Friday, 9 November 2012

Cosy Pieday

We made a fruit crumble.

The last of our gooseberries and blackcurrants were taking up far too much of our freezer.
The obvious solution was to crumble them.
This is the basic recipe, I haven't given quantities because it all depends on what you've got.
I also haven't included any spices but if you want to add vanilla to your rhubarb crumble, or put cinnamon crumble on top of your apples, go ahead.
You could even make a Pear and Chocolate Crumble*.

Fruit Crumble

Fruit (whatever you have)
Half as much butter as flour (by weight)
The same amount of sugar as butter (again by weight)
More sugar for the fruit (if you want).

Chop the fruit if it needs it and put it in an oven dish.
Add any extra sugar or spices and give it a stir.

Put everything else into a big bowl and crumble it together with your fingers.

Spread this on top of the fruit.

If the fruit isn't covered you need more crumble topping.

If you can't make more crumble, you needed to use less fruit.

Put it into a highish pie oven (200 was fine for us) until the top is golden brown and it looks like a fruit crumble.

Let it cool for a bit and serve.

Add custard or cream if you like that sort of thing.

Devour nostalgically.

*Just don't ask me to eat it.

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