Recipe Details


Crumble

Serves: 4

Another from The Guardian's 'How to cook the perfect..." series. I made an apple and blackberry one here.

Pre-heat the oven to 200C. Combine the flour, ground almonds (if using), and butter in a food processor or large bowl, and pulse briefly, or rub with your fingertips, until the mixture resembles very coarse breadcrumbs with a few larger lumps. Add the sugars and stir through.

Sprinkle with a little cold water and rake through with a fork until you have a lumpy, crumbly mixture. Put this in the freezer for 10 minutes, or if making ahead, in the fridge until you're ready to bake.

Prepare fruit by stoning or coring as necessary and cut into chunks - cooking apples should be softened in a pan with a tablespoon of water and a little sugar first. Put your prepared fruit in a lightly greased, shallow baking dish, and sprinkle with sugar - taste it first to see how much you think it needs. You can also add any spices at this point (1/2 tsp ground cinnamon or ginger, for example, for apples or plums).

Arrange the crumble over the top of the fruit - don't press it down - and sprinkle with oats or nuts if using. Bake for about half an hour, until golden and bubbling, and serve slightly cooled.