Fruit Crumble Recipe, UK style

Now I’m not massively into foraging for fruit or any other food, but the loveliest blackberries grow down this little country lane I’ve discovered when out cycling. Plump, juicy orbs of the deepest purple dangle enticingly from the hedgerow. Hence my creation of an easy, basic fruit crumble recipe – UK style, of course.

Free fruit that’s perfect for making an autumn pudding. I just had to stop and pick some, as the only passers by – a young family out for a Saturday morning stroll – commented as they saw me for a second time. My bike was flung down, abandoned, as I eagerly plucked the ripe fruit from the bushes.

If there’s a more definitive English autumn pudding than an apple or blackberry – or indeed an apple and blackberry crumble – then I’m blissfully unaware of it. Too busy stuffing my face with dessert to notice, I suppose. Personally I prefer this made with just blackberries. Or as an apple crumble recipe, UK style – but each to their own. Rhubarb crumble is good too, but may need more sugar as it can be very tart.

It’s all really down to personal taste, so just experiment until you get the sweetness level right. Not all crumble recipes include oats. This one does – just a small amount though, for texture. Just leave them out if you prefer! A fruit crumble with oats, or without. With the fruit of your choice. It’s all about it being your best crumble recipe, not mine…

Serves 4-6

Fruit crumble recipe, UK style: ingredients

Fruit

• Blackberries or apples, peeled, cored and chopped, 400-500g approx
• Lemon juice, 1 tbsp
• Sugar, 1 tbsp (or to taste)

Crumble topping

• Plain flour, 150g
• White or brown sugar, 150g
• Oats, 50g
• Salt, a pinch
• Butter, (room temperature) or baking margarine 100g

Equipment

• Kitchen scales
• Measuring spoons
• Ovenproof baking dish
• Serving spoons, for mixing
• Large mixing bowl

How to make this fruit crumble recipe

• Place the fruit in an ovenproof dish. Squeeze over the lemon juice and scatter over the sugar, then stir to mix well.
• Add the dry ingredients to a large bowl and mix, then add the butter/margarine in cubes or blobs – any kind of pieces will do.
• Rub the fat into the dry ingredients and rub with your fingertips. The aim is to create a loose, crumble mix resembling breadcrumbs, but there’s no need to be too exacting about this.
• Scatter the crumble mix over the fruit in as even a layer as possible but do not press it down – you want the topping to look and taste like crumbled biscuits rather than cake.
• Bake for around 25 minutes at 160°C (fan) until the topping is slightly golden.

Serve with custard, ice cream or cream.

Related recipes:

• Golden Syrup Pudding recipe
• Self Saucing Sticky Toffee Pudding
• Slow cooker Christmas pud
• Peach Melba tart
• Microwave blackberry jam

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