I’m not sure what all of this nonsense is about crumble being a winter dessert – in my mind it’s absolutely top notch all year round. In fact, the very nature of the mighty crumble allows whatever fruit is in season to be thrown in, so summer ingredients can definitely be catered to. This recipe calls for tinned peaches and frozen raspberries (hardly seasonal, I know) but I’m particularly partial to the moisture they lend the finished product. That said, the crumble is your oyster, so mix it up!
Begin by preheating the oven to 180ºC/160ºCfan/gas mark 5/350ºF.
What you’ll need
1 tin of peaches
1 cup frozen raspberries
300g plain (all purpose) flour
pinch of salt
175g sugar (brown or granulated)
What to do
Begin by peeling and slicing your apples with your apple peeler/de-corer/slicer machine. If you do not have one, you cannot make this recipe (just kidding, but if you do have one, it makes this rather mundane task delightfully amusing).
Put the apple slices in a large baking/casserole dish (this recipe should feed about eight people), add the peaches (sorry, no syrup) and defrosted raspberries.
In a separate bowl, use your hands to combine the flour, salt, sugar and butter until you’ve achieved a crumble-esque consistency. Gently tip the topping over your fruit and bake for roughly 45-50 minutes.
If you have the time, allow the crumble to cool for a few minutes before serving. Otherwise, top with ice cream or custard and tuck in!