Fruit Crumble
I made this with feijoas and apples, but you could use almost anything. Rhubarb and pineapple (even out of a tin, gasp!) is my next favourite combination, followed by berries and apples. This makes enough crumble topping for two 23cm pie plates, but you could always freeze whatever you don't use for another occasion.
1 cup flour (I used gluten-free, but use ordinary if you like)
1/2 cup brown sugar
1/2 cup caster sugar
1/2 cup ground almonds
1 cup coconut
2tsp ground ginger
1tsp cinnamon
125g cold butter
Fruit of your choice - enough to two-thirds fill a pie plate (or two). Soft fruit is fine to use raw, but apples and rhubarb should be lightly cooked first.
Preheat oven to 180C and grease a pie plate or two. Tip in the fruit, then sprinkle over a couple of tablespoons of water if it's raw, soft fruit.
Put all the dry ingredients into a large bowl, then grate in the butter. Rub it in with your fingertips or a fork until it's a nice, crumbly consistency. Sprinkle over the fruit, then bake for 35-40 minutes until the top is golden and the fruit is cooked. If you're making this for someone else, cook it at home first and then wrap it in a clean teatowel so they only have to reheat it. Leftovers are delicious for breakfast.
- Follow RecipesDream
- Follow @us