Is there anyone who doesn’t love crumble? Apple, plum, blueberry, blackberry, strawberry, grape (yes, I said grape) and, of course, the legendary rhubarb, crumble is a delight and a comfort as well of a useful tool to get fruit fruit into people where it wouldn’t be their first choice.
This crumble comes out well balanced in the stodgy v crunchy equation and also doubles up as a fantastic base for cheesecake.
The last question: Cream, custard or ice cream?
Makes 4 piggy portions or 6 moderate
150g Spelt Flour
100g Oats or chopped pecan nuts (or both if you want to bulk your crumble up)
100g Demerara Sugar
100g Unsalted butter
1/2 teaspoon ground spice
- Weigh all the ingredients into a bowl
- Cut the butter into cubes about 1/2 inch or so
- Rub together
- Chill for 20 mins or until required
- Preheat oven to 200c
- Pile on top of the fruit of your choice
- Bake for 30 minutes or until golden on top and bubbly around the edges
I use spelt but if you don’t have it, use what you have. A mix of white & wholemeal will work and substituting some rye also gives a nice effect.
Pecans are a favourite in my family but slivered almonds or any chopped nuts are also a good fit.
I haven’t specified the spice because I tend to change it depending on what fruit I’m using: cinnamon, allspice, ginger, cardamom or good old mixed if you’re not sure.