Crumble is dead easy. This is the basic, tried and tested, recipe:
4 large Bramley cooking apples (I weighed mine as just under 2 lbs/1 Kg)
1 cup of ripe blackberries
2 oz (50g) sugar.
4 oz (110g) self-raising flour
2 oz (50g) butter
2 oz (50g) brown sugar
2 oz (50g) porridge oats.
Preheat oven to 180C (350F).
Peel the apples and slice them into a pie dish.
Add the blackberries.
Sprinkle over the sugar.
Rub the butter into the flour with your fingers until it resembles breadcrumbs.
Stir in the sugar and oats.
Spread the crumble mixture over the fruit.
Bake for 30 minutes until the crumble is crisp and golden.
Alternatively, you can do what I did:
- Send your children out to pick blackberries.
They will come back with 7 blackberries in a bucket because this was the wettest summer in 22 years.
Place apple slices and 7 blackberries in a pie dish.
Sprinkle with sugar.
- Realise you don’t have self-raising flour. No problem, add 1/2 tsp of baking powder.
Realise that this must be the hottest day of the entire summer because the butter has melted.
- Scrape approximately 2 oz of butter off the paper without weighing (it was closer to 3 oz). Try to rub that in and breathe deeply as it forms a claggy mess.
Scrape the less-than-crumbly mess off your fingers.
- Realise that you never did add that baking powder. Reassure yourself that it’s probably not all that important, just a tip from Nigella Lawson and sure, what would she know anyway.
- Stir in the brown sugar and then scour the pantry for porridge oats. Guess what? The kids have been indulging in cornflakes all summer and we, incredibly, have no porridge. Just so you know, cornflakes will not work here!
But 2 oz of flaked almonds will do fine.
Bake for 30 minutes ( oh, ok, it might have had 35 minutes).
Believe it or not, this crumble was flipping delicious with a little scoop of vanilla ice-cream. So, crumble is dead easy. You can try your best to muck it up but you will most likely fail.
(Edit Feb, 2016: to make the whole thing worse, delete half your photos in a misguided attempt to save media space and prolong the lifespan of my ‘free’ blog. Forgive me!)
The sultanabun crumble recipe: