Forest fruits crumble

October 2, 2015

 

A couple of weekends ago we decided to make a crumble - we had a load of plums that were going spare, and with the Autumn days getting crisper, we all really fancied a bit of comofrting warm pudding.

It went down a treat with a bit of vanilla icecream, and it served two days worth of puddings (plus a cheeky bit for lunch).

The beauty is that you can really use any fruit you like!

Today I am going for apples, nectarines and plums - but you could go for blackberries, pears or even a banana crumble. It's great for using up any leftover fruit.

 

You will need:

3 large cooking apples (peeled and chopped)

A few plums (stone removed and chopped)

3 nectarines (stones removed and chopped)

100g of unrefined brown sugar

1/2 teaspoon of cinnamon

 

For the crumble:

150g of plain flour

125g of unsalted butter

100g of porridge oats

100g of unrefined brown sugar

 

Pre-heat the oven to 190 degrees.

I used a casserole style dish but any oven proof dish will do. I put the chopped fruit into the base of the dish and sprinkled on the brown sugar and the cinnamon and gave it a stir.

 

For the crumble put the butter and flour into a bowl and rub it about in your hands sprinkling it back into the bowl to make a crumb. The kids liked helping with this, there was a lot of mess, and if you've got long nails, you'll be picking out mixture for a while!

Then add the butter and flour crumbs to the brown sugar and porridge oasts and mix them all together.

 

Pour the crumble over the top of the fruit and spread it evenly then leave to cook for around 40 minutes, or until the crumble is golden brown and the fruit is cooked through.

 

Fin was requesting 'hot crumble' most nights since, so I've just prepared one for later on tonight.

 

 

 

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Hello, I'm Sarah. Part of a family of 5 who can often be found foraging in the woods or camping at a festival. I love anything boho and am rarely without my camera.

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