When Only an Easy Fruit Crumble Will Do…

apple crumble

As much as I hate to admit it, we’re winging our way towards September and towards autumn (sorry!) however that does mean an abundance of yummy apples, plums and pears ripening on the tree and blackberries in the hedgerows to make homemade fruit crumble with.

My childhood Sundays were defined by a fruit crumble being made every week and served after our family Sunday lunch, and I still love taking a pyrex dish out of the cupboard to do the same in my own home. The texture of the soft fruit and the slight crunch to the crumble topping, it’s the perfect English dessert.

As iconic as this is for me, I decided to make individual pots in ramekins to demo this delicious pudding so a) they were portioned up ready to use and b) to avoid the age old argument “that piece is bigger than mine.”

If your tummy is rumbling and you want to make your own (you’ll be amazed how easy it is!), here’s how:

Ingredients (for 1 crumble or 6-8 ramekins of mini crumbles)

  • 400g fruit (apples, plums, pears work well – how about adding in some raspberries or blackberries?)
  • 100g sugar
  • 100g plain flour
  • 50g butter
  1. Chop your fruit into small pieces (no larger than twice the size of your thumb nail) and place in an ovenproof dish with 50g of sugar
  2. Cook on high in the microwave for around 4 minutes to soften the fruit (if you are making mini crumbles, now is the time to three quarter fill your ramekins with your cooked fruit, otherwise if you’re making a larger crumble, leave your cooked fruit right where it is)
  3. In another bowl add the flour, butter and the remainder of the sugar and mix by rubbing the ingredients through your fingertips until it resembles fine breadcrumbs
  4. Place your crumble topping on top of your fruit, pressing down very gently
  5. Sprinkle on a little sugar
  6. Cook for 20-30 minutes on Gas Mark 6/200 degrees Celsius

Top Tip: if you’re using apples or pears, I’d recommend peeling them first as the skins are a little hard. You don’t need to peel anything with a thin skin, like plums

The possibilities for fillings are endless – the one in the picture is plain apple but there are so many delicious fruits (and combinations) you could choose from. How about apple and cinnamon, peach and raspberry, blackberry and pear?

You could also bypass the fruit softening by using tinned fruit (drained) – although technically cheating, this makes the lowly fruit crumble the perfect store cupboard pudding (that will stick to your sides nicely! ) as we edge towards winter (this works especially well if you want to make the peach and raspberry option!)

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