A hearty winter meal is best ended with a warm fruit crumble.
I’ve tried lots of different versions of fruit crumbles, crisps, buckles, cobblers, but I always come back to the one I’ve been making for what seems like forever. I’ve cobbled together (yes, a shameless pun) a recipe using a recipe from The Joy of Cooking for the crumble part. You know how the book has those two red book-mark ribbons? Well, one of my two ribbons is permanently placed between the pages of this recipe because it’s what I most use this book for. I use my own fresh fruit filling recipe, which you can vary depending on the season and your preferences. My advice is to always use apples as a base because they are nice and tart and aren’t too watery, so maintain a good consistency. Then add your favorites – strawberries, plums, peaches… To finish it off, serve this with a generous scoop of vanilla ice cream of sweetened whipped cream, and send your guests home desperately needing a nap!
This recipe works very well as a parev dessert as well.
HOT FRUIT CRUMBLE
5 cups peeled and very thinly sliced green apples (for variation, cut down apples to 3 cups and add 2 cups of peeled and thinly sliced ripe plums or peaches, or sliced strawberries. For strawberries, slice ahead of time and let them sit in a strainer for about an hour to get rid of excess liquid)
1 cup butter or margarine
2 cups packed brown sugar
1½ cups flour
1½ cups quick cooking oatmeal
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
How to do it
1. Pre-heat your oven to 180°C (350°F)
2. In a medium-sized pot, melt the butter/margarine.
3. Add the sugar, flour, oatmeal, baking powder, baking soda and salt and mix together well.
4. Spread half of the crumble mixture on the bottom of a medium-sized ungreased oven-proof dish, and pat down so the bottom of the dish is fully covered. Then spread the fruit over the crumble. Top with the rest of the crumble mixture, spreading it evenly over the fruit.
5. Bake for 30-35 minutes.
Serve warm. Serves about 8.