You can use any ripe sweet fruit you like for this, really — peaches, apples, apricots, nectarines, pineapples... This is best served warm, when it has cooled down a bit, with a jug of warm custard or just a blob of thick or clotted cream on the side, and a dusting of icing sugar. Sometimes I like the crumble topping to be soft soft, and then I use
Mix together the flour, brown sugar and the other half of the caster sugar in a bowl. Add the butter and vanilla and rub them in with your fingertips, working until the mixture isn’t smooth but looks like damp clustery sand. Your fingers might be tired.
Scatter the topping over the fruit to cover it completely in a good thick layer.
Let it cool down a touch and then serve warm with whipped thick or clotted cream, a jug of custard or vanilla ice cream.
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