There is nothing better than making use of seasonal produce. If you grow your own it is the ideal and satisfying conclusion to work well done. If you buy local, you are supporting local growers and the good environmental practice of choosing lower food miles as well as enjoying the benefits of fresh food that hasn’t been off the plant for too long.
At the moment we are enjoying the season of grapes, figs and stone fruit. Whilst a bowl of peaches, plums and nectarines are much appreciated in this household, it is inevitable that a few will start looking a little too squishy for the lunchbox as the week progresses. Also, our local greengrocer will also often have bags of stone fruit (or apples) that’s a little bruised or overripe on special, and these are both great opportunities to create an amazing fruit crumble.
Fruit crumble can be made in any season with a selection of whatever fruit is around, and is an ideal solution for using up fruit a little past its prime and eliminating some potential food waste. This recipe, based on one from Jamie Oliver is super easy, reliable and uses minimal ingredients that are likely already in your pantry/fridge. Easy one for the kids to get involved with too.
It's not super pretty, but it's cheap, easy and delicious. It's just Perfect, Simple Food.
225g Plain Flour
115g Butter (and a little extra to sprinkle in bits on top)
90g Brown Sugar
pinch of salt
Variations: Swap half the flour for rolled oats or toasted muesli
Add a teaspoon of spice like cinnamon or ground ginger
455g fruit, washed and prepared
3 Tbsp Brown Sugar
Variations: Use any combo of fruits. Apple is a classic base and summer stone fruits like plums, peaches, nectarines and apricots are my favourite and berries, pears and rhubarb are all great. Toasted nuts and sultanas also make a great addition.
Preheat oven to 200 degrees celsius. Lightly grease a shallow, ovenproof baking dish (I use a square glass baker ~20cmx20cm)
Stick all the crumble ingredients in a food processor and blitz until mixture resemble fine breadcrumbs. This can also be done by hand by rubbing small pieces of butter into the mixture with your fingertips.
Put the the fruit into the baking dish and sprinkle with sugar. Spread the crumble mixture over the top and shake it a little. You want the top even, but don’t press it down, keep it loose.
Bake for about 30 minutes or until the top is evenly golden. If the top looks like it’s going darker around the edges fiorst, turn your oven down a bit.
Serve with ice cream, custard or a dollop of natural yoghurt.