The Crumble
1 cup flour (I use plain but you can use wholemeal if you wish)
1/2 cup brown sugar (you can use any type of sugar that you have but I prefer brown)
75 grams butter (room temperature - which in my flat means soften slightly in the microwave)
Mix together the flour and sugar then rub in the butter until the mixture resembles breadcrumbs. It should stick together if you squeeze it into a ball but should also crumble when rubbed (like the name)
Put it on top of your stewed fruit then bake the whole thing in a preheated oven (180 - or in my oven roughly 210 because it's a piece of crap) for roughly 35-40 minutes or until the top is well cooked and golden. I also like to sprinkle the top of my crumble with the same spices I used in the fruit for some extra pizazz!
The Fruit Base
I made an apple and rhubarb crumble (for which I will post the recipe) but don't feel you have to adhere to this! There are so many variations you can try. My favourite is apple and berries.
Apple and Rhubarb -
3 large apples
500 grams rhubarb
1/4 sugar
1/4 water
pinch of spice (e.g. mixed spice or cinnamon or whatever else you feel works!)
Finely chop the apple and rhubarb and place in a saucepan with the sugar, spices and water. Bring to the boil, then lower heat and summer gently for 10 or so minutes or until the fruit in tender. If your saucepan is small it might pay to stir it occasionally to let the fruit at the top have a chance on bottom (rude). And that's it! You could also blend this up to a puree if you felt like it or you have some leftover.
