• Strawberries, Blueberries & Raspberries A beautiful trio of late‑summer berries. You mention that blueberries and raspberries are at their best this time of year, while strawberries are finishing their season . Frozen berries work wonderfully too. So you can really make this crumble any time of the year.

• Optional Blackberries You note that blackberries can be added if you have them — they blend beautifully with the other berries and deepen the flavour and colour of the crumble .

• White Chocolate This is the secret ingredient that makes your crumble special. Instead of adding sugar to the fruit, you scatter bits of good white chocolate over the berries. It melts into the juices, sweetening the fruit naturally and creating a lovely balance of sweet and tart flavours .

• Plain Flour The base of your crumble topping. It helps create that classic crumb texture — tender, crisp, and golden once baked.

• Butter Chilled butter is rubbed into the flour and sugar until the mixture resembles dry breadcrumbs . This is what gives the topping its buttery richness and irresistible crispness.

• Sugar A modest amount of sugar in the topping adds sweetness and helps the crumble brown beautifully. Since the fruit is sweetened with white chocolate, no extra sugar is needed in the filling itself.

1. Preheat the oven to 400*F/ 200*C/gas mark 6. (This is a regular oven, not a fan oven. If using a fan oven you will need to reduce the temperature by about 20 degrees.)
2. Butter a six cup deep casserole dish. Gently mix the berries and pour them into the dish. Scatter the white chocolate bits over top. (Don't be too hard on the berries so that you can keep them whole without breaking them up.)
3. Measure the flour and sugar into a bowl. Drop in the butter. (Make sure the butter is quite cold.)
4. Rub the butter into the dry mixture with your finger tips until the mixture resembles dry bread crumbs. Sprinkle this mixture evenly over top of the fruit. (Use the tips of your fingers in a snapping motion. The crumb topping should come out fairly fine without a lot of big lumps of butter in it.)
5. Bake for 35 to 40 minutes, until the crumble topping is golden brown and the fruit is bubbling up.
6. Serve warm with or without lashings of cream! (Or ice cream, clotted cream, pouring cream or even warm custard.)

Refried Beans

The base of the sauce is a tin of refried beans, which gives the dish its creamy, hearty texture. They blend beautifully with the salsa and chilies to create a smooth dipping sauce for the tortillas.

Green Chilies (Fresh or Tinned)

The original recipe calls for tinned chopped green chilies, but since they’re hard to find in the UK, you roast fresh green jalapeños instead — a delicious substitute that adds bright, fresh heat. Roasting them until blistered, steaming, peeling, and chopping gives a deeper flavour. Remove the seeds if you prefer less heat.

Salsa

Any thick and chunky salsa works well here — mild, medium, or hot depending on your preference. It adds acidity, moisture, and Tex‑Mex flavour to the bean mixture.

Cheese Blend

A 4‑cheese blend gives the best melt and flavour. You sprinkle some inside each tortilla and more on top before baking, creating that gorgeous gooey finish.

Flour or Corn Tortillas

The recipe uses 6‑inch flour tortillas, but corn tortillas work beautifully too — you’ve tested both with great results. They’re dipped in the bean sauce, folded into triangles, and baked until soft and cheesy.

Optional Toppings

Sour cream, salsa, chopped onions, olives, coriander, and extra cheese all add freshness and texture. Readers also loved mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives as vibrant, flavourful go‑withs.

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside. (It's important that your dish is large enough to hold everything comfortably and keeping it buttered will help to prevent anything from sticking.)
2. Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin. (There is no substitute for this really. You could mash everything really well with a potato masher, but you really want a smooth mixture. An immersion stick blender will also work well.)
3. Take your tortillas one at a time and dip into the bean sauce to coat. (I leave it flat in the dish to do the following)
4. Sprinkle 2 TBS of the cheese blend over half of the tortilla and fold over to a half moon, fold in half and then in half again. You should have a triangular shape. (Not that hard to do. You're just folding it into quarters.)
5. Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
6. Bake for 12 to 15 minutes. Serve hot with your favourite toppings! (Delicious doesn't begin to cover it!)

🌶 Choose Your Chilies Wisely

🫘 Blitz Until Smooth

Blending the beans, salsa, and chilies until silky makes dipping the tortillas much easier and ensures even flavour throughout the bake .

🌯 Dip Both Sides of the Tortilla

Press one side into the sauce, flip, and press the other side. Not all of it sticks — and that’s perfectly fine because you spoon extra sauce over the top before baking .

🧀 Don’t Skimp on Cheese

Sprinkle cheese inside each tortilla and on top. This helps them hold their shape and gives that gorgeous melty finish .

🔥 Quick Bake, Big Payoff

These bake in just 12–15 minutes, making them a brilliant fast meal for busy days .

🥣 Use Any Tortillas You Have

Corn or wheat tortillas both work beautifully — use whatever’s in your pantry .

🍅 Add Fresh Toppings for Contrast

Sour cream, salsa, chopped onions, olives, coriander — all add brightness and texture. One reader loved theirs with mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives .

👫 Easy to Scale Down

The recipe halves perfectly for two people, making it ideal for small households or cozy suppers for two Tex‑Mex lovers .

⏱ On the Table Fast

You can have this dish ready in about half an hour — a great option when you want comfort without fuss.