In our house, we constantly have a full bowl of fruit.  Not because I am Mother of the year, but because my kids swing like pendulums from loving apples to having no interest in them what so ever.  With an abundance of fruit trees on our farm, they are usually served in various forms whether they like it or not! So having a few good recipes of disguise up your sleeve is very handy.  This Autumn fruit crumble, is a gloriously easy dessert that can be made and popped in the fridge until you are ready kind of dessert. You can make it while multi-tasking and while in isolation, it is a brilliant dessert to get the kids involved in keeping small hands busy.

 

For the fruit filling.

I like to use stewed fruit and fresh fruit as it gives it a nicer texture.  If you have frozen fruit like raspberries in the freezer sprinkle a few of those into the mix too. You can pretty much combine any fruit together.  

For this crumble I used, figs, nashi pears, apples, raspberries and rhubarb.

In a medium pot, I cooked the apples and rhubarb (throw a couple of cardamon seeds into the mix if you fancy, they work so well with the apples – just don’t forget to take them out once they are cooked) once the fruit is in the pot, bring the water halfway up to the fruit and bring to the boil for 10 minutes.  Put a lid on to the pot and switch off the heat. I don’t add sugar to the fruit as I think it is sweet enough but once it is cooked have a taste and try adding a teaspoon of brown sugar or just a sprinkle at a time of ordinary sugar.

In an oven-proof dish grease the edges a little and add stewed fruit, if there is a lot of syrup strain off half of it and set it aside. Chop fresh fruit or add frozen fruit at this stage and set to one side.

 

Crumble Mix

1 cup plain flour

110 grams of butter – grated (will explain later)

⅓ cup firmly packed brown sugar

¾ flaked almonds

1 tsp cinnamon

 

Call the kids in, get them to sing happy birthday while washing their hands for 20 (make it 30) seconds.  Dry them (twice) My kids think shaking their hands around the room means drying them… 

 

Preheat oven at 180*C degrees/160*C degrees fan-forced

 

In a bowl place flour, don’t worry about sifting it. Weigh the butter and then with a cheese grater grate the butter into the flour.  The kids will think this is brilliant as it looks like spaghetti. With their clean hands, they can rub the butter and flour together until it resembles bread crumbs.

Then with a bread and butter knife mix through the sugar, cinnamon and flaked almonds.

This stops the crumble clumping together.

Spread over the top of the fruit and pop into the oven for 25 mins

Serve with ice cream, custard and a good pair of stretchy pants.