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Autumn berries and fruit crumble with an almond topping

35 mins | Serves - 4

 

Ripe fruits are perfect for making a tasty crumble. Any fruit that is slightly past its best can be cooked up in this crumble.

TIP

Cook this recipe to use up ripe fruits!

  • Ingredients
  • Method

CRUMBLE INGREDIENTS

90g plain flour
30g ground almonds
60g sugar
60g soya spread (butter/spread can be used)

FILLING INGREDIENTS

30g butter
30g demerara sugar
420g mixed fruit (sorted in to soft and hard fruits, the hard fruits peeled cored and diced and the soft fruits i.e. plums and nectarines cut into pieces and stone removed. The berries can be left just as they are)
½ cinnamon stick
1 clove
1 star anise

CRUMBLE METHOD

• Preheat the oven to 180C/Gas mark 4
• Mix the flour and sugar together
• Add the spread and mix together using fingertips until it forms a bread crumb consistency
• Place the mixture onto a greaseproof lined baking tray and cook in the oven for around 15 minutes until it’s a light golden colour

FILLING METHOD

• Place the butter and sugar in a pan with a little water and boil until a light golden caramel is formed
• Place the hard fruits and the spices in the pan and cook gently for 6 minutes stirring occasionally
• Add the soft fruits and cook for a further 3 minutes
• Add any berries, remove from the heat and leave for 5 minutes
• Remove the spices, place into an oven proof dish and spoon over the topping so as to cover all of the fruit mix
• Cook in a hot oven at for around 10-15 minutes ensuring the centre is hot, then serve

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