Crumbles have always been one of my favourite desserts, especially when they’re smothered in Ambrosia custard or vanilla ice-cream. The go-to is always an apple crumble for me, but on this occasion I decided to step it up and throw in a few extra ingredients (any excuse to squeeze in more of your five a day right?!).
When I made this back in May, we were coming to the end of Rhubarb season, so I was able to get my hands on this at the time. If you can’t get your mits on this once the season is over, fear not, it will taste just as good without it! But, next year, give it a go with the rhubarb, trust me!
With the crumble topping, there are so many methods out there, but I find getting my hands stuck in there is the best way forward as you can really work the butter into the flour and get a feel for the texture. If you feel you need more butter go for it. It takes a bit of time, but it will be so worth it and, subbing Plain Flour for GF Plain Flour works just fine!
This is a great dish for dinner parties, as you can prep everything in advance and then stick it in the oven when you eat your starters/mains and just let it get lovely and golden ready for you and your guests to devour.
Mixed Fruit Crumble
My favourite British dessert and a winner every time! Mixed fruit crumble, spiced with cinnamon with a perfect homemade crumble topping.
8
servings30
minutes45
minutes1
hour15
minutesIngredients
- Filling
3 Granny Smith Apples, peeled, cored & cubed
2 Pink Lady Apples, peeled, cored & cubed
2 Pears, peeled, cored & cubed
1 Rhubarb stalk, roughly chopped
10 Raspberries
2 Tbsp White Caster Sugar
1 Tsp Cinnamon
- Crumble Topping
250 g Plain Flour (sub GF Plain Flour)
150 g Salted Butter, cubed
150 g Demerara Sugar
Directions
- Preheat the oven to 200/180C fan.
- Add all the filling ingredients into a saucepan except for the sugar and raspberries with a splash of water.
- Cook on a low heat until they soften, approx. 10 mins, add half of the sugar only at this stage.
- Once well combined, give the mix a try and if too bitter, add a little extra sugar – remember, the crumble topping will also contain sugar which will balance out the bitterness. You can also add more cinnamon at this stage if you like the extra flavour.
- Meanwhile, combine flour, butter and sugar in a mixing bowl, and using your hands, massage the butter into the flour. The sugar will also help to combine the ingredients. Continue until you have a beautiful crumble consistency.
- Add the cooked filling into an oven proof dish, sprinkle in the raspberries and then cover with the crumble mixture.
- Sprinkle some additional demerara sugar on top and stick in the oven for around 35-40 minutes. You want the crumble to be nice and golden and the fruit to be bubbling through slightly, so if you need to keep it in the oven for longer, go ahead – just don’t let it burn!
- Remove from the oven, let it stand for 10 minutes before serving with ice cream, custard or cream.
