The things I love about crumbles:
- You don’t have to try too hard, the messier, the more the delicious
- A great way to use up ripened fruit
- The combinations are endless
- Perfect for lazing around in your PJs
- Can be breakfast, dessert or midnight snack
- A great excuse to have a scoop of icecream
- You feel healthy because it has oats and fruit in it
I made this crumble a bit differently than usual by poaching the fruit in the flavours of honey, spices and black tea because I was in an adventurous mood….or delirious from the flu.
Either way, the end result was something I won’t be forgetting for a while.
- 2 cups strong brewed black tea
- 1/4 cup honey
- 3 baking apples, peeled, cored and thinly sliced
- 3 firm pears, peeled, cored and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 3/4 cup plain flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter
- Place the pears and apples in a small saucepan with the tea, honey, lemon juice, 2 tbsp sugar, cinnamon, ginger and nutmeg.
- Cover and simmer on low heat for about 30 minutes or until the liquid has reduced and the fruit has become slightly tender. You need to focus on the pan during this time, no updating your Facebook status or answering telemarketing calls.
- Meanwhile, preheat the oven to 180C. Grease your baking dish or ramekins with butter.
- Combine flour, oats, brown sugar,salt and butter in a large bowl. With your fingers, work the mixture together until it is well combined and you get little yummy crispy bits that are going to make your knees go weak when they come out of the oven.
- When the fruit is cooked, turn off the heat and set aside to cool slightly. Drain poaching liquid. You can reserve this to make a sauce to pour over the crumble.
- Put the fruit into the base of the baking dish or ramekin and evenly spread the crumble topping over the fruit, pressing it down firmly.
- Bake in the oven for approximately 30 minutes, until the topping is golden brown and crispy.
- Serve with a scoop of vanilla ice cream and sprinkle with nutmeg.