Seasonal Crumble

Crumbles are the most British and homely of puds. I know it’s not meant to happen, but I love it when the fruit juices bubble up around the edge and caramelize.

The method here is for making the crumble with no pre-cooking of the top or base. I’ve given a wheat-flour and a gluten-free version of the topping – the method is the same for both, and the results are equally delicious.