Save to your scrapbook
Autumn Fruit Crumble
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Autumn Fruit Crumble
Crumbles are great puddings to be creative with at different times of the year, as fruits come in and out of season. The topping can also be varied by adding crushed ginger nut biscuits or even chopped hazelnuts or macadamias.
- Preparation time: 10 minutes to 15 minutes
- Cooking time: 25 minutes to 30 minutes
-
Total time:
35 minutes
to 45 minutes
Serves: 2
Ingredients
- 25g unsalted butter
- 2 small Bramley cooking apples, peeled, cored and roughly chopped
- 2 plums, stones removed and quartered
- 75g fresh blackberries or frozen Shearway Black Forest Fruits
- 2 tbsp caster sugar
- For the crumble
- 50g unsalted butter, finely diced
- 50g caster sugar
- 1 tbsp porridge oats
- 75g plain flour
- 10 Corsini Amaretti Morbidi biscuits, crushed
Method
- Preheat the oven to 180°C, gas mark 4. Melt the butter in a pan, then add the apples and plums. Cook over a high heat for 5-8 minutes until soft and most of the liquid has evaporated. Stir in the blackberries or frozen fruits and the sugar. Cook for 2 minutes until the sugar has dissolved, then remove from the heat.
- To make the crumble, mix all the remaining ingredients in a food processor or rub between your fingers until the mixture resembles breadcrumbs.
- Divide the fruit mixture between 2 small ovenproof dishes, about 400ml capacity. Spoon the crumble over the top. Cook for 15-20 minutes until golden brown. Serve with extra thick double cream.
Comments
This recipe was first published in Mon Sep 01 01:00:00 BST 2003.
Average user rating