Preheat the oven to 190°C (gas 5). Combine the fruits in a 2 litre ovenproof dish. Sprinkle with the light muscovado sugar and 1/2 tsp of the ground cinnamon. Spoon over 3 tbsp of water, then level the fruit. (For individual crumbles, divide the fruit among six large ramekin dishes on a baking sheet.)
Rub the butter into the flour using your fingertips (or use a food processor) until the mixture is crumbly. Stir in the demerara sugar and the remaining cinnamon.
Sprinkle the mixture evenly over the fruit – don't press it down. Bake in the oven for 50 minutes until the crumble is nice and golden and the fruit juices have started to bubble up around the edges. (Bake individual crumbles for 25–30 minutes.) Serve warm.
*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
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