Crumble is possibly the most wholesome dessert in the world. Well, the second most wholesome – my mum’s flapjacks have to be first. Golden brown chunks of oaty goodness, straight from the oven…
Crumble comes in a close second, I think we’re agreed. With the autumnal weather setting in, my cravings for hot soups and stodgy desserts also have crept out. This crumble has undoubtedly served those cravings, but it also has a higher power: it serves as a vessel for leftover fruits. It’s perfect for apples, peaches (pictured), apricots, pears, strawberries, raspberries, blueberries, whatever you have lying around.
For this one, I used leftover peaches – they were slowly going brown in the middle, with bruises under their skins. Usually that’s a massive no-no for me, but as the fruit caramelises under the sugary crumble topping, it’s no problem at all.
Leftover fruit crumble
Serves: 6
4 large fruits, diced / 6 handfuls of small fruit
160g plain flour
100g butter or a dairy-free alternative
100g soft brown sugar
Handful of chopped nuts
- Preheat your oven to 180 °C for conventional oven / 170 °C for fan ovens
- Wash your fruit, and if large, dice with the skins on (I like my fruit chopped really small, but it’s up to you)
- In a glass baking tray, add your fruit and spread evenly
- In a mixing bowl, add your flour, sugar, and butter
- Rub the mixture between your fingers until breadcrumbs form – do this until the entire mixture is like breadcrumbs
- Now add the breadcrumbs on top of your fruit – I do this with my messy hands as it’s easier
- Place in the oven for 25-35 minutes, checking for when the topping has turned golden brown
- Remove from the oven, sprinkle over your chopped nuts, and serve
