The famous “Commie Chef” at Britain’s Morning Star newspaper shares this easy, ever popular recipe. Enjoy!
The French have really taken our crumbles to heart, and the classic apple crumble can be found on many posh restaurant menus throughout the country. I hasten to add that I know this only because they tend to post their menus outside.
I like to cook and my wife flatters me that I’m the best, though in my heart I know that this is something to do with the fact that I do all the cooking and she is definitely chair of our finance committee.
In any case, nothing could be easier to make than crumble.
As well as apple and rhubarb, there are, in Britain as well as France and elsewhere, crumbles for every season, as the topping goes well with just about anything.
Having a garden which produces waves of soft fruit from late May almost into December, this adaptable recipe is one of my favourites.
Taste some of the fruits raw before using. If they seem a little sour, add more honey, but remember the pleasing contrast provided by a sweet topping.
For the flour, use all white or all wholemeal if you prefer – both work well. I use a mixture, half and half.
Serve with plain yoghurt, cream or ice cream.
- 750g/1lb10oz fruit in season (stoned cherries, red, black or white currants, raspberries, gooseberries, blackberries etc – singly or any mixture)
- Tablespoon liquid honey, or to taste
- 140g/5oz flour
- 55g/2oz sugar
- 110g/4oz butter
Preheat the oven to 210ºC/400ºF/mark 6.
Rub almost all of the butter into the flour to form a large-breadcrumb-like consistency, then stir in the sugar.
Grease the inside of a baking tin or pot with the bit of butter you have left from making the topping.
Put the fruit into this, and pour the honey over it.
Top with the crumble mixture, and bake until the top is golden brown.
Check after 20 minutes. It should be done in 25 at most.
Photo: Apple and Blackcurrant crumble. Goddards Pies Ltd. CC 3.0.