A very good crumble from Rachel Roddy
Ingredients
- 120 g cold butter plus extra for greasing and dotting
- 2 apples
- 2 pears
- 2 ripe persimmons
- 1 tbsp soft brown sugar
- nutmeg
- 150 g plain or wholemeal flour or a mix of the two
- a pinch salt
- 75 g soft brown sugar
- 50 g oats
- 50 g mixed nuts finely chopped
Servings:
Instructions
- Choose a suitable dish and rub it generously with butter. Peel, core and quarter the apples and pears, then cut into chunky slices and drop directly into the greased dish.
- Slice the persimmons into the dish, too, and don’t be concerned if they collapse; in fact, collapsing is great. Sprinkle the sugar and a little grated nutmeg over the top, and toss gently to combine.
- In a bowl or food processor, rub or pulse the butter into the flour, until it resembles soft, fat breadcrumbs. Add the sugar, oats and finely chopped mixed nuts, then share the crumble over the fruit.
- Dot with butter, then bake at 180C (160C fan)/350F/gas 4 for 45 minutes, until the crust has taken on a bit of colour and the fruit is bubbling up at the edges.
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