, , , , , , ,

Yes, I know it’s June. But it’s been so flipping cold and wet that it’s felt like winter. So yesterday we had a roast. And seeing as how I’m new at this whole wifely thing, I figured pudding might be a Good Thing.

And so it was.  

There is no really elegant way to serve crumble. It’s made to be dived into, cossetted with custard and consumed with delight. If you’re planning this for a smart(-er than we had) dinner, then use ramekins to make individual portions.


Puddings & Desserts


  • 1 punnet strawberries, washed and hulled, with big ones chopped into halves or quarters
  • 2 cooking apples, peeled, cored and chopped, or stewed apple if you have it in the freezer
  • Sugar to taste for the fruit
  • 6oz plain flour, or 4oz flour and 2oz oats
  • 3oz margarine or butter
  • 2-3oz sugar depending on taste


Preheat your oven to 180°C  or just put it straight in after removing your joint if making this for a Sunday dinner, but don’t forget to turn the temperature down if you’ve made roast potatoes – I speak from experience on this one. Bitter experience.

Place your apple in the bottom of your ovenproof dish. If using fresh cooking apples, add a couple of tablespoons of water over the top, and sprinkle with a teaspoon of sugar.  There’s no need to do this if using stewed apples. Place your strawberries on top of the apples, and a sprinkling of sugar on top of those. Put to one side.

Place your flour and sugar in a separate bowl and ‘cut in’ your fat using a knife or rub it in using your fingers, until it is crumbly and well mixed. Pour over the fruit, ensuring a fair covering but trying not to pat down the crumble mix – you don’t want it to be too solid.

Place in oven for 20 – 30 minutes until bubbling and brown on top. Beware, the fruit in this is extremely hot, so leave to cool for 5 minutes before serving. Depending on the depth of the dish, the amount of fruit and sugar vs water, it can also bubble over, so place on a tray.