There are great puddings, and then there are fruit crumbles. No messing about, just the simplicity of a chewy topping over a little sea of your fruit of choice. Nothing could be easier to make. And in this modern day 'throwaway' society, it is also a great way of using up some of your old, bruised and well past it's sell by date fruit.
My daughter Cerys gets pretty excited when it comes to making a crumble. Insisting on helping out, it becomes her creation at the tender age of 3. Well, with a little help from her dad of course.
We knocked up what has quickly become the Cerys Crumble tonight. All of her favourite fruit; strawberries aplenty, apples and pears, and then topped with muesli. We have been making our own muesli for a while, one that changes each time. This one had oats, bran, sunflower and pumpkin seeds, sultanas, apricots and pistachio nuts in it. Hang on, does that qualify this as a healthy dessert? Who cares? It is delicious.
The Cerys Crumble
250g of strawberries
3 pears, peeled and cut into chunks
5 tbsp runny honey
1 vanilla pod
For the topping
200g muesli, home made or shop bought
50g wholemeal flour
1 tsp ground ginger
A small pinch of cinnamon
100g Demerara sugar
100g butter or low fat margarine
1 - Pre-heat the oven to 180 degrees C, GM4.
2 - Place all of the fruit into a pan. Split the vanilla pod, scrape out the seeds and tip into the pan. Pour in the honey and bring to the boil. Simmer for 10 minutes until the fruit softens and release their juices. Tip into an ovenproof dish.
3 - Pour all of the topping ingredients into a large bowl or individual bowls or ramkeins. Mix together with your fingers, rubbing between your fingers until it is thoroughly combined and begins to form large 'crumbs'.
4 - Pour onto the fruit and shake to level it. Place onto the middle shelf and bake for 35-45 minutes until golden brown and bubbling.
5 - Allow to cool for 10 minutes then serve with custard, cream or yoghurt.