Summer crumble

This time of year provides sumptuous summer fruits like peaches, plums and raspberries. The colours and tastes make me feel like summer is here, even if the skies outside are grey.

We went to Whirlow Hall Farm to pick our own raspberries. This took a bit of doing as quite a few of the canes had been picked bare. After half an hour we managed to pick a decent punnet and we topped up our crop by buying some of their plums from the farm shop.

To make the best of this summer fruit I decided to make a peach, plum, apple and raspberry crumble. As is usual with my cooking, I decided on a few tweaks to a traditional crumble recipe and added some ginger and cardamom to the fruit.

Summer Crumble
Ingredients (serves 6)

For the filling
A knob of butter
150g raspberries
1 Small Bramley cooking apple – peeled, cored and cut into chunky slices
1 peach – stoned and cut into chunky slices.
250g plums – halved and stoned
2 teaspoons caster sugar
1 teaspoon ground ginger
6 cardamom pods (seeds only)
1 orange – juice & zest

For the crumble
60g finely diced butter
100g plain flour
100g demerara sugar
100g granola

Method

Pre-heat the oven to 180°C.

Melt the butter in a pan and add the fruit, sugar, cardamom seeds, ginger, orange zest & juice. Cook over a gentle heat for 5-8 minutes until softened and then tip into a pie dish.
For the crumble: rub the butter into the flour until the texture changes to a chunky crumb consistency. Stir in the sugar, orange zest and granola.

Scatter the mixture over the fruit and bake for 30 minutes until golden brown.

 We served the crumble hot with custard. Although, it would be nice served hot or chilled with ice cream, crème fraiche or Greek yoghurt.

How was it?

The crumble was summer on a plate, the fruit was juicy and colourful with deep vibrant reds from the plums and raspberries. It tasted tart and sweet with a gentle warmth from the ginger and cardamom. The crumble topping (the best bit in my opinion) was nicely crunchy and nutty from the granola. The creamy custard (Birds – so not made from scratch) was thick and enveloped the sweet fruit. In Gregg Wallace’s words – it was a hug in a bowl.