Fruit Crumble

This is really a pudding for seasonal fruits. The topping is based on a sweet pastry recipe, but only taken to the breadcrumb stage of rubbing in the flour and fat, then it is patted down onto the sweetened fruit as available and baked in a moderate oven. Some recipes have added oats and ginger to go with rhubarb, or cinnamon for apples - it’s really your choice.
Served warm with cream or custard this is still a firm favourite.

Ingredients
2lb prepared fruit
8 oz sugar
Crumble Topping
6 oz flour - plain or SR
3 oz butter
2 oz sugar

Method
Lay the fruit in an ovenproof dish and sprinkle with sugar.
In a baking bowl, rub the fat into the flour until it resembles breadcrumbs and add sugar. Cover the frui with the topping mix and press down lightly. Roughen the top with a fork then bake at 180C for 35 minutes or until lightly golden on the top and the fruit is soft.





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