Years ago, a group of friends and I started a blog called Girls in the Kitchen, in which we shared tried-and-tested recipes that were sure-fire hits. My first contribution was this Fruit Crumble recipe. It is a marvellous dish to have in your repertoire and so easy. My mom, who is otherwise very good about not eating sweets, is known to come to Bombay and say, “You don’t make that fruit crumble anymore?”. So what does that tell you?
Of course, I don’t have a photograph of this. I can never remember to take photos when there’s something yummy to be tried. I usually make an apple or (tinned) peach crumble in a square or rectangular Borosil dish, so I get to see the fruit bubbling as it bakes, and some squirts of juice do come up through the crumble topping, and the sides of the fruit filling get nicely caramelised. Yum!
4 cups fruit - apples, bananas, raisins, peaches
a little honey or sugar
For the crumble topping:
1 cup flour
4 tbsp cold butter
2/3 cup sugar
To prepare the fruit:
Cut the fruit into small pieces and place with the honey\ sugar, cinnamon, and brandy (if using) on a slow fire.
Allow to stew till the fruit is somewhat soft.
Take off heat and place in a buttered baking dish, pressing down evenly.
To prepare the crumble topping:
Rub the butter into the flour with your fingertips till the mixture resembles breadcrumbs.
Mix in the flour well.
Spoon the crumble topping over the fruit evenly to cover completely and press down lightly with your palm.
Bake in a preheated oven at fairly hot for about 45 minutes till browned on top.
Serve hot with ice cream.
PHOTOGRAPH: Abricol | Dreamstime.com