For a quick wholesome (nearly) snack, a fruit crumble is always nice, I followed Jamie Oliver’s version from The Naked Chef. I also replaced half the flour with oats & used brown sugar as suggested to make it all a bit healthier. I really like the flavour the oats & brown sugar give over the refined white sugar & flour combo any day anyway. As a bonus I also got to use up some more of my Granny Smiths as well as some peaches & nectarines that were getting a bit old sitting around in the fridge. Sorry the photo is not the best but I find it hard to make crumble look exciting – its all in the taste instead.
Fruit Crumble
Crumble
225g plain flour (or sub half with oats)
115g butter
90g sugar
pinch salt
Fruit
455g fruit, washed & prepared
3 tablespoons sugar (or sub with brown sugar)
Serve with custard, ice cream, cream, mascarpone
Just stick all the crumble ingredients in a food processor & blitz until it resembles fine breadcrumbs (you can also do this by hand)
Put the fruit into a shallow ovenproof serving dish and sprinkle with the sugar. Spread the crumble mix over the prepared fruit. Give the dish a bit of a shake & bake in the oven at 200c for about 30 minutes or until the top is evenly golden.
Fruit Crumble
Crumble
225g plain flour (or sub half with oats)
115g butter
90g sugar
pinch salt
Fruit
455g fruit, washed & prepared
3 tablespoons sugar (or sub with brown sugar)
Serve with custard, ice cream, cream, mascarpone
Just stick all the crumble ingredients in a food processor & blitz until it resembles fine breadcrumbs (you can also do this by hand)
Put the fruit into a shallow ovenproof serving dish and sprinkle with the sugar. Spread the crumble mix over the prepared fruit. Give the dish a bit of a shake & bake in the oven at 200c for about 30 minutes or until the top is evenly golden.
1 comment:
Hot crumble is fantastic - i haven't done it for ages, now you've reminded me.
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