Fruit Crumble with Variations
This fabulous Fruit Crumble with Variations will be favourite with all the family. Choose from Original, Oaty, Ginger or Crispy Lemon crumble to go with your fruit. Served with real custard a good crumble is a wonderful thing. A Dairy Book of Home Cookery recipe.
Ingredients
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
Instructions
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.
