Apple and Berry Crumble


This tiny amount is perfect for two.    I’ve done this in the simplest possible way, to save you from having to get the scales dirty.  Please use self-raising flour (or add a little baking powder), as this makes it cakey-crumbly rather than hard as rock.

Quarter, core and peel 2 big eating apples.  Tangy is good here.

Put them in an ovenproof glass bowl with a couple of large handfuls of frozen berries and a tablespoon of sugar.  Let it all stew slightly in a medium oven for about 15 minutes.

Now, take 2 heaped tablespoons of self-raising flour.  Add a rounded tablespoon of butter (accept no substitutes – it has to be butter) and rub into the flour with your fingertips until the mixture looks like breadcrumbs.

Stir in a tablespoon of golden caster sugar.

Pop your berry mix into a smallish oven-proof dish.  I used this one:  In fact, if I’m honest, I just made the crumble today as an excuse to use my lovely cheap little retro enamel dish.  No, I don’t work for Lakeland.

Scatter the crumble mix evenly over the top, then place the dish on a tray in the oven.  There will almost definitely be some sticky overflow.  180 degrees for about 20 – 25 minutes will be fine for most ovens.  But let your nose guide you, and do check after 10 minutes, adjusting the heat if necessary.

Serve with cream or custard.  If you want an easy recipe for custard, just ask.



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