A lovely and warming dish for when the weather starts to get a little more chillier outside, you can’t go wrong with a classic crumble. This autumn recipe uses the best of the season’s best fruit that’s on offer.
We’ve used rhubarb, blackcurrants, plums and blackberries in this delicious crumble recipe, so you can be sure that you’re getting plenty of antioxidants, vitamins and minerals from the mix of different fruits.
This dessert recipe is super quick to make, ready in just 35 minutes and just 15 minutes of that is prep time, so it’s a great option if you’ve got last minute guests and some frozen fruit in the freezer.
Try it this week and you’ll have a new go to dessert recipe that everyone will just adore.
- 100g (4oz) caster sugar
- 2 x 450g (1lb) packs mixed frozen fruits, (we used a mixture of blackberries, plums, blackcurrants and rhubarb)
- for the crumble topping:
- 100g (4oz) plain flour
- 50g (2oz) unsalted butter, cut into cubes
- 50g (2oz) caster sugar
- 25g (1oz) each of hazelnuts, almonds and pecans
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Stir the sugar into the fruits and place in a 1 litre (13/4pt) baking dish.
To make the crumble topping, place the flour, butter, sugar and nuts in a food processor and pulse chop for a few seconds or until the mixture looks like breadcrumbs and the nuts are not too fine. Put the crumble on top of the fruit, pressing down lightly.
Place the fruit crumble on the centre shelf of the oven and bake for 23 to 30 minutes or until the top is browned and the juices are bubbling through.