Oaty-Licious Apple & Pear Crumble
Prep Time:15 Mins, Cook Time: 30 Mins, Total Time: 45 Mins
March 5, 2016
A bit of a simple recipe today but everyone should learn to make a crumble, a healthier-than-most pud. A bare few minutes to make and not much longer to bake and you’re quickly transported to comfort food pudding nirvana. Crumble’s my standard Sunday Dinner haven’t-thought-of-a-pud-yet fallback option as there’s always fruit lurking about to throw in one, fresh, frozen or tinned. And who doesn’t love a good ‘ol crumble. About half my current after school club of year 2s apparently. There were almost tears last week at the prospect of crumble making, who’d have thought it. Luckily the half that weren’t upset seemed to really enjoy their pud making, phew. It had either been crumble or a (child-friendly) Chilli Con Carne that the previous older groups had made, but the latter seemed a stretch beyond them.
This is pretty much the standard crumble recipe I’ve been making for years, though the fruit is variable according to what’s around. Plum, damson and apple and blackberry are my favourites in the late summer or early Autumn. The rest of the year it’s apple or pear or a combination of them both or tinned or frozen (and thawed) fruits, it all works. Sometimes sultanas or chopped apricots, occasionally a sliced banana or two too. But my topping is invariably the same, I do like a hearty inclusion of oats for crunch, flavour and added sneaky nutrition.
Apples, Pears, Sultanas, Oats
Toddlers, Little Kids, Big Kids, Grown Ups, Easy Puds, Sunday Dinner, Autumn, Winter, Making with Kids
Mix and match the fruit with fresh or frozen blackberries, plums, damsons, apples, pears or peaches. Or even leftover bananas. Chopped dried apricots are lovely in place of the sultanas too or leave out the dried fruit altogether.
A small ovenproof dish
Oaty-Licious Apple & Pear Crumble
Ingredients Prep Time:15 Mins, Cook Time: 30 Mins, Total Time: 45 Mins
1 large cooking apple, or 2 smaller
1 large handful sultanas
1 dessertspoon soft brown sugar
1/2 teaspoon ground cinnamon
75g butter, chopped into small pieces, plus a little extra for greasing
75g plain flour
50g demerara sugar
1. Preheat your oven to 180º C/ 375 º F/ Gas 5.
2. Grease a small ovenproof dish (about 23 x 18cm) with a little butter (use the packet).
3. Prepare the fruit by peeling if you wish, I tend to leave the skin on for extra fibre (and for speed!). Cut into quarters and cut out the core of the apple and pear, then chop into bite size chunks.
4. Place the apple and pear in the dish along with the sultanas, a dessertspoon of soft brown sugar and 1/2 teaspoon of cinnamon. Using your hands or a spoon mix everything together and then set aside.
5. Now for the crumble topping, weigh the butter and flour and place in a mixing bowl. Using your hands rub the butter into the flour until it’s fairly well mixed and the mixture looks a little like large breadcrumbs.
6. Weigh out the oats and demerara sugar and add to the crumble mix. Mix and squidge together with your hands until well combined.
7. Sprinkle the crumble mix over the fruit.
8. Place the dish in the oven, bake until golden brown on top and you can just see the fruit bubbling through the crumble. This should take 30 to 40 minutes.
Serve with custard, cream or ice cream.