This is an ideal way of using up fruit that is starting to look a little sad and being bypassed for fresher looking fruit! Predominantly a pudding but my family have been known to scoop a bowlful as an alternative breakfast!
You can pretty much use any fruit. I find Apples, pears, plums, berries, rhubarb, all work well and I tend to add in, citrus, banana and mango to other fruits rather than a whole crumble of them, but that is only because I haven’t tried it thus far!
The great thing about this recipe is that you can make a little or a lot. I tend to decide from what fruit I would like to use up as to how big the dish I am going to use and subsequently how much crumble I will need. Therefore the amounts below are a rough guide, its quick and easy so if you feel your crumb is looking a bit thin you can always add some more!
- Prep Time 10-15 minutes
- Cook Time 30-35 minutes
- Serves 4-6
- 500g of mixed fruit
- 1 tablespoon of sugar, honey or syrup
- 100g of flour
- 50g of butter
- 50g of sugar white or brown
- Preheat the oven 180C (fan 160C ) or gas mark 4.
- Peel and chop your fruit roughly 1 inch squares and place in your oven proof dish.
- Sprinkle or spoon on top of the fruit your sugar, honey or syrup.
- Sieve the flower and sugar into a mixing bowl and give it a stir.
- Cut the butter into small pieces, drop into the flower and sugar mixture and rub in with your fingers. Once mixed throughout, place the mixture on top of the fruit
- Place in the preheated oven and bake for 30-35 minutes or until the crumble is golden brown and fruit bubbling.
- Cool before serving
For an alternate topping I like to add leftover cereal or crushed nuts to the top of my crumble for crunch and added taste. Serve with Ice cream, cream or custard.
For a great accompaniment, click here for my quick banana ice cream recipe .