September heralds the arrival of Autumn – my favourite season – and with it the beginning of crumble season. This Mary Berry recipe is a twist on the crisp-weather classic; the fruit and crumble are cooked separately so the crumble stays crisp, meaning that you can make the topping in advance and assemble the dessert whenever needed – often at this time of year! The topping is delicious to nibble on too – almost granola-like in its composition, this is one crumble that feels practically saintly. To make the topping, you will need:
50g plain flour
50g porridge oats
150g muscovado sugar
150g walnuts, roughly chopped
50g sunflower seeds
100g softened butter
1) Preheat the oven to 180C/ 160C Fan/ Gas 4.
2) Weigh the topping ingredients into a large mixing bowl.
Rub in the butter until evenly distributed and the mix has formed small clumps.
Spread the mixture evenly over a baking tray lined with parchment and bake for 20 minutes until golden brown and crisp.
Stir to break up the crumble ready for the topping.
3) Meanwhile, prepare the fruit. You could use any crumble-appropriate fruit; I went for brambles and apples (you want about 1.5kg of fruit to serve 6).
I find cooking the fruit in the oven means it keeps its shape better, but begin by stewing the apples with some lemon juice and sugar (about 100g muscovado if you’re using cooking apples, less for eating ones) in a pan on the hob.
Transfer to an ovenproof dish, add the brambles on the top and cook for about 20 minutes until tender but not falling into a pulp.
Sprinkle the crumble over the hot fruit and serve with cream or ice cream.
The topping keeps well for a week in an airtight container, and the fruit will keep for 3 – 4 days in the fridge.
What are you baking this weekend? What’s your go-to crumble recipe?