This adaptable dish is given extra taste by the addition of sultanas and nuts.
Ingredients:
450g/ 1 lb prepared fresh fruit, frozen or canned (drained)
275ml/ ½ pint juices from fruit and water
10g/ 1 dessertspoon cornflour
Sugar to taste
Topping
200g/ 7 oz Homepride Plain Flour
100g/ 3 1/3 oz porridge oats
100g/ 5 oz butter
100g/ 3 ½ oz granulated sugar
25g/ 1 oz walnuts or hazelnuts, chopped
Fresh fruit and mint leaves to decorate
Procedure:
- Preheat oven to 180 °C/ 350 °F/ Gas Mark 4.
- Lightly grease an 850ml (1 ½ pint) pie dish.
- To prepare the fruit filling if using fresh fruit, lightly simmer in a little water until just tender. Drain, reserving the juice, and place in the pie dish.
- Make the drained fruit juice up to 275ml ( ½ pint) with water and gradually add to the cornflour.
- Pour into a saucepan and slowly bring to the boil stirring continuously. Add sugar to taste and stir until dissolved.
- Carefully pour over the prepared fruit in the pie dish.
- Prepare the crumble topping by mixing together the flour and porridge oats. Rub in the butter.
- Stir in the sugar, sultanas and nuts, and mix well.
- Pile the crumble mixture over the fruit to completely cover.
- Bake in preheated oven for 40 minutes until the crumble is golden brown and thoroughly heated. Decorate with fresh fruit and mint before serving.
Cook’s Notes:
Time: Preparation takes about 25 minutes, cooking takes 40 minutes.
Serving Ideas: Serve hot with dairy ice cream or whipped fresh cream if served cold.
Cook’s Tip: Save time by preparing fruit and topping separately beforehand, chill, put together and bake next day.
