Now that it is almost December and suitably wintry, there are some nights when you just yearn for some hot delicious dessert fresh out of the oven to warm you up. Now I don’t have cake tins and baking trays but I did get very excited about a new purchase (sad I know) I made the other day. It is a cute little Pyrex dish with a microwavable lid that can store food in the fridge, freezer and be used in the microwave and oven. I was literally thinking as I bought it ‘this would be perfect for some crumble…’ So here it is.
Easy peasy pear and plum crumble (although obviously you can really use any fruit you like, and the recipe is by no means accurate, I don’t have the luxury of scales)
You will need:
-Unsalted butter (preferably)
-Some fruit of your choice
-Ice cream etc. (to serve)
-Sugar (this will probably be useful to add to your fruit if it is not very ripe or is a little sour) – you can also add this to your crumble topping but I was not willing to but a 500g bag of sugar I wasn’t going to use again…
These instructions are not specific and don’t really have any measurements, but crumble is pretty easy to make. Guestimate how much butter you need and then put in a little more flour that the butter. Add sugar/oats/nuts as you wish. I find the easiest method is just to mix it up with your finger tips and squish the butter into the flour so that you end up with something that resembles large breadcrumbs, ie. CRUMBLE.
Chop up your desired fruit into sizeable chunks (I don’t like fruit mush) – bear in mind that the fruit will shrink a lot in size to be sure to have enough to fill at least half of your dish. If your fruit is quite sour, I would advise cooking it a little in a pan on a low heat and adding some sugar, a little golden syrup etc. to sweeten it up a little before putting into your oven dish.
Now you are ready to assemble!
Cover the fruit with all the crumble and leave a thick enough layer (I would say a centimetre or two) of crumble on top of this.
Bake in a hot oven at about 180-200 degrees Celsius for half an hour or so. The fruit should be bubbling away and cooked with a lovely golden layer of crumble on top when ready.
I chose to serve with a generous helping of vanilla ice cream as I didn’t have any sugar in my crumble and I thought it needed a little sweetening up! Otherwise that’s it really.
>What are your favourite winter desserts to make?