Is there anything more quintessentially British than a crumble in winter? I don’t think so. Whatever the fruit involved a crumble after the Sunday roast is a must as soon as the leaves turn orange. Oh who am I kidding, anytime of year will do for me!
The other weekend Fi and I happened to return to the parents house on a day that they were having a dinner party, so of course we were able to give them a hand with some of the cooking. It was so much fun as when we lived at home we used to cook together all the time, but now it only really happens at Christmas.
Anyway, today I’m going to share the crumbles that Mum and I made. We ended up making rhubarb crumbles and apple crumbles – both in individual ramekins.
For the filling:
Apples and rhubarb chopped into chunks – 250g of each
100g caster sugar
For the topping:
140g self-raising flour
50g light brown sugar
Put the fruit into two separate saucepans and add half of the sugar to each pan. Simmer these gently over a low heat for about 10 minutes. The fruit needs to be soft but still look like the fruit.
While that’s happening rub together the fat and flour in a bowl – this is my favourite bit, it’s a bit messy but I find it oddly relaxing!
Add the brown sugar to the crumble topping and mix together.
Once your fruit is ready spoon into your dishes.
Top with the crumble mixture – I like to have two thirds fruit, one third crumble, but it’s entirey up to you.
Now bake in the oven on 200C until golden brown – it’s about 25-30 minutes.
Serve with cold custard – it’s the only way!