The first thing I think of when to comes to Autumn cooking is a delicious fruit crumble and I always turn to Delia for the best result. You can combine this recipe with traditional apples, rhubarb, or many other fruit combinations, just chop them and soften on a gentle heat with a little sugar to prevent the flavour being too sharp. Don’t soften too much as they will cook further in the oven and you don’t want to end up with mush!
For the crumble topping you need:
75g of chilled butter, diced.
175g self-raising flour
2 teaspoons of ground cinnamon
110g Demerara or granulated golden sugar
- Whiz all the ingredients together in a food processor until it resembles crumbs, or if you like to get your hands dirty, rub the dry ingredients into the butter cubes with your finger tips until you get the same crumb.
- Pack the crumb mix tightly down onto your fruit layer for a crunchy finish and bake at 200 degrees Celsius for around 30-40 minutes or until golden brown on top. Serve with cream, custard or ice cream. Lovely!
*Recipe adapted from Delia Smith, ‘How to Cook’ Book Two.
What’s your favourite crumble flavour?