This dessert usually happens if I need to make a dessert and I need to clean out the fruit bowl and fridge of fruits. I usually use whatever I have at home, apples, berries, rhubarb, peaches, plums or nectarines work well.
I double the recipe then you can either make one big crumble or two smaller ones, as pictured above. Make the crumble in a serving dish that looks good as you serve it to the table in this dish, it's quite hard to plate up a pretty crumble plate. You can even make individual ones in ramekins.
How thick you slice the apple will determine how much they soften, I tend to slice a little thicker, as I like to get a bite of apple, cooked, not just not mushy.
With the crumble topping, I like to add oats and I love slivered almonds for texture.
If by chance when you blitz your butter in, it starts to cream, rather than look like a crumble mixture, don't stress, stop mixing, pop it in the refrigerator for thirty minutes to one hour, and you will be able to crumble the butter into the mixture again, just do it by hand now. This happened to me when I tried to overfill my small food processor, when I doubled the recipe, and I knew better, I knew the mixture wouldn't fit in the small food processor, but I still tried to do this so I would make the crumble quicker, yet it ended up taking me twice as long.
So if you are looking for a deliciously fruity dessert that is easy to make, you have to try this.
For the crumble topping:
¾ cup all-purpose flour
¾ cup granulated sugar
Pinch of salt
115g unsalted butter, cold, cut into pieces
½ cup regular oats
¾ cup slivered almonds
For the fruit layer:
750g Granny Smith apples, about 5 apples
2 cups mixed berries (fresh or frozen)
2 tablespoons freshly squeezed lemon juice (about ½ lemon)
2 tablespoons brown sugar
Preheat the oven to 180°C/160°C fan forced.
You will need a 22cm x 33cm ovenproof ceramic or glass dish.
Make the crumble topping:
Method one: In a large bowl add flour, sugar, and salt and mix to combine.
Add cold butter and work it with your hands or pastry cutter until you have pieces the size of peas. Some of the mixture will be sand-like with very small butter pieces.
Mix in the oats and almonds until you have a lumpy mixture trying not to completely break the almonds. At this point, you can cover it and refrigerate for a few days or freeze it.
Method two: You can also mix flour, sugar, salt, and butter in a food processor and then transfer to a bowl and mix the oats and almonds.
Put a layer of apples in the ceramic or glass dish. Top with the fresh or frozen berries.
Sprinkle with the brown sugar and drizzle with the lemon juice. Mix to combine.
Cover the fruit with the crumble. It will be uneven, rustic looking and maybe parts in the sides will not be completely covered. That is fine.
Bake for about 40-50 minutes, until the top is golden and fruit is bubbling.
Serve warm with vanilla custard, Greek yoghurt or vanilla ice cream.
Pin it: www.pinterest.com.au/pin/399413060717771215/