sugar and lemon juice.
  3. Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar has dissolved.
  4. Spoon into a bowl and set aside to cool.
  5. For the crumble, whisk flour, sugar, chopped nuts and a pinch of salt together in a large bowl.
  6. Cut the butter into a few large pieces and toss in the dry ingredients.
  7. Using your fingers, work the butter into the dry ingredients until rough crumbs are formed.
  8. Line a baking tray with baking paper and divide the crumble over it.
  9. Bake for about 15 minutes until golden-brown and then leave to cool.
  10. Whisk whipped cream, crème fraiche, mascarpone, sugar and five spice in a mixing bowl, the mixture should be like yoghurt.
  11. Layer compote, crumble and cream into separate serving bowls. Make sure to finish with a layer of crumble and garnish with the rest of the fruit and some fresh mint leaves.

Serve with Lowlander 0.3% Organic Blonde Ale.

Note: adjust the recipe to any season by picking seasonal fruits. Test and taste how much sugar to add to the compote as this will differ per fruit.