Fruit crumbles are one of the most versatile winter desserts and a great way to use fruit – whether it be fresh, frozen, bottled or canned. This is my all-time favourite recipe that is so simple, easy to vary and even got a ‘you should be on MasterChef’ thumbs up from my nephews. I have made a half-size version and a double-size to feed 12 people. It has got quite a bit of sugar and butter in it, but I never add sugar to any of my fruit so the sweetness and tartness complement each other well.
I half fill a deep oven-proof dish with fruit – whatever combination takes my fancy or that I have in the freezer.
Stewed or fresh sliced apple and blackberry
Fresh or frozen feijoas and crystallised ginger (I use the ‘naked ginger’)
1 cup Flour
1 cup Rolled Oats
1/2 cup Brown Sugar
1-2 tsp ground Cinnamon, Cardamom or Ginger
Optional – 70g slivered almonds or coconut
150g Butter, melted
In a bowl, mix together all the dry crumble ingredients and stir in the melted butter until well combined. Spoon over the fruit. Cook at 180C for 30 mins or until crisp and golden.
Serve with your choice of yoghurt, custard, cream or icecream.