317669-1-eng-GB_3926

Classic crumble mix and four fillings

  • Each crumble serves 4 people
  • Hands-on time 20 mins, oven time 40 mins
  • Easy
Once you know how to make the easy crumble mix you can try any one of the four different fillings, including apple and berry, classic apple, pear and stem ginger and plum and almond. Perfect crumbles for all year round.

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INGREDIENTS

For the crumble

  • 100g cubed cold butter
  • 40g caster sugar
  • 75g demerara sugar
  • 125g self-raising flour

For the apple and berry filling

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

For the classic apple filling

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

For the pear and stem ginger filling

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

For the plum and almond filling

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

METHOD

  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.
  2. For the apple and berry filling: mix the bag of frozen summer or forest fruits with the apple and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
  3. For the classic apple filling: mix the cooking apples with the cloves, cinnamon, ginger and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
  4. For the pear and stem ginger filling: mix the pears with the stem ginger, the syrup and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
  5. For the plum and almond filling: mix the mixed plums with the caster sugar and almond essence in a 1.2-litre ovenproof dish and top with the crumble mix.
  6. Bake the crumbles at 200°C/fan180°C/gas 6 for 40 minutes, until golden.

From November 2008

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