Name: Summer fruit crumble
Yield: Feeds four to six
Ingredients: ½ mango; 150 g (5¼ oz) plain flour; 1 cup raspberries, blueberries, strawberries; 2 tbsp caster sugar; 2 tbsp ground almonds; 75 g (2½ oz) brown sugar; 2 apricots; 1 green apple; ½ tsp ground cinnamon; 2 peaches; 75 g (272 oz) butter; 2 nectarines

Preparation info

Feeds
four to six

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

It’s worth waiting for the height of summer to produce this patronisingly simple pud with its rough and crumbly almond topping. The berries will collapse throughout cooking to provide delicious, sticky juices. By all means, put your own mix of fruit together, depending on what’s around.

Ingredients

Crumble topping

150 g (5¼ oz) plain flour
½ tsp ground cinnamon

Method

Heat oven to 190°C (375°F). Sift flour and cinnamon into a bowl. Cut butter into tiny cubes and rub lightly into the flour with your fingertips, leaving it clumpy. Mix lightly with sugar and ground almonds.

Peel and roughly chop all fruit as appropriate, and arrange in a jumbled layer in a large buttered pie dish or baking tray. Sprinkle with caster sugar. Top with crumble topping. Bake