I love a nice crumble. They're easy to put together, you can use almost any fruit and you can be quite adventurous with the crumble topping. This recipe was taken (although slightly changed) from Paul Hollywood's "Pies & Puds" cookbook. Unfortunately I didn't have few of the ingredients he was calling for, so had to improvise. I was particularly interested by the crumble topping - I've never made it using oats, but I have experimented with adding nuts into it. The result - very crunchy, somehow "rustic", delicious crumble which went perfectly well with gooseberries, apple and a splash of Calvados!
How to make it...
500 g fresh gooseberries, topped and tailed
- 1 large apple, peeled, cored and diced
- 50 ml Calvados (originally calls for elderflower cordial)
- 100 g soft light brown sugar
- 100 plain flour (original recipe calls for wholemeal)
- 75 g porridge oats
- 100 g soft dark brown sugar
- 75 cold unsalted butter
- 40 g flaked almonds (originally 25 g sunflower seeds + 15 g pumpkin seeds)
Heat the oven to 180 C and heave ready baking dish, about 20 x 25 cm.
To make the filling: put the gooseberries, apple, Calvados and sugar in the pan. Cook over a medium heat for about 10 minutes, stirring from time to time, until whole sugar has disspolved and fruit is starting to collapse. Taste, add more sugar if necessary. Transfer the filling into the baking dish.
Make crumble: combine the flour, oats and sugar in a bowl. Add the butter and rub in lightly with your fingertips until the mixture resembles coarse crumbs. Stir in the almond flakes.
Spoon the crumble mixture over the fruit filling. Bake for about 35-40 minutes until golden brown and bubbling. Leave to settle for about 10 minutes, then serve with custard, cream or ice cream.
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