This is our recipe that we make with school groups or families, slightly lower in added sugar than most recipes and with an added tasty oaty crunch.
Crumble of course can be made with many different fruits, try mixing and matching the fruit with fresh or frozen blackberries, plums, damsons, apples, pears or peaches. Or even leftover bananas. Chopped dried apricots are delicious in place of the sultanas too.
1 large cooking apple
1 handful sultanas
1 dessertspoon soft brown sugar
1/2 teaspoon ground cinnamon
75g butter, chopped into small pieces, plus a little extra for greasing
75g plain flour
50g demerara sugar
1. Preheat your oven to 180º C/ 375 º F/ Gas 5.
2. Grease a small ovenproof dish (about 23 x 18cm) with a little butter (use the packet).
3. Prepare the fruit by peeling if you wish, I tend to leave the skin on for extra fibre (and for speed!). Cut into quarters and cut out the core of the apple and pear, then chop into bite size chunks.
4. Place the apple and pear in the dish along with the sultanas, dessertspoon of soft brown sugar and cinnamon. Using your hands or a spoon mix everything together and then set aside.
5. Now for the crumble topping, weigh the butter and flour and place in a mixing bowl. Using your hands rub the butter into the flour until it’s fairly well mixed and the mixture looks a little like large breadcrumbs.
6. Weigh out the oats and demerara sugar and add to the crumble mix. Mix in with your hands until combined.
7. Sprinkle the crumble mix over the fruit.
8. Place the dish in the oven, bake until golden brown on top and you can just see the fruit bubbling through the crumble. This should take 30 to 40 minutes.
Serve with custard, cream or ice cream.