Everyone loves a home-made crumble – and this one, made with juicy seasonal fruit and a crunchy topping, is just delicious.
*This basic crumble mixture can top any fruit filling such as rhubarb with strawberries, gooseberries, or apples with blackberries. *Demerara sugar in the crumble gives a lovely crunchiness, otherwise use light muscovado. You could add 50g flaked almonds to the topping or replace 50g of the flour with porridge oats. *Serve with cream, crème fraîche, custard, vanilla ice-cream or Greek yoghurt.
The best crumble recipe I've tried so far. Unlike some this isn't too sugary. I used a little less cinnamon and added some ground almonds to the crumble top (because they were in the cupboard) & it tasted great. - 21 Mar 2010
Very good, not too sugary, made with oats as well. - 05 Oct 2009
I used this topping with the addition of oats as suggested and it was delicious!!! I have never used demerara sugar but now I have I won't be going back to anything else, it's so lovely and crunchy! I used plums, apples and raisins with ginger and cinnamon for the filling with a tbsp of sugar...it went in an evening between the 2 of us! Thanks for a great recipe - 21 Apr 2009