Crumble Recipe (forgot to put this in yesterdays…)



Serves 10 (or 5 over two meals….) Preheat oven to 180*C



2 cups of oats (value porridge oats is what I use)

1/2 cup flour

1/2 cup (up to 1 cup if you like it sweet) sugar

1/2 cup margarine (I use stork which is a baking alternative to butter if you don’t have it where you are) you can use butter if you prefer (if using butter melt it first so it’s easier to mix)

1 tbsp (3 tsp) mixed spice

6 apples

6 satsumas

3 pears

100ml water or fruit juice (apple or pear or orange)





  1. preheat oven to 180*C
  2. peel the satsuma and place in casserole dish (see above picture – Annabelle kindly helped with this)
  3. wash your apples and pears and remove any stickers
  4. slice the apples and pears, removing any cores or nasty bits
  5. place in the dish with the water/juice and 1/2 the spices and mix up so not all in one place – unless you like to layer it

Crumble topping:

  1. in a separate bowl, rub the butter into the oats
  2. add the flour, sugar and the rest of the spices, mix well
  3. pat onto the fruit and place on bottom shelf of oven for 40 min. Check halfway if it looks like its gonna burn cover with foil and reduce temp to 160*C. It should be bubbling and slightly golden when it’s ready.

Serve warm with custard or cold on it’s own. Once cooled will last for around a day covered or 3 days in the fridge or you can freeze it.


I made this with the ‘old’ fruit. We had sour satsumas that no-one wanted to eat, apples that we hadn’t got to before they started to go crinkly or bruised and pears on the turn.  Crumble (or pie) is great for fruit like this as once it’s baked you can’t tell it’s ‘old’, plus the older the fruit the sweeter it will taste, which is why I never add sugar to the fruit.  That said I don’t add sugar to the fruit of any crumble or pie unless it’s a taught currant or berry like blackcurrant or gooseberry. Hope you enjoy it!




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