FRUIT CRUMBLE
Probably the best and easiest fruit crumble ever: you just throw a load of frozen fruit straight into a dish and top it with apple and an oaty crumble.
SERVES 6-8
1kg (2lb 4oz) frozen fruit (I often use a Black Forest mix) 2 Granny Smiths (or other crisp, tart eating apples), peeled, cored and cut into 2cm chunks
4tbsp caster sugar
1tsp ground mixed spice
2tsp vanilla bean paste Finely grated zest of
1 small lemon
FOR THE CRUMBLE Topping
150g (5½oz) cold butter, diced
150g (5½oz) caster sugar 150g (5½oz) plain flour 80g (3oz) rolled oats
To SERVE
Custard, cream or vanilla ice cream
Preheat the oven to 200°C/fan 180°C/gas 6. Tip the frozen fruit into a deep baking dish, about 27x23cm. Add the apple and spread to cover the base. Sprinkle the sugar and spice over the fruit. Dot the vanilla over the surface and sprinkle with the lemon zest.
To make the crumble topping, put all the ingredients into a food processor and pulse until the mixture resembles crumbs. (Alternatively, put the butter, sugar and flour into a bowl and rub together with your fingertips until the mix resembles crumbs, then stir in the oats.)
Grab handfuls of the mixture, squeeze together, then crumble the mix over the fruit – make sure the crumble covers the fruit completely. Bake on a high shelf for 35-40 minutes, until the topping is crunchy and golden and the fruit is softened and saucy. Cool slightly before serving. I like mine with lots of cold custard, but you can serve it with hot custard, or cream or vanilla ice cream.
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