Custard, cream or vanilla bean ice cream? The ice cream won the vote! I haven't made a crumble in years so I was more than a little nervous about making one for a Father's Day meal. A family favorite was rhubarb (just rhubarb...no strawberries to soften the tartness). But this crumble was made up of apples, raspberries, blackberries and one little peach.
What I did:
Skinned and cut up the apples and little peach (bite sized pieces or larger). Put in a baking dish with the berries and a couple of tablespoons of sugar and a tablespoon of flour.
I preheated the oven to 375 Fahrenheit.
The recipe I followed for the crumble (this we have always eyed, but I didn't want it too sweet or too floury) was from a 1977 edition of "The Dairy Book Of Home Cookery".
6 oz of flour.
3 oz of cold butter (I used salted).
2 to 3 oz of sugar.
Everything is up for interpretation or whatever is in the cupboard for a crumble so I used my last spoonful of brown sugar. In a bowl I put the flour, sugar and butter together. I then cut the butter into the dry ingredients with a knife. But that doesn't last long the best way to get it crumbly is to use your fingers. Scooping up handfuls at a time and rubbing the mixture gently between your fingers then scooping up more until it's all crumbly (it doesn't take long). Put on top of the fruit gently, no patting down. (I doubled the recipe for my crumble).
Into the oven until golden brown, put a pan or tin foil under you baking dish in case of fruit juice bubbling over.
Crumble always tastes even better the next day, cold or warmed up.
The Daddy says "The crumble was delicious, it reminded me of the old days"
I met this little guy sitting in the middle of the road on a rainy day. We called him Toadie (surprise?). He was about six inches long but stretched to a foot when he jumped! I gave him a little nudge with my shoe to help him on his way. It took only three jumps to clear the road and disappear into the hedge. Maybe I will see him again some day.
