Fruit Bowl Crumble

Some nights it's all about the tastes of home and something that's super simple to make (that looks like it is more complicated than it is, so you can lie and say it was hard work and look uber talented) Tonight, aka a lazy Sunday, was without a doubt one of those nights and so, my glorious fruit bowl crumble was born. A crumble which enables you to use up some in seasonal fruits, just before they turn bad, because you didn't eat as much fruit as you thought the past week on account of Haribo Starmix being on offer in your local supermarket. Whoops.

Anyway…so you don't feel too bad about that for too long as it doesn't do to dwell on wrongdoings, particularly ones you would repeat in a heartbeat given half the chance, I offer you this wonderful crumble recipe, ready in about an hour from start to finish, to make you feel better about your recent life choices.

In mine, I used pears, apples and a handful of raspberries because I like crumbles that are tart on the bottom and super-sweet on the top (Nigella, pun-your-heart-out) however, the fruits listed in my recipe can of course be substituted for others, just make sure you keep roughly the same quantities over all.



Recipe


Ingredients:


For the filling:


6 pears, peeled and sliced
5 apples peeled, cored and sliced
200g raspberries
4 tbsp water
4 tbsp caster sugar


For the crumble topping:


75g butter, softened
150g plain flour
100g light brown sugar


Method:

1. Firstly prepare your fruit and heat your oven to 180 degrees (based on a fan assisted oven.) The apples will need to be peeled and cored before being sliced, the pear will need to be peeled and sliced and the raspberries can be left whole. 
2. Place your fruit into a large saucepan with the water and sugar and cover. Heat on a low-medium heat. This little concoction will stew away until the fruit almost seems to be a mushy consistency, at these point, remove from the heat and leave to cool a little.
3. Once slightly cooled, place your fruit into a suitable, oven proof dish and leave to one side.
4. Prepare your crumble topping by putting your flour, sugar and softened butter into a bowl and mix by hand until it reaches a breadcrumb-type consistency. 
5. Once done, sprinkle evenly over your filling and, when ready, pop into the oven for 30 minutes.
6. If you don't wish to put this mixture in the oven straight away, that's no problem, simply cover and cook when desired. 
7. Serve as you wish. I had takers with vanilla ice cream, some completely on it's own and some went for custard. IT'S ALL GOOD. Promise.