Fruit Crumble

A hot fruit dessert that can be prepared moments.

Recipe for Fruit Crumble, contributed by Janey Macleod

When I'm stuck for a dessert, I know that a crumble is a safe bet - especially when I've got hungry kids to feed. Although by no means a low-fat dish, it is very satisfying, and the fruit is a good source of Vitamin C.

Make the topping according to the recipe below. Then prepare the fruit, put it in an oven-proof dish (add sugar to taste), press the topping down on top of it, and bake at 350F (180C) for 30 minutes or until the top is golden brown.

The great thing about this recipe is its versatility. You can use just about any fruit you like: apples, apricots, cranberries, blackberries, rhubarb, plums - or, if you are really short of time, just open a can of fruit salad (drain off the syrup). Feel free to experiment. You can combine different fruits, or add raisins, dates or anything else that you think might go well.

If you use about four portions of fruit and the quantities indicated here for the topping, you will get six to eight good portions of crumble.

• 2 cups (10 oz, 300 g) wholewheat (wholemeal) flour
• ½ cup (4 oz, 110 g) butter or dairy-free margarine
• 3/4 cup (3½ oz, 100 g) soft brown sugar
• Approx. 1 tbsp. of sesame or sunflower seeds, if available

Rub the flour and butter together until the mixture resembles fine breadcrumbs. Then mix in the sugar and seeds.

Recipe for Fruit Crumble (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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