- plastic bag
- rolling pin or strong heavy object (e.g. a can of beans)
- oven proof dish, (e.g. Pyrex or earthenware)
- mixing bowl
Preparation time: 20 minutes
Cooking time: 20 minutes
- 2 x 200g tin of fruit in natural juices – (pears, apricots, peaches)
- Handful of almonds, whole or pieces (optional)
- 1 orange
- 225g (8oz) wholemeal flour
- 115g (4oz) butter
- 90g brown sugar
- A handful of rolled oats
- Pre heat the oven to 180°C, 350°F, or gas mark 4.
- Place the almonds in a plastic bag and bash with a rolling pin or similar until crushed.
- Drain half the juice off the fruit (you can save this juice, store in the fridge and use in a smoothie), cut the fruit into bite size chunks put the fruit and remaining juice into the bottom of an ovenproof dish. Add the crushed almonds and stir.
- Using the fine grater, grate the orange rind over the fruit and squeeze over the orange juice.
- Put the flour into a large mixing bowl. Add the chopped butter and rub in using the fingertips until the mixture resembles fine breadcrumbs.
- Stir in the sugar and oats and sprinkle the mixture over the fruit.
- Bake the crumble in the oven until the topping is crisp and just starting to brown at the edges (approx. 20 mins).
- Serve with yoghurt.
Budget tips: Leave out the almonds, use seasonal fresh fruit such as apples, pears, blackberries.
Storage: Can be refrigerated for three days or split into portions and freeze for up to 3 months.
Swaps and additions: For vegans use dairy free spread instead of margarine and supplement soya milk in custard or use soya yogurt.
Serving suggestions: Can also be served with custard made with milk or almond milk, fruit yoghurt or natural yoghurt or crème fraiche.