Basic crumble topping (serves 6 people)
225g plain flour (or whole-wheat flour), 150 g soft brown sugar, 75 g butter at room temperature, 1 teaspoon baking powder
Place the flour in a large mixing bowl, sprinkle in the baking powder, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest. Now sprinkle the crumble mixture all over the fruit in a pie-dish, spreading out with a fork. Place the crumble on a high shelf in the oven and bake it for 30 – 40 minutes or until the top is tingled with brown.
Variation on the crumble topping
1 Instead of all flour use half porridge oats.
2 For a nut crumble, use 175 g whole-wheat flour and 75 g chopped nuts.
Spiced apple and raisin crumble
900 g apples, peeled and sliced, 25 g brown sugar, ¼ teaspoon ground cloves, 1 teaspoon ground cinnamon, 75 g raisins, 2 tablespoons water
Place the sliced apples, raisins, sugar and spices in a saucepan, sprinkle with the water, then cook gently until the apples are soft and fluffy. Spoon the mixture into the pie-dish and sprinkle with the crumble topping above. Use a fork to even it out, but don’t press it down at all. Cook for 30-40 minutes until the topping is tinged with brown.