You can pretty much put any fruit in a crumble but for us our favourites are Apple, Apricot, Rhubarb, Plum or Apple and Blackberry. The most important bit for us is not adding sugar to the fruit but leave the sweetness to the crumble ….. obviously I appreciate that you may want to add a bit of sugar to Rhubarb but everything else comes natural in our book! Please note this recipe assumes that you have cooked the fruit a little to soften it before you add the crumble to it.
So, the crumble….
75g Porridge Oats
75g Plain or Wholemeal Flour
50g Demarara Sugar
3 Tablespoons Sunflower Oil
Place all the ingredients in a bowl and using your fingers mix them together. Don’t worry about getting rid of all the lumps of butter, but you want a nice rustic mix which isn’t too dry.
Place the crumble on top of the part cooked fruit and cook in an oven at 175 degrees for 30 minutes.