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The fact that fruit crumble has appeared on almost every Food For Thought menu since 1974 testifies to the enduring popularity of this simple but comforting dessert, writes Vanessa Garrett. Ring your own changes to the recipe below by using different seasonal combinations of fruit, nuts and sweet spices, for example: pear and toasted hazelnut; rhubarb and ginger; apple and blackberry; apricot and almond; sherried fig and appleĀ
Serves 4
Recipe supplied by Les Routiers – from The Wig and Pen, Norfolk.
Ingredients
450g/1lb Bramley apples, cored and cut into good bite-sized chunks
350g/12oz Victoria plums, stoned and cut into quarters
juice of 1 orange
1/2 tsp cinnamon
50g/2oz demerara sugar
For the topping
50g/2oz butter or sunflower margarine
50g/2oz demerara sugar
50g/2oz medium rolled oats
50g/2oz large rolled oats
25g/2oz plain flour
25g/2oz ground almonds
3 dsp water, if more textured less crumbly topping is preferred, optional
Method
Preheat oven to 200C (Gas mark 6).
Wash and prepare the fruit.
Place in greased ovenproof dish with the orange juice, cinnamon and sugar.
Cover with foil and bake for around 20 minutes, or until just soft.
Place all topping ingredients (excluding the water) in a mixing bowl.
Rub the fat into the flour/oats as you would for pastry until good crumbly texture achieved. (You can now add water to stiffen mix if you wish).
Layer on top of the fruit.
A little more sugar may sprinkled on top for the sweet-toothed if desired.
Bake for 20 minutes more until golden brown.
Serve hot or cold with whipped cream, custard or Greek yogurt.
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