Fruit Crumble

I absolutely love simple recipes. And recipes don’t come much simpler than a fruit crumble. I’ve made fruit crumbles countless times and while I tend to vary which fruits I use (although I almost always use apple) I have found a crumble recipe I will probably never stop using. It tastes best warm (especially with some homemade vanilla ice cream), but is good cold as well and should keep for a couple of days in your fridge.

This is quite a small recipe for a 14cm by 19cm oven dish, but that’s just because I live (all) by myself ;). If you want you can scale this recipe up really easily (as I have done in the past). This recipe should be enough for about 3 people (2 if you’re really hungry).

Ingredients

Filling
– 2 apples (mine weighed about 300g in total after peeling and coring)
– 150g summer fruit (I had frozen blueberries, cherries, raspberries, blackberries and redcurrants)
– 1 tbsp lemon juice
– 1/2-1 tbsp sugar (depends on how sweet you like it)

Crumble
– 50g cold butter, cubed
– 75g sugar
– 40g flour
– 35g rolled oats
– zest of half a lemon

Step 1. Peel and core the apples, cut into pieces and add the lemon juice and sugar (cinnamon can be added). Don’t forget to grate the lemon zest before juicing it. Add the other fruit and put in the oven dish.

Step 2. Put the butter, sugar, flour, oats and zest in a bowl and rub it together till you get a crumbly mixture. If it’s not crumbly enough add a bit of flour.

Divide the crumble mix over the fruit.

Step 3. Bake in oven for about 20-25 minutes at 190°C (175° for fan ovens). Be careful when you take it out of the oven, there will be quite a bit of scolding hot liquid at the bottom of the dish.

Enjoy!

En voor mijn Nederlandse vrinden

Zomerse Fruitkruimel

Ingrediënten

Vulling
– 2 appels (ik had Elstar, waren in de aanbieding)
– 150g zomerfruit (had diepvriespakje van AH, maar verwijder de aardbeien)
– 1/2-1 EL suiker (afhankelijk van hoe zoet je het wilt)
– 1 EL citroensap

Kruimeldeeg
– 50g boter, koud en in blokjes
– 75g suiker
– 40g bloem
– 35g havermout
– geraspte schil van halve citroen

Stap 1. Schil de appels, verwijder klokhuis en snij in blokjes. Voeg suiker, citroensap (rasp schil eerst) en rest van fruit toe. Doe in ovenschaal van ongeveer 14cm bij 20cm.
Stap 2. Doe boter, suiker, bloem, havermout en rasp in een kom en meng tot je kruimelig deeg hebt. Als het 1 grote klopt deeg wordt gewoon wat extra bloem of havermout toevoegen. Kruimeldeeg dan over het fruit verdelen.
Stap 3. Bak voor 20-25 minuten op 190°C (175° voor ventilatorovens). Pas op als je het uit de oven haalt, zit nogal wat gloeiendheet vocht onderin.

Veel plezier!

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