SUMMER FRUIT CRUMBLE

2023 contestant Josh says:

‘This fruit crumble is a firm family favourite. I bake it throughout the summer, using a variety of fruits fresh from my kitchen garden. Pecans provide a crunchy addition to the buttery crumble topping. There is simply no beating it.’

YOU WILL NEED 30 x 23cm baking dish, about 5-6cm deep, or individual dishes

SERVES 6 HANDS ON 20 MINS BAKE 30 MINS

FOR THE CRUMBLE TOPPING

175g self-raising flour

85g unsalted butter, cubed and chilled

45g demerara sugar

45g golden caster sugar 35g porridge oats

85g pecans, roughly chopped

FOR THE FILLING

500g rhubarb, cut into 2-3cm chunks 100g caster sugar

500g cooking apples, peeled, cored and cut into 23cm chunks

500g mixed berries, such as strawberries, halved or quartered (raspberries, blackberries and gooseberries are also good) 1tbsp cornflour

Custard, ice cream or double cream, to serve

Make the crumble topping

Put the flour in a large bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs and there are only very small pieces of butter remaining. Add both types of sugar, the porridge oats and the pecans and mix to combine. Heat the oven to 190°C/fan 170°C/gas 5.

Make the filling

Put the rhubarb in a large, wide pan, add half of the caster sugar and 2tbsp of water. Cook on a medium heat for 5 minutes, until slightly softened, then add the apples and the remaining sugar. Stir to combine, half cover the pan with the lid and simmer for a further few minutes until the apples start to soften. Mix in the berries and cook for 2 minutes, until slightly softened.

Assemble the crumble

Remove the pan from the heat and, using a slotted spoon, transfer the fruit to the baking dish (or small dishes if you’re making individual crumbles). Add the cornflour to the fruit liquid in the pan and mix it in to form a paste. Pour this into the dish with the fruit and mix lightly to combine.

Spoon the crumble topping evenly over the fruit, place the dish on a baking tray and bake the crumble for 25-30 minutes, until the topping is golden, and the fruit juices start to bubble around the edge. (Alternatively, if you’re making individual crumbles, bake them for just 15-20 minutes.) Serve the crumble warm with custard, ice cream or double cream.