Fruit crumble is one of those great sweet dishes that uses up lots of just-about-to-go-off fruit, and impresses people no end. It’s also dead easy to make, and keeps well in the fridge for days (if it lasts that long).
It’s also a great way to get kids baking, because you pretty much can’t do anything wrong. And you can eat the filling and crumble without worrying about whether the ingredients are safe uncooked (in fact, it’s probably worth making a little extra crumble to eat, because it’s delicious!).
What you need
Equal parts of:
- Butter, melted
- Ground or chopped almonds (optional)
- Cinnamon (optional)
2-3 apples, cored and roughly chopped
1-2 pears (optional), cored and roughly chopped
Handful of fresh berries (optional)
Dried fruit (optional) – try: raisins, cranberries, gogi berries, roughly chopped mango, apricots
What to do
Roughly chop your fruit, and put it into a glass oven dish. Try to keep it flat, or the crumble will spill over the sides. You can peel the fruit if you’re inclined to, but it’s not necessary. If you have extra fruit… make a second crumble!
Mix the flour, sugar, almonds and cinnamon together. Add melted, though not piping hot, butter. Mix by hand (which is why the butter shouldn’t be too hot). You’re looking for a well mixed, crumbly texture, something that holds together when squished between fingers, but breaks up when rubbed between your palms. You can add a little more butter if it’s too dry, or a little more flour if it’s too wet.
Using your hands, cover the fruit with a thick layer of crumble. Bake at 200ºC for at least 15 minutes, possibly longer, until the top is browned.