I’m blogging this recipe in real-time today!
As I type I have a bowl of this lovely crumble sitting next to me, waiting for me to stick my spoon right in.
Making crumble is such a great way to use up extra fruit you have around the house, or any fruit you have that you think is going to turn.
I had a bunch of gorgeous apples from Mr Man’s grandmother’s garden that were starting to go a little soft.
I couldn’t bear to throw them away so I cooked them up! I added a few peaches that I had in the fridge and threw in a handful of frozen blueberries from when I went berry picking. Easy!
Then the whole thing got topped with a lovely, golden, melt-in-your-mouth crumble.
This particular crumble recipe comes from my boss, and is my current favourite! It’s perfectly buttery, crispy, crumbly and not too sweet. And it easily pinches together to form those little chunks of crumble that we all love.
I love eating this warm, straight out of the oven, maybe with some cream. I also love eating this cold, for breakfast, with a huge dollop of greek yogurt.
Whichever way you like it, and with whatever fruit you have on hand, I hope you love this crumble too! X
- FOR THE FILLING:
- 5 medium apples
- ¼ tsp cinnamon
- Knob of butter
- 3 tbsp sugar
- 3 peaches
- 1 cup frozen blueberries
- 1 tsp cornflour or tapioca
- FOR THE CRUMBLE:
- 200g flour (1⅓ cups)
- 100g unsalted butter (approx. ½ cup), cold and cubed
- 50g brown sugar (approx. ¼ cup)
- Pinch salt
- To make the filling, peel, core and dice the apples.
- Place them in a saucepan with the cinnamon, butter and sugar and cook, covered, over a low heat for about 20 minutes, until tender. Allow to cool.
- Preheat the oven to 180 C (350 F).
- Dice the peaches, and add them to the cooled apples along with the blueberries and cornflour. Transfer into a medium baking dish and set aside.
- To make the crumble, place the flour, butter, sugar and salt in the bowl of a stand mixer and mix on a low speed with the paddle until a chunky crumble forms.
- Scatter this over the filling and bake for 35 - 45 minutes until the crumble is golden brown and bubbling around the edges.
- Best enjoyed warm, but leftovers are great for breakfast! Serves 6 - 8.
- Happy baking!