Thursday, 27 September 2012
Back to school crumble
Perfect for back to school, college, uni, or even work after a late summer holiday. Now that apples are finally in season our Growing Communities vegetable and fruit bags are full of Worcester Pearmain apples from Essex- they're small but they are delicious! Even roasted with carrots and rosemary, they just steal the show.
Pick a crumble filling that's in season and your favourite- mine at the moment is apple and blackberry, although I also found some rhubarb stashed in my freezer from summer which worked so well with this recipe. I think flavours like cinnamon and a little vanilla work really well with blackberries, while rhubarb with apple and ginger. I've left the topping mix plain for this recipe, so add whatever else you fancy.
For the topping:
200g plain flour
200g rolled oats
Glug sunflower/vegetable oil
A few dots of Vitalite or Pure spread
For the filling:
As much seasonal fruit that fills your chosen crumble dish when washed and chopped up.
2 tbsp sugar (you could use golden caster sugar, brown sugar, anything you think will work with the flavour of the fruit).
Preheat the oven to around 160 degrees. Place the fruit in a pan, adding water to about half way up the level of the fruit. Add the sugar- you might not need any if the fruit is really ripe. While this is happening, mix the flour, oats, oil and any spices or flavourings together in a bowl.
Once the fruit has softened down, pour into the crumble dish. Add the topping and then dot little amounts of Vitalite on top- this makes the topping extra chewy and tasty once it's been cooked. Bake in the oven for about 15-20 minutes. Don't worry if the liquid runs to the surface- this isn't the most elegant of puddings! But if you want it extra brown on top, just switch the grill on and leave the oven door open for the last five minutes or so.