It is noticeable how many religious festivals fall in winter or spring, a time when we seek comfort in the dark or reassurance of the new spring arriving. In both cases something warming is very welcome, and there is no better comfort food than crumble. At the time of writing the weather is oscillating between warm days and cold nights, and so there is still time to indulge. It is easy to make and everyone has their favourite ingredients, but I thought I would share some ideas for spicing it up to something deluxe, while still very homely.
What makes it deluxe?
The classic combination of fruit with a sweet coating of butter, flour and sugar remains the same. Some people add crushed oats or nuts to the crumble to give it an extra crunch. I still prefer it simple, but making sure there is enough to make a thick layer of crumble. This is important as it means you do not need to add much sugar to the fruit as it is in the topping, but also a thick crumble topping means the outer part can be cooked until it is slightly brown and going crisp, hiding underneath a smooth soft second layer.
You can add any fruit you wish, although this time of year and during lockdown I find frozen berries ideal. You can add a drop of vanilla to the fruit, but my real secret ingredient is sliced banana, even if over-ripened. Everyone is on a rush to make banana bread, but be different and save one for the crumble. Thinly sliced and mixed in with other fruit it adds an extra texture but crucially a touch of sweetness that again reduces the need for additional sugar.
And to be truly deluxe, add a splash of alcohol. Rum with berries or gin with rhubarb are my preferred combinations. If avoiding alcohol, try herbs and spices instead: a touch of lavender with pears (go easy on the lavender!), rosemary with apples, cardamom or ginger with rhubarb.
The basic crumble recipe
Ingredients:
(serves 2-3 people)
Fruit of your choice
A teaspoon of white sugar
light brown sugar (1 cup)
plain white flour (1 cup)
unsalted butter cut into cubes (approx. 3/4 cup)
1 teaspoon vanilla extract
Method
Chop up fruit, if large, into cubes. If the fruit needs it, mix in a teaspoon of white sugar and a teaspoon of vanilla essence. The crumble topping will add extra sweetness; mix in now that sliced banana too for sweetness. Spread the fruit out in an oven proof dish in a layer of 2-3 cm. If your dish is too large for the amount of fruit, use tin foil to section off one part of the dish.
Take out the butter from the fridge (it should ideally be fridge temperature). For the crumble, mix together the flour, brown sugar, and butter, between your fingers until it reaches the texture of breadcrumbs. Add extra flour/sugar if too wet, extra butter is dry. Spread the crumble as a thick layer on top of the fruit.
Bake in a preheated oven (190 degrees) for 20-30 minutes, or until the top is golden brown and the fruit is cooked.
Serve with plenty of custard or cream.
About the Baker
James Aitken is Chair of the Faculty of Divinity. He is Reader in Hebrew and Early Jewish Studies, but prefers cooking as much as studying ancient texts.