A good crumble should be part of every cook’s repertoire. You can use it on top of almost all fruit – apricots, plums, apples, you name it – but my all-time favourite has to be strawberries and rhubarb. It’s sour, sweet, crisp, buttery and very comforting. Serve with vanilla ice cream, vanilla custard or a dollop of crème fraîche.
Ingredients 12
Crumble Topping
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Method 5
Preheat the oven to 170°C (340°F).
Cut the hulled in half and mix in a bowl with the pieces, and . Pour the mixture into a 23 cm (9 in) round or square baking dish.
To make the crumble, combine the , , , , , , , in a bowl and, using your hands, crush the into the mixture until it looks crumbly, but well combined. There should not be any floury bits or large clumps of butter.
Sprinkle the mixture on top of the fruit and place the dish on a baking tray.
Bake for 25–35 minutes until golden and bubbly. Serve hot with ice cream, custard or crème fraîche.
Danielle Alvarez's tips
This crumble can be made ahead and frozen. I often make double the recipe just so I can have back-up in the freezer waiting for me when I need a last-minute dessert. Bake it in a ceramic or glass baking dish that you can take straight from the oven to the table.
