Crumble

Use this basic crumble recipe as a topping for a simple dessert. Fruit should be prepared beforehand, either roasted in the oven with a little sugar for about 15-20 minutes to soften but still retain a crunch, or stewed with water and sugar for moist, soft and squishy fruit. Most fruits make good crumbles- bramley apples, rhubarb, raspberries, blackberries, pears- and, of course, winberries!

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Enough to serve six

200g flour (self-raising or plain will work fine- whatever you have in your cupboard)

100g softened butter

100g caster sugar (alternatives like demerara sugar or golden caster sugar can also be used)

 

1. Cut the butter into cubes and add to a large bowl.

2. Sieve in the flour and rub into the butter using just your fingertips until it resembles pale breadcrumbs.

3. Shake the bowl to make any large lumps rise to the top and rub these in to get rid of them.

4. Add in the sugar and use a clean knife to stir in through the breadcrumbs.

5. Any extra ingredients you want to add can be stirred in now. Sprinkle in teaspoons of spices like nutmeg or cinnamon to add an extra flavour, or extra textures can be added with handfuls of chopped nuts or oats.

6. Sprinkle evenly on top of your fruit, place the dish on a baking tray and cook in a preheated oven at 180°c/350°f/Gas mark 4 for about 20 minutes or until the crumble is a golden brown colour.