העדפות בחיים פשוטים

מצרכים

• Soft fruit
• Cold butter
• Plain flour
• Caster sugar
• Add the soft fruit to the bottom of a baking dish until it is about two thirds full. You want to leave enough space at the top for your crumble.
• To make the crumble topping, use the ratio of 2 parts flour, 1 part butter and 1 part sugar. For example, in this video I used 240g plain flour, 120g butter and 120g caster sugar. If you’re making a larger crumble than me, you’ll need to increase the quantities. Don’t worry if you make too much topping — you can always pop it in the fridge to use later.
• You can also add in some oats if you’d like a more textured crumble — just substitute some of the flour with oats. You can try using brown sugar instead of caster sugar if you’d like a more golden brown topping, and you can reduce the sugar if you’d like to make a less-sweet version. If you like it richer, you can add extra butter.
• To make the topping, add the flour, butter and sugar to a mixing bowl and rub the ingredients together until they form a fine crumb. When adding the topping to the fruit, squeeze some of the crumble topping together to create nice chunks. Pop in the oven at 200°C (180°C fan) for about 20 minutes or until the top is golden brown and the fruit is bubbling and juicy below. If the top starts to go brown before the fruit is cooked, cover gently with a piece of foil and allow to cook further.
• Serve with cream, ice cream or custard and enjoy nice and warm.
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