Crumble

A classic winter dessert that has to be in everyone's repertoire - who doesn't love the crumble crust and the smell of the fruit as it browns and warms in the oven. Great for using up fruit that is about to turn. I like adding some cinnamon or nutmeg as well for some added fragrance.

"Can be used with all sorts of stewed fruits"– Mardie Gray.

Pictured: Apple and Raspberry Crumble

Stewed fruit –Apricot, Apple and Rhubarb/Berries, Peach, Pear slowly cooked in water or butter and sugar
3 oz/90g self-raising flour
1 oz/30g oats
2 oz/60g butter, softened
2 tbsp coconut
3 tbsp brown sugar

Preheat oven to 180°C.

With your hands, rub together butter and flour.
Add oats coconut and sugar.
Mix until combined evenly and resembles a crumbly mixture .

Place fruit in a dish or individual dishes, cover fruit evenly with crumbly mix – should be about 1- 2cm thick.

Bake for about 30 - 45 minutes or until golden on top and bubbling underneath.

Serve with cream and ice cream.

Serves 4 – 6 depending on amount of fruit