Prep 25 mins
Cook 1 hr
The fruit used in this dessert can be almost any kind - most typical in the U.K. are cooking apples, rhubarb, gooseberries, plums, damsons, blackberries, raspberries or blackcurrants. Combinations are typical too such as blackberry and apple. You can even used canned or frozen fruits instead of fresh if you prefer.
- 1 lb fruit, any type
- 3 -4 ounces granulated sugar, depending on the sharpness or tartness of the fruit
- 6 ounces plain flour
- 3 ounces unsalted butter
- 2 ounces caster sugar
- Preheat oven to 375°F.
- Prepare fruit according to type.
- Place the fruit in a 1-quart oven-proof dish in layers with granulated sugar.
- Sift flour into a bowl.
- Rub butter into flour until mixture resembles fine breadcrumbs.
- Stir in the caster sugar.
- Sprinkle the crumble mixture thickly and evenly over the fruit.
- Press down lightly with palm of hand then smooth the top with a knife.
- Bake for 15 minutes.
- Reduce the temperature to 350°F.
- Cook for a further 45 minutes or until top is lightly brown.
- Serve with fresh double cream, crème fraîche, or real custard.
Very Nice Miller!!! made this for Sunday dessert changed it just a bit by using splenda instead of sugar. White for inside and Brown with the butter on top. Very easy and quick to make and a lovely not too sweet taste. I will use it a lot during the winter with the berries we have in the freezer. Thanks for sharing!!!
I am also gluten free and I substituted gf flour and gf oats for the crumble and it was fantastic, I also used brown sugar instead of the caster sugar....delish! I have made this twice and I am making it again today! Great with custard or ice cream. Thanks you for this great recipe!
really fantastic! I love the crumble because we are gluten free so can't put oats in it, and it works great with gluten free flour. I also put cinnamon and dessicated coconut on top and mixed in vanilla with the fruit to try to avoid excess sugar which worked really well. BEAUTIFUL recipe, one of my favs! Thanks heaps