Crumbles are a simple family pudding which can be varied according to the fruits in season. At the moment, we have plums from our Victoria plum tree. We’ve filled the freezer and made jam. Here’s my favourite plum crumble, using a recipe that came from my grandmother.
BASIC CRUMBLE TOPPING
225g (8oz) plain flour
150g (5oz) soft brown sugar
75g (3oz) butter
1 level teaspoon baking power
Place all the ingredients in a food processor, or rub in with your fingertips, until combined.
You can freeze this mixture until needed, if required.
Sprinkle the mixture all over the fruit in a 1.75 litre (3 pint) pie dish, spreading it out with a fork.
Bake for 30-40 minutes or until the top is tinged with brown.
Oven temperature : 180C 350F gas mark 4
Plum, Ginger and Almond : Add 1 teaspoon of powdered ginger to approx 900g plums cut in half with stones removed. Top the crumble mixture with a sprinkle of sliced almonds or chopped nuts. Take care not to burn the almonds.
Rhubarb and Ginger: 900g chopped rhubarb, 1 level teaspoon powdered ginger, 75g brown sugar.
Gooseberry: 900g fruit, topped and tailed. 6oz caster sugar.
Apple: 900g apples, 25g soft brown sugar, quarter teaspoon cloves, 1 level teaspoon ground cinnamon, 75g raisins. Cook all the ingredients in a saucepan until the apple is soft. Remove cloves and place apple mixture in a pie dish. Cover with the crumble topping.
More fruit from the garden. Blueberries and blackberries. Can be added to apples for a delicious alternative crumble.
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