Fruit Crumble
Fruit crumble is a forgiving British pudding that works with whatever fruit you have. The topping is only flour and fat rubbed together, so there is no pastry to roll and no special equipment to find. Apples, blackberries, raspberries and blueberries all suit it, alone or mixed. Bake it until the fruit softens under the crisp, sandy topping, then serve it warm from the dish.
Instructions
Rub the margarine or butter into the flour with your fingertips until the mixture looks like coarse breadcrumbs, with no large lumps of fat left.
Put the fruit in an oven-safe bowl. If you are using apples, peel, core and cut them into pieces first. Berries can go in as they are.
Sprinkle the spoonful of sugar over the fruit.
Scatter a thick layer of the crumble mixture over the fruit so it is fully covered.
Bake at 160°C (320°F) for 30 minutes. Oven temperature and crumble size vary, so adjust the time and heat to suit your oven and the size of your dish.
Make it personal.
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