You can make this easy crumble with almost any mixture of fruit and berries, but the combination below is one of my all-time favourites. I have to physically restrain myself from eating third, fourth and fifth helpings and sometimes I only stop because my family want some too.
You could also add a few drops of almond essence to the fruit mixture before baking, and scatter a handful of flaked almonds on top before popping the crumble into the oven.
Served hot from the oven with a dollop of cold, thick cream on top, or cold with rich vanilla ice cream, it’s the kind of pud that makes you clap your hands and sing hallelujah, rejoicing that you have tastebuds.
CHERRY CRUMBLE WITH APPLE, STRAWBERRIES AND BLUEBERRIES
Serves 4-6, depending on level of greed
Ingredients:
1 1/2 cup fresh cherries, stoned and destalked before measuring
3 apples, peeled, cored and cut into smallish chunks
10 large strawberries, hulled and sliced into quarters
1 cup (250 ml) blueberries
1 t (5 ml) ground cinnamon
1/2 t (2.5 ml) ground nutmeg
1/2 cup (125 ml) brown sugar
1/2 t (2.5 ml) ground ginger
juice and grated zest of 1 orange
1/2 t (2.5ml) almond essence (optional)
Crumble topping:
1 1/2 cup (375 ml) fine cookie crumbs, flour or fine oats
1/2 cup (125 ml) brown sugar
1/2 t (2.5 ml) ground ginger
3/4 cup (180 ml) melted butter
Handful of flaked almonds (optional)
Method:
- Place all the berries and fruit in a bowl, add the spices and sugar and stir well. Drizzle over the juice and sprinkle the zest on top. Stir very lightly without bruising the fruit too much. Let stand for 30 minutes to 1 hour.
- Meanwhile, preheat the oven to 180 C and lightly butter the inside of a baking dish.
- Make the crumble topping: rub the butter lightly into the crumbs/flour/oats, sugar and ginger until loosely combined.
- Spoon the fruit and berries into the baking dish. Spoon the crumble topping over to cover completely, scatter over the flaked almonds if using and bake in the centre of the oven for 30 -35 minutes, until golden brown on top and the filling is bubbling out on the sides. Serve warm with cold, thick cream, or serve cold with rich vanilla ice cream.
