Fruit Crumble
A fantastic “go to” pudding. Make a large batch of crumble mix and freeze it. Scatter over your choice of fruit (frozen or fresh) and you have a wholesome pudding – delicious with custard. This crumble is easy, deliciously crunchy and inexpensive.
Serves 6 people
Ingredients
You will need an ovenproof dish – mine measures 23cm x 15cm x 6cm deep (9” x 6” x 2”inches)
For the crumble
170g Plain or Self raising flour
90g Butter (at room temperature)
½ tsp ground nutmeg (or use cinnamon or mixed spice) – optional
40g Demerera sugar
40g Porridge Oats
2 tbsp whole milk
Apple and blackberry
300g Cooking apples (trimmed weight) – peeled, cored and cut into slices
100g Blackberries (I used frozen)
2-3 dsp caster sugar
Gooseberry and Elderflower
300g Gooseberries
2-3 tbsp elderflower cordial
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Preparation
In a roomy mixing bowl place the flour, nutmeg and butter then rub in by hand until the mixture resembles breadcrumbs. Stir through the oats and sugar then spoon over the milk. Use a knife to stir the mixture around and you will see lumps will form as the mixture starts to stick together because of the addition of the milk. Pop the bowl into the fridge until you prepare the fruit.
Preheat the oven to 180 degrees c (fan)
Peel, core and slice the apples into the dish, scatter the blackberries around amongst the apple then sprinkle over the sugar. You may want to add a little cinnamon or nutmeg if you really love it.
If you make a gooseberry crumble top and tail the gooseberries (remove the tiny stalk and faded flower from the base) – leave the fruits whole and drizzle over the elderflower cordial.
Take the crumble mix from the fridge and use a large spoon to carefully cover the fruit. Don’t be tempted to push the crumble down over the fruit.
Transfer to the oven and bake for 25-30 minutes until the crumble is dark golden in colour.
Serve with custard, cream or ice cream.
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