Fruit CrumbleCourse: DessertCuisine: BritishDifficulty: Easy
This tasty dessert that can be eaten at any time of year.
The great advantage here is that you can use both fresh and frozen fruits, plus if you have any fruits that are just about at there consume by date, then just throw them into a crumble.
Most fruits can be put in a fruit crumble, so be adventurous and experiment with different combinations.
1 kg Mixed Fruit (see notes)
castor sugar to taste
1 tbsp water
100 g plain flour
75 g butter straight from the fridge
100 g muscovado sugar (see notes)
- Preheat the oven to 190°C/375°F/gas 5.
- For the Filling
- Peel and core the apples, and cut into bite-size chunks.
- Place the apples into a pan with the sugar and 1 tablespoon of water. Cook over a low heat for 5/10 minutes to soften slightly. Stir occasionally to stop the apples from catching on the bottom of the pan. Once softened set aside to cool in the ovenproof dish you are going to bake the crumble in.
- For the Crumble
- Sieve the flour into a bowl and cut the butter into small cubes and add to the bowl. Rub the butter and flour in with your fingertips until it you have a crumb-like texture, then add 2/3rds of the brown sugar and mix through.
- Putting it all together
- Place the soft fruit into the dish with the apples and turn over so as to roughly mix the two.
- Cover the fruit with the crumble mixture, and sprinkle over the remaining brown sugar
- Bake for around 30 minutes, or until golden and cooked through. The fruit will be bubbling under the crumble.
- Let the crumble stand for a few minutes and serve with a Creme Anglaise or Ice cream and Enjoy.
- Top Tips
- * If you are using Apples plus any soft fruit, use the ratio 1:1. Soften the apples with a tablespoon of water in a pan over a low heat for 5/10 minutes
- ** Muscovado sugar or soft dark brown sugar