Tuesday, 16 September 2008

crumble time of year...

Some foraging in hedgerows for blackberries inspired some Sunday evening crumble cooking, with the usual excited hands everywhere approach {seen above}, who says "too many cooks spoil the broth?"

Our recipe for Fruit Crumble is as follows...

1lb (450g) apples, rhubarb, gooseberries, damsons, plums, blackberries or blackcurrants
3-4 oz (75-100g) natural sugar - depending upon sharpness of fruit
6oz (175g) wholemeal flour
3oz (75g) butter
2oz (50g) caster sugar
1oz (25g) porridge oats

1. prepare fruit according to type. Put into a 1.1 litre (2 pint) overproof dish in layers with natural sugar.
2. Sift flour into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar and oats - we like oats so always tip in more than the recipe says!
3. Sprinkle crumble thickly and evenly over fruit.
4. Press down lightly with palm of hand then smooth top with knife.
5. Bake at 190oC (375oF) Mark 5 for 15 mins, REduce to 180oC (350oF) Mark 4 for a further 45 minutes or until top is lightly brown.

serve with lashings of custard or cream, yum!

2 comments:

  1. Oooh scrumptious recipe! Am making an apple & blackberry crumble for pudding tonight, have never tried wholemeal flour so will let you know what the tribe thought of it.

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  2. i am definately going to try this recipe, sounds great!

    ReplyDelete

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