According to my husband, no matter how full I am after a meal I always have room for crumble. In fact I have a crumble fuel reserve tank. And although I believe crumble shouldn’t just be reserved for Autumn and Winter, the seasonal harvest available does make crumble even more appealing, especially adding autumnal spices like cinnamon, ginger or cloves. The smell of Autumn will dance around your kitchen.
What’s more crumble is the number one pudding recipe, which children should be able to make. Mixing the crumble topping with their little fingers is great fun and allows them to get right into the mix in the kitchen, as does cutting up the fruit.
2. Remove the stones and quarter 8 plums, add them to an oven proof dish and add 180g. of blackberries. Top the fruit with 2tsp. of cinnamon.
3. To make the crumble mixture put 125g. of cold butter into a mixing bowl cut into cubes, along with 1/2 cup of soft brown sugar, 1 & 1/2 cups of plain flour and 1 cup of porridge oats. Using your fingers mix the ingredients into a fine crumble mixture and then add 1/2 cup of flaked almonds.
4. Add the crumble mixture to the top of the fruit mixture and bake in the oven at 180C for 30 minutes – 40 minutes, until the topping is golden and bubbling.