Fruit Crumble with variations

Fruit Crumble from The Dairy Book of Home Cookery | 2012 edition

A favourite with all the family. Served with real custard a good crumble is a wonderful thing.

Serves 6
Preparation 25 mins
Cooking 1 hr
Per portion 307 kcals, 11g fat (6.6g saturated)
Suitable for freezing
Suitable for vegetarians

900g (2lb) cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or red or blackcurrants
75–110g (3–4oz) granulated sugar, depending on sharpness of fruit
175g (6oz) plain flour
75g (3oz) butter
50g (2oz) caster sugar

1 Prepare fruit, slicing any large pieces. Put into a 1.25 litre (2 pint) ovenproof dish in layers with granulated sugar.

2 Cover with foil and bake at 190°C (375°F) Mark 5 for 15 minutes.

3 Sift flour into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in caster sugar.

4 Sprinkle crumble evenly over fruit. Press down lightly, then smooth top with a knife.

5 Reduce oven to 180°C (350°F) Mark 4 and bake for a further 45 minutes or until top is light brown.

Variations

Oaty Fruit Crumble
Follow recipe and method for Fruit Crumble. For the crumble topping mix together wholemeal flour, brown sugar and 25g (1oz) porridge oats with the butter.

Ginger Fruit Crumble 
Follow recipe and method for Fruit Crumble. For the crumble topping use demerara
sugar instead of caster sugar and add 1 tsp ground ginger.

Crispy Lemon Crumble
Follow recipe and method for Fruit Crumble. Add grated rind of 1 lemon and 2 tbsp crushed cornflakes to crumble topping.

Recipe taken from The Dairy Book 0f Home Cookery | 2012 edition

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