Crumble

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?


RECIPE: Crumble

Makes 4 piggy portions or 6 moderate


Ingredients:

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


Method:

  • 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

Variations:

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.