Cloudberries are probably a pretty exotic ingredient for most people. They only grow in the cold of the north, and are usually even there, mostly found on hilltops and mountains. Even here in Scandinavia, they are not too common. In late summer you can get them in some stores, but since they aren’t grown but gathered in the wild, prices can get pretty hefty.
Thankfully my mother is a veteran cloudberry picker. So every year I get a package with enough cloudberries to fill a good part of my freezer. Along with blueberries, lingonberries, trout and whatever else my parents have come across on their hikes.
Should you not be so lucky, feel free to swap the cloudberries for any other type of berry. Raspberries and blackberries are maybe the most similar to cloudberries. It doesn’t even have to be berries, as crumbles are great with just about any fruit as well.
Crumbles to me are a very British thing. And until recently I haven’t made one myself. For no other good reason than that, they aren’t very common around here. However, the other day we felt like having pie, but none of us had the energy or will to make one. So we ended up making our first crumble.
Since then we have made a whole bunch. They are so easy to make, so if you are having guests over you can throw one together in a matter of minutes.
Having a few of these easy and quick dessert recipes in your repertoire is great, as they will impress and delight just as much as something that takes a lot more work. It can all be made beforehand, and then reheated quickly, leaving you more time to work on the main dish or entertaining guests.
The ice cream part of this recipe is mostly just a bonus. If you don’t have time for it, swap it out for some whipped cream mixed with the same spices. Or leave it out entirely, as the crumble is delicious on its own as well. However, this ice cream recipe is pretty easy and does not require an ice cream machine, although it helps using one.
Cloudberry Crumble with Cinnamon & Cardamom Ice Cream
- Ice cream:
- 4 egg yolks
- 4 tbsp Sugar
- Vanilla extract
- 4dl Heavy Cream
- 1 tbsp Cinnamon
- 1 tsp Cardamom
- 1.5dl Plain Flour
- 2dl Oats
- 1dl sugar
- 100g Butter
- Step 1 For the ice cream: Whisk together egg yolks, sugar and a few drops of vanilla extract in a bowl over hot water. You don’t want the water to be too hot, but just enough to dissolve the sugar. Remove from the heat when the sugar is dissolved and continue to whip until the mixture is light and frothy.
- Step 2 Whip the cream to soft peaks, and blend in the egg mixture and add cinnamon and cardamom to taste.
- Step 3 Now you can either put the ice cream mixture in a sealed container or you can put it in an ice cream machine and follow your machine’s instructions.
- Step 4 For the crumble: Heat the oven to 225°C.
- Step 5 Mix the berries and half the sugar and put in a pie tin.
- Step 6 Use your hands to mix the flour, oats, butter, the rest of the sugar and a pinch of salt in a bowl. Mix until you get crumbs.
- Step 7 Pour the crumbs evenly over the berries and cook for 30 minutes or until golden.
- Step 8 Let it cool slightly before serving so the ice cream doesn’t melt too fast.