Everyone loves a fruit crumble and it is one of the quickest, easiest puddings to put together using more or less any fruit you have. The classic 8/4 oz mix of flour and butter can turn out soggy even if you add oats or nuts but soggy is good. Chefs on tele always cook the crumble topping separately from the fruit and I used to think this was an unnecessary faff and also means losing that soaked sogginess.
But if you don't want to cook one large dishful, in our case for just two people, and if crunchiness is also a good option, this simple oaty mixture lasts in the fridge and can be used to top small dishes of fruit, cooked or raw, so you have individual puddings of deliciousness. The vote for crumble or crunch is still being counted.
But if you don't want to cook one large dishful, in our case for just two people, and if crunchiness is also a good option, this simple oaty mixture lasts in the fridge and can be used to top small dishes of fruit, cooked or raw, so you have individual puddings of deliciousness. The vote for crumble or crunch is still being counted.
Crunch Crumble
110g pl flour
110g butter
110g dark brown sugar
Pinch salt
110 oats
Rub the butter into the flour with your fingers or a processor. Mix in the other ingredients. Spread the mixture out on a shallow oven tray and bake at No 6/200 for 15-20 mins until it looks crispy. Leave to cool and then break it up with your fingers or a wooden spoon into small clusters.
Store in a lidded box in the fridge for up to a fortnight or freeze. Then use spoonfuls as a topping for rhubarb, plums, apples, anything you like, in small ovenproof dishes. They take about 15 mins in a medium oven if your fruit is precooked but a little longer if it is raw. Eat with a plate under your dish and cream, yoghurt or icecream lavishly spooned on top.
110g pl flour
110g butter
110g dark brown sugar
Pinch salt
110 oats
Rub the butter into the flour with your fingers or a processor. Mix in the other ingredients. Spread the mixture out on a shallow oven tray and bake at No 6/200 for 15-20 mins until it looks crispy. Leave to cool and then break it up with your fingers or a wooden spoon into small clusters.
Store in a lidded box in the fridge for up to a fortnight or freeze. Then use spoonfuls as a topping for rhubarb, plums, apples, anything you like, in small ovenproof dishes. They take about 15 mins in a medium oven if your fruit is precooked but a little longer if it is raw. Eat with a plate under your dish and cream, yoghurt or icecream lavishly spooned on top.
Comments