I wondered if there was a connection between being Jew-ish and the fact a fruit crumble often appears as a frequent dessert offering for a family Friday night dinner. So I googled, Jew and Crumble and the answer is no, a ton of other things came up, use your imagination … moving on.
Jane, my mother, always rustled up a wonderful crumble. Some of my earliest memories of a Friday night dinner would be the apple crumble. The filling, slightly tart, the crumble in my opinion never enough and always accompanied by the worst form of dairy free ice cream imaginable, Soya hadn’t come into play yet as a dairy alternative. None the less always delicious. Sometimes there were added raisins, or other fruits added.
So when and where did the crumble originate? Well research suggests that the crumble topping was born out of second world war rationing, due to the traditional pie toppings being too expensive and containing too many ingredients. The British public loved the simplicity, and the crumble was born.
I always recommend using Bramley Apples as they are the ideal flavour and consistency for stewing, other apples don’t break down. Serve your crumble with ice cream, drown it in custard, but just make sure it is piping hot. This easy dessert will always impress those you are feeding and don’t make your main course too big so that your guests have room for dessert. Happy baking. This is also delicious as a breakfast leftover .. radical I know.
For the filling
- 6 Bramley Apples (large ones)
- 500g Berries (You can use the frozen packets that mix and contain, blackberry, raspberries, etc.)
- 3 Tbsp sugar
- 3 Tbsp water
- 1 orange zested and juice
For the crumble
- 180g plain flour
- 90g caster sugar
- 90g unsalted butter chilled and cubed into pieces
- 30g Ground almonds
- Pinch of cinnamon
- Pre-heat the oven to 180oc.
- Peel and core and cube the apples.
- Place the Bramley apples in a heavy bottomed pan, add the sugar, water and winter fruit. On a medium heat allow to start cooking down
- The Bramley apples will begin to break down, use a wooden spoon to help mix them into the berries.
- Taste and add some more sugar if needed.
- Place in your crumble dish The mixture should now turn a bright red. Once the berries are cooked through and broken down a little. Add your remaining cubed apples and mix. Spread into your crumble dish set aside to cool.
- To make the crumble topping, Place the crumble ingredients in a bowl and with your hands, rub it all together until it forms a crumble. Spoon on top of the fruit compote.
- Either set aside in chill in the fridge or bake in the oven for 30-45 minutes, until the crumble is brown and fruit bubbling. Serve immediately.