No dessert earns the title of ‘winter warmer’ quite like the fruit crumble. Simple and adaptable; crumbles are true crowd-pleasers and almost impossible to get wrong.
Originating in World War II, the crumble’s humble beginnings were as an economical alternative to its better-loved sibling, the pie. Despite getting off to a less-than-favourable start, crumbles are now a firm favourite, and a host of bakers from Mary Berry to Great Aunt Mildred have perfected their own scrumptious crumble recipes.
In the face of such strong contestants in the ‘best crumble’ contest, we pulled out our ‘A’ game and put together a spicy twist on this much-loved dessert. Our deliciously warming, spiced pear, apple and ginger crumble went down so well here at Britannia Living, we thought we’d share our recipe with you:
Ingredients (Serves 6)
Fresh, stem ginger 1cm cube
Caster sugar 25g
Plain flour 200g
Caster sugar 125g
● Preheat the oven to 180°C/Gas Mark 4 and butter a large ovenproof dish.
● Peel, core and chop the apples and pears into bite-size chunks. (TIP: Keep in a saucepan of water until you’re ready to use – this will prevent the fruit from browning.)
● Finely chop the ginger.
● Add the apples, pears and ginger to a saucepan with the cinnamon, sugar and two tablespoons of water. Stew on a low heat for five minutes to slightly soften the fruit. If it begins to look dry, add a little more water. (TIP: The amount of sugar you need in the filling will depend on the sweetness of your apples. Increase the amount of sugar for very sharp apples, and decrease for sweet ones.)
● Place the fruit into the dish.
● In a large mixing bowl, combine the flour, butter, oats and sugar with your hands until the texture resembles breadcrumbs.
● Sprinkle the crumble mixture over the fruit. Press down to fill any big gaps. Avoid over-compressing as this will result in a crust-like topping when cooked.
● Place in the middle of the oven and cook for around 30 minutes or until the crumble turns golden.