My sister doesn’t like crumble. She refers to it alternately as ‘poor man’s pie’ or ‘sugary grit’. I for one think she’s missing a trick. I also think she doesn’t do a lot of baking – how can you not love a desert that takes minutes to prepare? No making of pastry, then letting it cool, then rolling it out, trimming it and hoping it’ll bake through when it makes it to the oven. Crumble is fail safe, quick and I always forget how tasty it is.
I’m lucky to have been offered cooking apples from one of my pupil’s gardens for the second year in a row. We enjoyed our first apple crumble of the season this weekend and we’ll polish off a few more before we head into the festive period I’m sure.
If you’ve never made a crumble then shame on you. Here are the ingredients and the method courtesy of Be-Ro – have a go. I guarantee ‘sugary grit’ will be the last words on your lips…
50 g (2 oz) margarine
100 g (4 oz) Be-Ro Self Raising Flour
50 g (2 oz) sugar
1. Heat oven to 190ºC, 375ºF, Gas Mark 5.
2 Place sweetened fresh fruit or canned fruit in ovenproof dish.
3 Rub fat into flour until it resembles breadcrumbs.
4. Add sugar, mix thoroughly and spread evenly over the fruit. Bake for about 30 minutes until fruit is cooked and top is golden.
It is with Autumn deja vu I say:
It’s only vintage but I like it!