A crumble is the friendliest of puddings. It asks for very little skill, uses whatever fruit is in season, and comes to the table bubbling and golden. Apples are the classic choice, but plums, rhubarb, pears and berries all work beautifully, and a mixture can be even better. It is a good recipe for anyone who wants to start cooking, and for anyone who has more fruit than they know what to do with.
Start with fruit that is ripe and sound. Wash it, trim it and cut it into pieces of a similar size so that it cooks evenly. Tart fruit needs a little sugar, and sweet fruit needs less. If you enjoy picking blackberries from the hedgerows, only pick what you are absolutely certain about, and ask someone experienced if you are in any doubt. Otherwise, use fruit from your garden, a friend or the market.
The topping
The topping is what makes a crumble. Butter is rubbed into flour with sugar until it looks like coarse breadcrumbs, and many cooks add rolled oats, chopped nuts or spices such as cinnamon or ginger. Rub the butter in lightly and quickly, and scatter the crumbs loosely over the fruit rather than pressing them down. Follow a recipe for the amounts, the oven setting and the baking time, since ovens vary.
A crumble is ready when the topping is golden and the fruit is bubbling at the edges. Let it stand for a moment before serving, because the juices are very hot. Serve it with custard, cream or ice cream. Crumble topping keeps well in the freezer, so it is worth making extra and storing it in a clean tub, ready to sprinkle over fruit whenever you fancy a pudding.
Leftover crumble should be cooled and kept in the fridge, covered, and eaten soon. Cold crumble is very good for breakfast with yoghurt. If it smells strange or looks odd, throw it away. You can also freeze portions of stewed fruit in the season and use them later under a fresh topping. In this way, a glut in the garden becomes a warm pudding in the middle of winter.
