Autumn signals the start of crumble season. It is without doubt my favourite pudding. Despite how stuffed I might be after dinner, I can always find room for crumble. There’s just something so comforting and warming about this British classic.
What’s more you don’t have to make it for the masses. My idea for crumble in a cup is the perfect mid-week treat, ideal for one or two to enjoy while curled up on the sofa. It’s also a great way to use up any fruit in your fruit bowl, which may be verging past its best.
Apples and figs combined with cinnamon provide a great flavour combination for this time of year and served with yoghurt is a winning pudding idea. Although you may wish you had made more once you get to the bottom of the cup!
2 apples. Cored & peeled and chopped into chunks
3 fresh figs. Remove the stocks and cut into the quarters
1 tsp. of cinnamon
1 tsp. of rich dark brown soft sugar
50g of plain flour
25g of unsalted butter cut into cubes
2 tsp. of caster sugar
2 tsp. of porridge oats
The Baking Bit…
1. Pre heat the oven to 170C. Scatter the chopped apples and figs onto a baking tray and cover with the brown sugar and the cinnamon. Bake in the oven for 15 minutes.
2. While the fruit is in the oven now is the time to make the crumble. Add the flour and the butter into a bowl. Using your fingers rub the flour and the cubes of butter together until you have created a crumbly mixture. Next stir in the caster sugar and the porridge oats. The oats provide a little extra bulk.
3. Remove the fruit from the oven and divide the mixture between two cups. Finally divide the crumble mixture between the two cups over the top of the fruit. Place the cups onto a baking tray and bake for a further 20 minutes.
4. Serve with yoghurt or if you’re feeling very naughty, with ice cream.