Or if, like us, you’ve watched Friday Night Dinners, it’s crimble crumble. Simply the best way to deal with any fruit that needs eating up – this time around its plums and a random bag of frozen mixed berries I found in the freezer. Technically it should look a little more, well, crumbly, than this photo shows, but my butter was a little too warm so it’s more of a cobbler than a crumble. Tastes amazing though, so I really don’t mind!


150g plain flour

75g ground almonds

175g chilled butter

50g demerara sugar

50g caster sugar

A large handful of oats

Fruit of choice

2 tbsp +/- caster sugar


  1. Prep your fruit by removing stones, cutting into chunks, and partially cooking if needed (I’m looking at you, apples), or defrosting. How much you need depends on how big your dish is, because leftover crumble topping can always be frozen if you have too much. But you’re looking at a punnet of plums at the absolute minimum, almost a kilo of apples, or thereabouts.
  2. Pop your prepared fruit into a shallow oven dish, and sprinkle over up to 2 tablespoons of caster sugar depending on how tart the fruit is and how sweet you like your crumble to be.
  3. Heat oven to 200C.
  4. Mix together the flour and ground almonds, then chop in the butter. Use your fingers to rub in the ingredients together until it resembles breadcrumbs, lifting and rubbing in a slow-mo finger click.
  5. Add in both sugars and oats, and mix.
  6. If, like me, you’ve used butter thats too warm, by now you’ll have something that almost resembles dough. If still actually crumbly then pour in 1 tsp cold water and mix with a fork to form a lumpy but still crumbly mixture.
  7. Put in to the fridge to firm up for ten minutes or so, or at this point bag it up and whack it in the freezer for another day.
  8. Crumble the crumble over the fruit, then bake for 30 minutes. Allow to cool a little before eating because watch out! it’ll be volcanically hot to begin with.
  9. Needless to say a little cream poured on top wouldn’t go amiss. Or ice cream. Or custard.

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