Flexible fruit crumble

Name: Flexible fruit crumble
Cook time: 1 h
Total time: 1 h
Yield: Serves 6–8
Ingredients: 350 g/12 oz plain (all-purpose) flour; 1 tsp baking powder; 1 tsp ground cinnamon; 75 g/2¾ oz flaked almonds, crushed lightly in your hands; 50 g/1¾ oz rolled oats; 100 g/3½ oz soft brown sugar; 175 g/6 oz butter, chilled and diced; 100 g/3½ oz caster (superfine), brown or demerara (raw) sugar; 150 g/5½ oz spelt or wholemeal flour; 150 g/5½ oz butter, chilled and diced; juice of 1 lemon or orange (not all may be required); 100–200 g/3½–7 oz sugar (any is fine), depending on the sweetness of the fruit; 675 g–850 g/1½–1 lb 14 oz prepared fruit, diced into bite-sized pieces, removing any stems, seeds or inedible parts where required; 100 g/3½ oz coconut sugar or soft brown sugar; 100 g/3½ oz coconut sugar or soft brown sugar; 150 g/5½ oz coconut oil, chilled; 50 g/1¾ oz desiccated coconut; 200 g/7 oz plain (all-purpose) flour; 1 tsp ground spice, such as cinnamon, ginger or nutmeg; 1 tsp ground spice, such as cinnamon, ginger or nutmeg; 1 tsp ground spice, such as cinnamon, ginger or nutmeg; 1–3 tbsp cornflour, depending on the juiciness of the fruit; juice of 1 lemon or orange (not all may be required)

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

This is a recipe that's flexible from the top to the bottom. The quantities I’ve given all serve six to eight people, though you can increase to serve more when required.

I don’t usually bother measuring the fruit. I’ll have a baking dish in mind that will be suitable for the number of people to feed, and add the fruit directly to the dish, filling it about three-quarters full. So, here are a few crumble topping suggestions, and a basic method to follow and adapt accordingly for a

Ingredients

Dessert
Vegetarian

Ingredients

Method