I love a crumble as I love any fruit based dessert beyond what should be humanly reasonable. Apple with sultanas and a hint of cinnamon, apple with raspberries, peach, apple and rhubarb and so on it goes. And then topped with crunchy oaty goodness. YUM.
Apple crumble
- 6-8 apples, peeled, cored and cut into wedges
- handful of sultanas (or berries of your choosing)
Crumble topping
- 100g butter
- 1 cup plain flour
- 1/2 cup brown sugar
- 3 tblsp rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Preheat oven to 180C
- Place apples and sultanas in a baking dish
- Pour over some water until about half the apples are covered
- Mix the butter through the dry ingredients with your fingers until all incorporated
- Using your hands strew the crumble mix over the apples, clumping some of the mix more that the rest
- Cook for 30mins or until the filling is bubbling around the sides, the apples are soft and the crumble topping nice and golden.
Peach Crumble – the fancy one
A great change to the infinite apple variations is one using stone fruits. I have made this fancy pants Stephanie Alexander recipe as well as one using tinned peaches, both were delicious.
- 8 ripe freestone peaches (or nectarines apparently)
- 30g butter
- 1/3 cup caster sugar
- 2 tblsp water
- Score the peaches around the natural seam of the fruit, and place in boiling water for a minute or two until the skin comes away easily. (you don’t need to skin nectarines if using them)
- Slice peaches into thick wedges
- Combine peaches, butter, sugar and water in a saucepan
- Cook for about 10 minutes, stir once or twice
- Pour into a greased 1 litre baking dish
- Top with crumble mixture above (add some dried ginger)
- Bake 20-25mins until topping is golden brown and the fruit is bubbling.
Peach Crumble – the cheats version
- 1x825g tin of peaches or apricots
- 2 tsp cornflour
- Put the tinned fruit in 1 litre baking dish
- Mix cornflour with 1/2 cup juice
- Pour over fruit
- Top with crumble mix above
- Bake 15-20 minutes until gold and bubbly.