There are so many things that can receive the ‘crumble’ treatment!
My personal favourite is Rhubarb; my friend Anne can’t go past Apple Crumble, while Mr Saturday Night doesn’t care what the fruit is, as long as there’s orange zest in the crumble mixture.. Everyone’s got their own thoughts on this topic, but we all agree that the quality of the crumble topping is of vital importance..
- 175g/6oz Plain Flour
- 125g/4oz unsalted butter
- 75g/3oz Demerara sugar
- 50g/2oz Rolled Oats
- A teaspoon of Ground Cinnamon
- and just to keep himself happy, although I know that’s not your job 😉 – the finely-grated zest of an orange!
In a food processor:
- Put the flour, butter and cinnamon into the bowl of the food processor
- Blitz in pulses, until the mixture resembles bread crumbs.
- Turn this into a bowl, then stir in the sugar, zest and Oats
- Grate the butter into the flour, then rub it in using the tips of your fingers, until it resembles breadcrumbs HINT: If you’re doing this by hand, may I suggest that you ‘dunk’ the block of butter into the flour a couple of times as you grate it in ; use cold butter, straight from the fridge – It makes it so much easier
- Add the cinnamon, sugar etc. as before then:
- Sprinkle liberally over your chosen fruit (I think it’s best to gently cook the fruit first – see NOTES)
- Place your container on a baking tray
- Cook at 180 fan, until the fruit is bubbling, and the topping a nicely browned and crunchy – usually for me, about 40 minutes.
- Remove from the oven and allow to rest for 5 minutes
- Serve with softly whipped cream, custard or ice cream.
NOTES: Here’s my list of fillings to start you off.. I always think it’s well worth gently cooking the fruit before you add the Crumble topping, which makes this a great recipe for making ahead of time. Don’t add the Crumble topping until you’re about to cook this.
- Rhubarb, with a little ginger added
- Apple and Raspberry
- Blackberry and Apple
- Apple and Cinnamon (or Clove)
- Plum and Apple
- My full recipe for Raspberry and Apple Crumble is available here http://eatingforireland.com/recipe/apple-and-raspberry-crumble/
- Apple with Quince – Last year I gently stewed the fruit during the summer and froze it, waiting to be topped with the Crumble mixture before its moment of glory as our Christmas Eve dessert!