A classic winter dessert that must be in everyone's repertoire - who doesn't love the crumble crust, toasty oats, and the smell of baking fruit as it browns and warms in the oven. You could add some cinnamon or nutmeg as well for some added fragrance.
Great for using up fruit that is about to turn.
Serves 4 – 6 depending on amount of fruit.
Pictured: Apple and raspberry crumbleStewed fruit, any or a combination of - apricot, apple, rhubarb, berries, peach, pear etc
To gently cooked per apple - 1 tbsp butter and ½ tbsp sugar and some water plus a pinch of cinnamon if using
For 3 apples – double and triple as you add more fruit and make more crumble
½ cup plain flour
½ cup oats
60g butter, melted
½ cup brown sugar
A pinch of salt
Preheat oven to 180°C.
Prepare the fruit – peel, remove cores, and slice/dice - I like to dice 1cm thick pieces.
Stew the fruit in a saucepan – while the pan is warming add 1 tbsp butter and ½ tbsp sugar per apple, once starting to soften add a splash of water to help create a slight sauciness to the apples so they aren’t too dry. (Around 1 -2 tbsp water, to deglaze pan)
Mix oats, flour, and sugar together in a large bowl, pour in the melted butter and mix together til no dry flour left in bowl.
Place stewed fruit in a dish or individual dishes, cover fruit evenly with crumbly mix – should be about 2cm thick.
Bake for about 40 - 45 minutes or until golden on top and bubbling underneath.
Serve with cream and ice cream.
Pictured: Apple and raspberry fruit being prepared for a crumble