A crumble would have to be the easiest dessert to make. It requires practically no effort, is such yummy comfort food and a really gorgeous way to use fruit. It’s the ‘little black dress’ of desserts because it goes with everything.
6 apples, or one of these suggestions (the possibilities are endless): 6 pears, 2 bunches rhubarb with 2 apples or pears
A punnet berries with 2-4 apples or pears
6-8 pieces stone fruit
½ to 1 teaspoon cinnamon – if using apples or pears
½ lemon rind
1½ cups brown sugar
¾ cup plain flour or if you’re gluten free, try using an all purpose gluten free flour mix
½ cup roughly chopped walnuts and/or pecans
100g good quality dark or white chocolate, chopped
To serve with - some ideas
Vanilla bean ice-cream
Clotted cream and/or crème fraîche
Pre heat oven to 180˚C.
If using apples or pears peel the fruit and chop into pieces. If using stone fruit, you can keep the skin on. Apples, pears or stone fruits are a good base to start with, then add either some chopped rhubarb (if using apples or pears and if in season) or any sort of berries.
For example, if strawberries are in season, I will often make an apple and strawberry crumble. If there are plenty of raspberries about, I will use raspberries. The point is, if you love peaches and blueberries or raspberries, use your base fruit as peaches and then add a punnet of raspberries or blueberries to the base fruit.
Once the fruit is chopped, place it in a baking dish with the lemon rind (if using) and/or cinnamon and mix everything together with your hands or use a spoon.
To make the topping, put the sugar, flour and butter into a bowl and mix with your hands until the mixture resembles a breadcrumb-like consistency. Add the chopped nuts and/or chopped chocolate and mix again. Spread the topping mixture over the fruit, like a blanket.
Put the crumble into the oven for about 45 minutes – 1 hour, depending on how hot your oven is. Check the crumble at the 45 minute mark. When it’s ready, it should be bubbling around the edges and the top should be a lovely golden brown.
Serve hot or warm with good quality vanilla bean ice-cream, clotted cream and/or crème fraiche.
Gluten free option