I have a few crumble recipes on my old blog (I’m slowly transferring all of my favourite posts over here so will share at least one more) and they’re all fairly similar but with different fillings, but I always change them slightly, including a new top tip from my Mum this time!

Here’s my latest Autumnal treat which went down a storm at work so I had to get this typed up quickly to share it 😉 I hope you enjoy!

Serves 12-18

Calories 251-335 – (depending on the portion size!)

INGREDIENTS:

For the filling:

2 Cooking Apples – peeled, halved, cored & sliced

12 Plums – halved, pitted & sliced

100g Golden Caster Sugar

3 tbsp Port

1 Clementine – juice & zest

1 tsp Ground Ginger

1 tsp Cinnamon

For the topping:

100g Oats

200g plain flour

130g salted butter

130g Demerara Sugar (I had run out so used Light Muscovado Sugar this time)

1 clementine – zest (optional)

METHOD:

1. Preheat the oven to 180°C.
2. Add all of the filling ingredients to a large pan on medium heat, stir and bring to the boil. Cover with a lid and simmer for 10 minutes.
3. Meanwhile make your crumble topping. Blitz all of the topping ingredients in a food processor until you have crumbs. (Or rub everything together by hand if you don’t have a food processor.)
4. Sprinkle the crumbs over a baking sheet (I had to use two) and bake in the oven for 5-10 mins, checking and stirring regularly so it doesn’t burn on the edges. This makes it nice and crisp even when it sits on top of the liquid later – thanks for the tip Mum!
5. When the filling is ready, the liquid will still be quite runny but more of a syrup and smells deliciously Christmassy! Pour into your oven dish (I used two) and sprinkle over your crumble topping.
6. Bake in the oven for 20 minutes.
7. Serve with lashings of cream or custard and enjoy!

Tag me on Instagram if you make it! I hope you love it 🙂