A simple fruit crumble is one of my favourite desserts. They’re great to make any time of the year using whatever fruit is in season. During the winter I prefer hot custard with crumble, but in the summer I’d go for cream or ice-cream, as you can see. The advantage of doing these, or any dessert, in individual pots is to save yourself the temptation of dishing up a large portion from a big pot. These ones use gooseberries from a friend’s garden.
WHAT YOU NEED:
40g caster/superfine sugar
90g plain white flour
35g brown sugar
40g cold butter
1/4 teaspoon salt
WHAT YOU DO:
1. Wash the gooseberries.
2. Top and tail them, and stir in the caster sugar.
3. Place the flour, butter and salt in a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.
4. Stir the brown sugar into the crumble mixture.
5. Divide the gooseberries into ramekin dishes, and sprinkle the crumble mixture on top. I thought this would make four pots, but it ended up making five. Not sure why we always feel recipes should result in a even number of portions!
6. Place into a preheated oven 180C/350F for about 25 mins until top is browned and fruit is bubbling up at the sides.
7. Eat. Say yum.