Crumble Recipes

STRAWBERRY AND APPLE CRUMBLE RECIPE

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CRUMBLES
Apple Crumble
Plum Crumble
Raspberry Crumble
Gooseberry Crumble
Blackberry & Apple
Rhubarb
Strawberry & Apple
Apple & Almond
Crumble Tart
Plum & Honey Crumble

Apple Crisp

Four Crumble Toppings

By adding strawberries to apples not only do you end up with delicious tasting filling but the colour of the mixture changes to an appealing red.

After that everything is as per a normal crumble. Top the fruit mixture with any one of our three crumble toppings and bake in the oven for around forty minutes. Serve with ice cream, custard or drizzle lots of cream on top.

HOW MANY SERVINGS	Four servings
TIME TO PREPARE	15 minutes
COOKING TIME	40 minutes
WILL IT FREEZE?	Yes

CHOICE OF CRUMBLE TOPPING
Use the box below to select whichever crumble topping takes your fancy. Having done that the appropriate ingredients will appear in the recipe.

INGREDIENTS

Ingredient	How Much
THE FILLING
Strawberries	¾ punnet
Cooking apples	3 medium
White or brown sugar	30g / 1oz

THE CLASSIC CRUMBLE
Self-raising flour	280g / 10oz
Brown or white sugar	140g / 5oz
Cooking margarine	140g / 5oz

PREPARATION
Pre heat the oven to 180°C - 350°F - Gas Mark 4.
Peel the apples, cut them into quarters, remove the core then cut each quarter into six or eight slices. Remove the stalk from the strawberries and cut them into quarters

RECIPE INSTRUCTIONS

1. Place the cooking margarine and flour into a largish bowl and blend them together. We found it easiest to use hands but a fork or food blender does the job as well. Continue mixing until it forms mainly evenly sized crumbs. This takes 3 to 5 minutes.
Add the sugar and blend that in as well. This will make the mixture even more crumbly.

2. Mix the strawberries and apples together and spread them over the base of an oven proof dish. Sprinkle the sugar for the filling (30g / 1oz) evenly over the top of the fruit. Sprinkle the crumble mix over the top and even it out with a knife.
Bake for forty minutes until the crumble is a light brown. Serve with ice cream or custard.

This crumble freezes very well and keeps in the fridge for a couple of days.

Recipe by: Josey Laurel

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