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For the fruit

Nutrition: per serving

  • kcal435
  • fat20g
  • saturates12g
  • carbs57g
  • sugars34g
  • fibre8g
  • protein6g
  • salt0.4g
    low
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Method

  • step 1

    First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

  • step 2

    Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

Recipe from Good Food magazine, September 2012

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.3 out of 5.15 ratings
r1chards avatar

r1chards

Without the water in the crumble, it still ended up as a dough, I had to use a fair amount of extra flour to get a crumble. Worth it as it tasted great

raceclaire47jeTKAPg

Very disappointing. I hadn't read the comments because I've never had a problem with recipes from this site ... until now. Not enough crumble mixture and not enough sugar in the fruit. Lesson learned!

Craig_S-2

Wish I had read all the comments regarding the crumble before I put it in the oven. Fruit was lovely, but I did add an extra tbsp of sugar to it.

jthompson

Crumble topping proportion fat to flour are totally out. Needed more flour and oats to get a good crumble.

jenclews avatar

jenclews

A star rating of 1 out of 5.

Crumble topping wasn't that good, sticky and had to be rescued with extra oats and flour. There are better recipes around.

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