Autumn is here. Coats are being worn, cups of spiced coffee are being cuddled and tummies are craving hot food. Our antidote to wintery chills? Homemade fruit crumble, warm from the oven and oozing with sweet berry juice.
This crumble is super cheap to make – less than 30p a serving – and it tastes like home. We saved money by foraging for our own blackberries (which, as it turned out, were yummy – thanks, nature). The recipe is below, and it is really simple. Plus, it’s vegan friendly and pretty healthy for a desert as it has no junky additives or processed ingredients. Enjoy!
(makes four servings)
70g porridge oats
40g margarine/sunflower spread/soya spread
40g plain flour (gluten free and wheat free versions work, by the way)
35g Demerara sugar/8g of sweetener (truvia-based is better for you)
3 tbsp ground cinnamon
Golden syrup/honey (optional)
Your choice of fruit – enough to fill half of the ovenproof dish (we chose berries, but apples, pears or peaches work well too)
Before you start, preheat the oven to 200 degrees centigrade and lightly grease an ovenproof dish. If you are using frozen fruit, defrost it before starting the method.
1. Melt the spread by microwaving on a high setting for thirty seconds, stopping to stir it halfway.
2. Pour the melted spread into a large bowl, then sieve in the flour and add the dry ingredients (oats, sweetener, cinnamon). If you wish, you can add a good squeeze of syrup or honey at this point for added sweetness. Mix together with a wooden spoon or spatula.
3. Once the mixture is combined, put down your stirrer: it’s crumbling time. Put both hands into the bowl and pick up a handful of the mixture with each hand. Allow the mixture to slowly fall through your fingers back into the bowl, crumbling it and breaking up the mixture as it falls. If this seems too messy, you can pinch big clods of the mixture and sprinkle it back into the bowl by rubbing your fingers together.
4. Now you have crumbled the crumble mix, you can build your oaty monster. Pour your berries or other fruit into the ovenproof dish, making sure that there are no gaps where you can see the bottom of the dish. Pick up your bowl of crumble topping, hold it above the ovenproof dish and pour the crumble topping evenly – you want to build an equal layer of crumbly mix on top of the fruit.
5. With your spatula or wooden spoon, smooth over the top of the crumble to pack the oaty topping tight into the ovenproof dish. Once it’s looking even and tightly packed, put the dish into the oven and allow to cook for ten minutes. Give it a check once this time has passed, as you don’t want it to burn. If the topping is still light, leave it in for an extra couple of minutes until it’s turning golden brown. Then, remove it from the oven and rest it for five minutes. Serve with a dollop of yoghurt, thick custard or ice cream (find our recipe for delicious homemade ice cream here).
We hope you enjoy the making, baking and eating of your crumble. Ours faced the wrath of two spoon-wielding twenty-somethings and it was berry nice (hehe). Share your crumble success story with us on Twitter or in the comments below.