Blueberry, Sloe Gin and Almond Crumble


  • about 350 g (12 oz) blueberries
  • 100 mls (4 oz) sloe gin
  • 100 g (4 oz) plain flour
  • 75 g (3 oz) butter
  • 50 g (2 oz) ground almonds
  • 75 g (3 oz) light muscovado sugar
  • 40 g ( oz) flaked or chopped almonds


Simmer the blueberries in the sloe gin for a few minutes. Sweeten if necessary, but the sloe gin should be sweet enough. Spoon the fruit into individual ramekins. Rub the butter and flour together, stir in the ground almonds and sugar, keeping the mixture loose.

Spoon the crumble over the fruit, and scatter the almonds on top. Bake at 200°C/400°F/gas mark 6 for 15 minutes. Serve hot or warm, with a custard or creme anglaise and a little more sloe gin. If you do not make your own, the Plymouth Gin company has started making a very good sloe gin, as well as a companion damson gin.