A comforting fruit crumble recipe from Retro Classics cookbook. For most of us, crumble is a favourite pudding from our childhood, yet did you know it first appeared in a Ministry of Food leaflet published during the Second World War? It's rarely seen without a partner: custard, cream or ice cream - or in some families, all three! Use fruit such as cooking apples, rhubarb, gooseberries, plums, damsons, blackberries or blueberries - or a mixture. For more delicious seasonal recipes - the 2025 Dairy Diary is available to buy now!
Ingredients
Fruit such as cooking apples, rhubarb,gooseberries, plums, damsons, blackberries or blueberries 900g (2lb), washed or peeled and sliced, as appropriate
Caster sugar 75-110g (3-4oz), depending on the sharpness of the fruit
Plain flour 150g (5oz)
Butter 110g (4oz), cubed
Rolled oats 50g (2oz)
Brown sugar 110g (4oz)
Custard, cream or vanilla ice cream to serve
Directions
Preheat the oven to 180°C/160°fan/Gas 4.
Put the fruit in a saucepan with the caster sugar. Cook gently for about 5 minutes or until softened. Spoon into a 1.2 litre (2 pint) baking dish.
Put the flour in a bowl then rub in the butter until the mixture resembles breadcrumbs. Stir in the oats and brown sugar.
Sprinkle the mixture evenly over the fruit. Put the dish on a baking tray and bake for about 45 minutes until the top is light brown.
Leave to cool for a few minutes before serving with custard, cream or ice cream.