Crumbles 3 Ways

Gooseberry and Elderflower

Serves 4-6 

Ingredients

For the base

  • 600g gooseberries, washed
  • 75g  sugar
  • 2 tbsp elderflower cordial

For the crumble

  • 65g plain flour            
  • 65g wholemeal flour 
  • 90g butter
  • 65g brown sugar
  • 5 walnuts, roughly chopped  
  • 65g oatmeal

Natural yoghurt or ice cream, to serve

 Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5.
  2. Grease an ovenproof pie dish.
  3. Place the gooseberries, sugar and elderflower cordial in a saucepan, cover and cook for 3 – 4 minutes or until the fruit has softened. 
  4. To make the crumble topping, place the plain and wholemeal flour in a mixing bowl. 
  5. Rub in the butter until the mixture resembles breadcrumbs. 
  6. Stir in the sugar, walnuts and oatmeal.
  7. Spoon the fruit into the ovenproof dish.
  8. Sprinkle the crumble topping over the fruit.
  9. Bake for 20 minutes until golden brown.
  10. Serve warm with a spoon of yoghurt or your favourite ice cream.

 

Apple and Mango

Serves 4-6

Ingredients

For the base

  • 6 dessert apples, peeled, cored and chopped
  • 4 tbsp sugar
  • 1 mango, diced
  • 2 tbsp water

For the crumble

  • 65g plain flour            
  • 65g wholemeal flour 
  • 90g butter
  • 65g brown sugar
  • 5 walnuts, roughly chopped  
  • 65g oatmeal

Natural yoghurt or ice cream, to serve

Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5.
  2. Grease an ovenproof pie dish.
  3. Place the apple, sugar, mango and water in a saucepan, cover and cook for 5-7 minutes until the fruit has softened. 
  4. To make the crumble topping, place the plain and wholemeal flour in a mixing bowl. 
  5. Rub in the butter until the mixture resembles breadcrumbs. 
  6. Stir in the sugar, walnuts and oatmeal.
  7. Spoon the fruit into the ovenproof dish.
  8. Sprinkle the crumble topping over the fruit.
  9. Bake for 20 minutes until golden brown.
  10. Serve warm with a spoon of yoghurt or your favourite ice cream.

 

Pear and Rosemary

Serves 4-6 

Ingredients

For the base

  • 6 pears, cored, peeled  and sliced
  • 5 tbsp sugar
  • 2 sprigs of rosemary

For the crumble

  • 65g plain flour           
  • 65g wholemeal flour
  • 90g butter
  • 65g brown sugar
  • 5 walnuts, roughly chopped 
  • 65g oatmeal
  • ½ tsp chopped rosemary

Natural yoghurt or ice cream, to serve

Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5.
  2. Grease an ovenproof pie dish.
  3. Place the pears, sugar, rosemary and water in a saucepan, cover and cook for 4 – 5 minutes until the fruit has softened. 
  4. Removed the rosemary.
  5. To make the crumble topping, place the plain and wholemeal flour in a mixing bowl. 
  6. Rub in the butter until the mixture resembles breadcrumbs.
  7. Stir in the sugar, walnuts and oatmeal and rosemary.
  8. Spoon the fruit into the ovenproof dish.
  9. Sprinkle the crumble topping over the fruit.
  10. Bake for 20 minutes until golden brown.
  11. Serve warm with a spoon of yoghurt or your favourite ice cream.