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DP and I often have a Sunday lunch at, erm, lunchtime, then in the evening we have a pudding, usually a fruit crumble with a value tin of custard. I always used to make custard using dried powder and UHT milk. Then one day, having spotted value custard, I worked out the costs, and it is actually cheaper to buy it ready made. That was a bit of a surprise for someone who makes everything she can to keep costs down.
DP’s favourites are apple or rhubarb or plum – hence our little apple and plum trees and our forest of rhubarb 🙂
The crumble mix is super easy to make, just a bit of light stirring.
I use this pyrex dish to make them in – I now have three of them, all from charity shops, and they are THE most useful things for 2 people. I use them for these crumbles, cauli and pasta cheese, savoury crumbles, pasta bakes etc etc. I make a 4 portion recipe and put half in each of two dishes and have the 2nd half the next day
This also helps with portion control as left to his own devices, DP would eat the leftovers and leave me with a little bit in the corner of the dish that isn’t even half a portion. He does this with the crumbles. Theoretically, they are 4 portions, but I serve up half, then the rest gets scoffed by DP on his way through the kitchen. All except the little bit in the corner. Makes me wish we had a dog to feed it to!
This particular recipe is for meal plan three, so I will use the quantities for that. There are a great many variations for fruit crumble, I will suggest some at the bottom.
For a theoretical 4 portions
for the base
240g apples, about 3 fruits, 20p each, 60p
for the crumble topping
80g value flour, doesn’t matter if s.r. or plain 45p/1.5kg, 2p
80g sugar, 88p/1kg, 7p
100ml veg oil, £1.25/litre, 13p
80g value oats, 75p/1kg, 6p
a tin of value custard 17p
Quarter the apples and remove the core, slice them up and put them in the dish. DP doesn’t like the peel, but you can leave it on if you like, you get more apple. I like it unpeeled. No need for sugar
Put all the topping ingredients in a bowl and stir them well. It will be quite a wet mixture. Spread it evenly over the fruit, doesn’t matter at all if the fruit shows through, it all melds together when cooked
Cook in a medium oven for 40 minutes – it needs that long to cook the apples through.
If you are following meal plan three, you can have all of this crumble for your second meal on Day 7 if you wish, or you could save 2 portions for another day, up to you
a sprinkle of any or all of sesame seeds, pumpkin seeds, sunflower seeds.
Almost any fruit will make a tasty crumble. As well as those below, how about apricot, cherry or peach. I’ve never tried pineapple – would that work do you think?
Apple – toasted, chopped almonds or toasted chopped pecans and cinnamon/mixed spice in the topping (mix in a tsp cinnamon/mixed spice and smell the mix, repeat until you can smell the spice), serve with cinnamon ice cream
lemon zest and toasted hazlenuts in the crumble, serve with lemon ice cream
plain topping or with hazelnuts, stir a couple of cloves into the apple, serve with custard or cream
toasted walnuts in topping. serve with dark muscovado ice cream
Pear – toasted walnuts and demerara sugar in topping, serve with coffee ice cream
Plum – toasted walnuts and muscovado sugar in topping, and use wholemeal flour
Rhubarb – finely chopped ginger/stem ginger in the fruit or the topping, serve with ginger ice cream
orange zest in the topping mix or the fruit
Gooseberry – add sugar or a good splash of undiluted elderflower cordial, serve with elderflower ice cream
Jack Monroe has posted a delicous sounding Christmas crumble using mixed fruit and peel and tinned mandarins, I will definitely be trying that one – sounds super yummy