Fruit Crumble
Emily Davenport
4 servings
15 minutes
663
British
Dessert
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.
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
Find this recipe in the Retro Classics Cookbook
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.