Classic crumble mix and four fillings recipe

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  1. Serves 6
  2. Rating

We all love a crumble – and they’re also one of the very quickest puds to make. Team the crumble topping with fruit and cook in the oven while you eat your main course, or increase the quantities and freeze the crumble mix in batches for future use.

tried and tested
Classic crumble mix and four fillings

Ingredients

  1. 100g cubed cold butter
  2. 40g caster sugar
  3. 75g demerara sugar
  4. 125g self-raising flour

Filling options

    Apple and berry

    1. 500g bag of frozen summer or forest fruits
    2. 1 large cooking apple, cored and chopped
    3. 2 tbsp caster sugar

    Classic apple Mix

    1. 600g cooking apples, chopped
    2. A few cloves
    3. A good pinch of ground cinnamon
    4. 1 tsp ground ginger
    5. 3 tbsp caster sugar

    Pear and stem ginger

    1. 500g firm but ripe pears
    2. 3-4 pieces stem ginger
    3. 2 tbsp ginger syrup from the jar
    4. 2 tbsp caster sugar

    Plum and almond

    1. 600g mixed plums, halved and stoned
    2. 3 tbsp caster sugar
    3. 1 tbsp almond essence

    Method

    1. 1. In a large bowl, rub the butter together with caster sugar, demerara sugar and self-raising flour, until like coarse breadcrumbs. Freeze or use as a topping for any of the following fruit fillings.

    Filling options

      Apple and berry

      1. Mix 500g bag of frozen summer or forest fruits with 1 large cooking apple, cored and chopped, and 2 tbsp caster sugar.

      Classic apple

      1. Mix 600g cooking apples, chopped, with a few cloves, a good pinch of ground cinnamon and 1 tsp ground ginger along with 3 tbsp caster sugar.

      Pear and stem ginger

      1. Slice 500g firm but ripe pears and mix with 3-4 pieces stem ginger from a jar. Add 2 tbsp ginger syrup from the jar and 2 tbsp caster sugar.

      Plum and almond

      1. Mix 600g mixed plums, halved and stoned, with 3 tbsp caster sugar and 1 tbsp almond essence.

      3. Bake these crumbles in a 1.2-litre ovenproof dish at 200°C/fan180°C/gas 6 for 40 minutes, until golden.

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