Shake up the ultimate winter warmer
It’s not just apple and rhubarb that make a star crumble – soft fruits also offer a bowlful of comforting flavours
100g wholegrain spelt or wheat flour
100g rolled or jumbo oats, or a mixture of both
100g ground almonds
80g light brown muscovado or coconut sugar
150g chilled unsalted butter, cubed, or virgin coconut oil (butter creates a crunchier crumble)
Preheat the oven to 180C/160C fan/Gas 4.
In a medium-large saucepan, bring the sugar, lemon zest and juice and rosemary to the boil with the water. Add the plum halves, reduce the heat and cover with a lid for 10 minutes, stirring now and again. Now turn off the heat, lightly mix in the blackberries and blueberries and set aside.
In a free-standing mixer fitted with a paddle, by hand, or with a food processor, combine the flour, oats, ground
almonds and sugar. Add the butter or coconut oil and process until the mix resembles crumbs.
Remove the rosemary and lemon zest from the cooked plums and berries (although I quite like to leave the lemon zest in, it’s up to you). Pour the fruits into an ovenproof dish: using a shallow, longer dish will allow for a crumblier top; a taller dish will mean that part of the crumble absorbs the juice and becomes soft.
Spread the crumble over the top and bake for 30 minutes, until the top is golden brown and the juices bubbling up around the edges. Serve hot.
Keep any leftovers in the fridge for up to five days. The raw crumble mix can be frozen in freezer bags for at least a month.
Recipe from The Natural Baker by Henrietta Inman (Jacqui Small, £20)
SERVES EIGHT INGREDIENTS
4 Bramley apples, peeled, cored and cut into big chunks
4 tsp cornflour
4 tbsp dark brown soft sugar
Grated zest and juice of 1 lemon 4 Conference pears, peeled, cored and cut into thick slices
250g blackberries 200g plain flour 80g golden caster sugar
60g dark brown soft sugar
75g rolled oats
½ tsp ground cinnamon Good pinch of mixed spice
180g butter, diced, plus extra for greasing
Preheat the oven to 180C/160C fan/Gas 4 and butter a traybake tin.
To make the crumble, mix the flour, sugars, oats and spices together. Scatter the diced butter around the mix and turn it over with a spoon so it is well distributed. Either blitz in a food processor or rub the butter into the flour mix until it is the consistency of fine breadcrumbs.
Toss the apple chunks in the cornflour, then tip into a saucepan with 200ml of water, the brown sugar, lemon zest and juice, and cook for five to 10 minutes until the apple is just starting to break down.
Remove the pan from the heat and tip in the blackberries and pear slices. Stir well and pour into your traybake tin.
Scatter the crumble mixture over the top and cook for 45 to 50 minutes until browned on top and purple juice start to peep through. Serve hot.
Recipe from The Tin & Traybake Cookbook by Sam Gates (Robinson, £16.99)