My resistance has crumbled..

Apple & Plum Oaty Crumble:

Serves about 4-6 (depending on greed!)

It's even colder today, it's Christmas card making and festive film watching weather so I plum(b)ed for something to warm us to the core....

Crumbles always give the impression of being as old as the hills, the sort of homely dish that the Yeoman of middle England have been returning horny handed to since not long after the Magna Carta was signed. But it was actually popularized during the war as a way eking out ingredients for pies and also as it doesn't need resting like most pastry it was easier for busy (and in some cases new to cooking) mums and housewives to make. Whatever it's easily one of the best puddings going, I've added some orange juice to counter the sweetness of the dessert apples and added oats to the crust for extra texture and flavour.

What you'll need.

Filling

1kg mixture of Plums & apples( Braeburns & coxes), peeled, cored and roughly chopped

Juice of one medium orange

2 teaspoons cinnamon

Good glug of sloe gin

Caster sugar to taste

Topping

90g plain flour

30g porridge oats (I had the ones with a man in kilt on the packet in the cupboard)

90g chilled unsalted butter, cut into cubes

6 tablespoons light muscavado sugar

Time: 50-60 mins (most of it is stewing & baking time)

What to do:

1. Put splash of water in a large sauce pan to stop the fruit sticking and add the chopped fruit, sugar and the sloe gin and sprinkle on the cinnamon
2. Heat the mixture with the lid on until the juices start to run and the mixture is almost cooked.
   

Make the Topping:

1. Put the flour and oats in a large mixing bowl.


2. Add the sugar and the cubes of butter .


3. With your coolest hands rub in the flour until you've got breadcrumbs, the odd lump will add to the numblyness.


4. Put the cooked fruit into your pudding dish.


5. Sprinkle on the topping and then when you are ready put in a preheated oven (190C (Gas Mark 5)) for 25-35 mins depending on the dish/ oven and how caramelised you like it.
   
6. I won't offend anyone by telling you to eat with whatever you like with your crumble, I'd go for either custard or ice cream or even what we in our house always call Coronation Milk also as we all know it tastes just as good the next day.

NB: I made mine in half litre foil (takeaway) container so i few in freezer. I frozen them before cooking and will defrost them and cook them as above the portion above makes