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Fruit Crumble with Variations
Emily Davenport
6 servings
60 minutes
307
English
puddings & Desserts
This fabulous Fruit Crumble with Variations will be favourite with all the family. Choose from Original, Oaty, Ginger or Crispy Lemon crumble to go with your fruit. Served with real custard, a good crumble is a wonderful thing.
Ingredients
- 900g (2lb) cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or red or blackcurrants
- 75-110g (3-4oz) granulated sugar, depending on sharpness of fruit
- 175g (6oz) plain flour
- 75g (3oz) butter
- 50g (2oz) caster sugar
Directions
- Prepare fruit, slicing any large pieces
- Put into a 1.25 litre (2 pint) ovenproof dish in layers with granulated sugar
Cover with foil and bake at 190°C (375°F) Mark 5 for 15 minutes
- Sift flour into a bowl
- Rub butter into flour until mixture resembles fine breadcrumbs
- Stir in caster sugar
- Sprinkle crumble evenly over fruit
- Press down lightly, then smooth top with a knife
Reduce oven to 180°C (350°F) Mark 4 and bake for a further 45 minutes or until top is light brown.