These days I rarely have impromptu suppers at home but when I do I don’t even think twice about making this recipe for crumble, or adaptations of it. Crumbles are so versatile, plus they take almost an insignificant number of minutes to assemble. The baking takes a little longer but you don’t have to do anything while it’s in the oven anyway. It takes the pressure off cooking, especially when you know you have a standby recipe for emergencies.
This is technically not a typical seasonal recipe, but I thought to include it today because for me this time of year is all about emergencies, and a great pick-me-up during stressful times. I know that for many of you Christmas preparations can be a nightmare, but I hope the work and planning that goes on behind the scenes is ultimately worth it. I dare to say this is one of the healthiest recipes in this blog, excluding those times when there’s cream involved, of course – however it is Christmas so there’s nothing wrong in a little indulgence!
For the topping you need:
- 125g butter
- 60g jumbo oats
- 40g flaked almonds
- 30g sunflower seeds
- 70g plain flour
- 1 teaspoon ground cinnamon
- 75g light brown sugar
For the fruit mixture:
- 500g frozen blackberries (mixed summer fruits would also be a good option)
- 2 teaspoons cornflour
- 50g vanilla sugar or caster sugar
Preheat your oven to 200ºC/Gas mark 6. Melt the butter and put to one side.
In a bowl combine the oats, flaked almonds, sunflower seeds, cinnamon and brown sugar.
Place the fruit of your choice in a round shallow pie dish and sprinkle the cornflour and sugar as evenly as possible over it. Move the dish about to mix. (You’ll need the cornflour to absorb some of the juices since the fruit has been in the deep freeze for some time.)
Stir the melted butter into the topping (dry oat mixture), and spoon this on top of the frozen fruit on top. Do not cover completely as to end up with some of the fruit peaking out of the topping. It will look really pretty!
Bake for around 25-30 minutes. Serve this alone or with double cream during the colder months. (In Summer it’s perfect with ice cream.)
(Recipe adapted from Nigella Express, Chatto & Windus, 2007.)