Autumn Fruit Crumble

Almost a traditional recipe

Almost a traditional recipe

I have heard distressing rumours that Americans don’t really eat fruit crumbles. Pies yes, cobblers yes but not the wonderful warming treat that is the crumble. I hope that someone in the comments below will tell me that this is just vile slander and that they are, at this moment in time, tucking into one.
For those that don’t know a crumble is a dessert with a stewed fruit bottom and a crunchy crumbly topping made with a recipe that is similar to a cobbler but without any added liquid. The recipe here is one of my favourites for the autumn when plums and apples are in season. Serve it with custard (Birds original custard powder is vegan) or vanilla soy yogurt.

2 large tart cooking apples
10 ripe plums
1/4 cup of sugar

1 cup flour
1/2 cup margarine
1 cup oats
1/4 cup chopped walnuts
1/4 cup of sugar
1 tsp ginger
2 tsp cinnamon
Pinch of cloves

This is easy.
Peel and core the apples and cut into cubes. Place in a saucepan with just a little water to stop it catching and stew on a low heat. Meanwhile quarter and stone the plums. Add them to the pan with the sugar and cook covered on a low heat for around 15 minutes until starting to get good and mushy.

Rub the flour and fat together until it starts to resemble bread crumbs before stiring in the oats, sugar and nuts.

Add the spices to the fruit mix and then pour into a large oven proof dish. Top with the crumble mixture and add a little more sugar if you like.

Bake at 170oC for around 30 minutes until the crumble is golden and the fruit juices are bubbling up around the side.

There you have a it. A fairly traditional English desert with a few twists.

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