Mixed Fruit Crumble

Thursday 13th September 2018

Recipe for September Blog

Taken from Healthy Food in a Flash for Super Agers


Mixed Fruit Crumble

Serves: 4


As personally I can’t see anyone wishing to make a crumble to serve 2 people, this recipe serves 4.  The remaining crumble stores well in the fridge for up to 2 days or it could be frozen for up to 2 months.

450g Bramley cooking apples, peeled, cored and sliced

75g fresh raspberries

1 ripe peach or nectarine, chopped roughly

75g demerara sugar

For the Crumble topping

75g seed and grain bread flour

75g porridge oats

100g chilled salted butter, diced

75g golden caster sugar

1 Teaspoon ground cinnamon

To Serve: vanilla ice cream or crème fraiche

  • Pre-heat oven to 180C, 160C Fan, Gas 4.
  •  Meanwhile, put the prepared apples into a large mixing bowl and add 2 Tablespoons water.  Cover loosely with cling film.  Stand the bowl on a plate.
  • Microwave on Full power for 4 minutes.  Set aside.
  • Make the crumble topping. 
  • In a large mixing bowl, combine the flour and oats.  Add cinnamon.
  • Add the cubed butter to the bowl.  Using finger tips, rub the butter into the flour and oats, until it resembles breadcrumbs.  Alternatively use the food processor.
  •  Stir in the sugar and set aside.
  • Drain the apples and put into a dish about 1 litre capacity.  Add raspberries and peach.
  • Sprinkle the caster sugar over the fruit.
  • Sprinkle the crumble topping evenly over the fruit to cover completely and fairly thickly.
  • Bake towards top of oven for 35 minutes, until golden.
  • Serve with ice cream or crème fraiche.