Last weekend, in the late golden September sunlight, we kicked off the hot autumn pudding season with a fragrant, fruity crumble, made by my brother Har, and of course, the BSG.
Here's the recipe...
This can be pretty much any fruit you like, (and quantities really depend on what crumble to fruit ratio you prefer.)
Makes enough for 6
8 good-sized plums, purple, red or yellow
4 large cooking apples
2 tablespoons of water
Caster sugar, a couple of good shakes from the bag
For the topping:
200g plain flour, or mix half and half porridge oats
100g cold butter, cubed
125g demerara sugar
Wash the fruit, stone and quarter the plums, peel core and chop the apples. Put them in a heavy based pan sprinkled with the water and sugar to start them off, only for a few minutes (you can even put a star anise or two in with the fruit to spice it up a bit; it works well with plums, and cardamom pods suit rhubarb very well). Put the fruit in a buttered oven-proof dish.
In a food processor blend oats/flour, butter and sugar, until you have something the texture of builder’s sand – but taste it! If you like, sprinkle in some cinnamon and blend again. Then spread evenly over the fruit, don’t pat it down, and put in the oven at 180C for 35 minutes or so, until light brown on the top and bubbling at the edges.
Serve with crème fraiche, ice cream, yoghurt, custard: whatever’s your favourite.