Wednesday, 25 September 2013

Greengage Crumble

With the arrival of Autumn when hibernating under a cosy blanket with rich, warming dishes and delicious fruit crumbles replaces lounging in the garden. One of our favourite family Sunday dinner consists of a roast followed by a generous helping of crumble served with a big dollop of custard.



We bought back a huge bagful of greengages from France, picked from the trees surrounding our gite, the last remaining few were a little over ripe. Being someone that never throws out food, they went straight into a crumble for our Sunday pudding.



Their sour green colour belies their deliciously sweet taste, greengages don't need a lot of sugar in cooking, a light sprinkling of demerera will suffice. I hardly ever use a recipe for crumble, years of making them I guess allows me to wing it generally. I also like to experiment with toppings, sometimes I throw in some oats, ground almonds, pumpkin seeds or chopped hazelnuts. Other times it's plain and simple butter, sugar and plain flour.



Nigel Slater's luscious recipe for Plum Oat Crumble is one of my favourites when I'm making crumble for public consumption. Otherwise do as I do, and chuck it all in and pray for success! Whatever you decide experiment whilst using up that over ripe fruit in your fruit bowl. A crumble takes minutes to put together, especially if you make the topping in a processor (shush don't tell the traditionalists). You can't beat the taste which is so much better than the sickly sweet shop bought ones. Enjoy!