Crumbles just have to be one of the easiest and most impromptu desserts out there. Traditionally, it is made with apples, but the concept is seamlessly adapted to almost any seasonal fruit one can think of.This version has some berries embedded between the apples. A tart apple would do best here, but use whatever you’ve got. I used frozen berries, but the same method applies to fresh ones. The addition of toffee (I used jarred milk jam, feel free to use dulce de leche) is completely optional. The fruit is blanketed with a thin albeit rich coating of flour, butter, and sugar (oats and nuts too, for a textural and healthier kick) and baked to a soft-crunchy mix that would beautifully go well on its own or with a generous ball of vanilla ice cream.
Ingredients: (serves 4)
1/3 cup flour
1/4 cup butter
1/4 cup brown sugar
1/2 cup oats
1/2 cup walnuts
3 granny smith apples
1 cup berries (fresh or frozen)
1 lemon, juice
Pinch of cinnamon
2tbsp toffee, caramel or dulce de leche, optional
custard, cream, or ice cream, to serve
Pre-heat oven to 350F.
Peel, core and chop apple into slices or chunks.
Put them in an oven-proof dish, squeeze over the lemon juice and toss to coat.
Embed the berries in and around the apples, sprinkle over a little cinnamon and drizzle the caramel if using.
Put the flour, butter and sugar into a food processor and whizz up until it forms crumbs.
Add the oats and pecans at the last moment, so they only get a little chopped.
Sprinkle the fruits with the crumble topping.
Bake for 45 minutes after which the intense berry ink would have stained everything to a beautiful effect.
Serve still warm, optionally accompanied by some custard, cream, or ice cream.