My face hurts from the Sun. In that it’s red, painful to touch, and my skin starts under several layers of aloe vera, despite applying a factor 50. I was supposed to be visiting my sister for her birthday today, and this recipe was supposed to be posted later in the weekend. But instead I’m sat at home watching Conor put together a last minute meal for our dinner. I’m asking him stupid questions, whilst he “standardises” the potatoes and opens the bag with a pair of scissors so his hands don’t turn purple. And people think I’m the strange one.
The thought of leaving the house until my face heals is making me anxious, so I’ve made my sister a promise to visit soon (probably tomorrow) and bring you a crumble recipe fit for this (terrible!) weather.
Crumbles are my favourite go-to dessert. Mostly because they’re super quick to put together as well as being really delicious. Fresh summer strawberries and peaches are the stars of this crumble. It’s baked in brown sugar and cinnamon, and has a crumble topping which just melts in you mouth. Enjoy with either warm custard or vanilla ice cream.
- For the topping:
- 310g plain flour
- 170g soft light brown sugar
- 185g unsalted butter
- For the filling:
- 5-6 peaches, roughly chopped
- 200g strawberrys, hulled and roughly chopped
- 45g soft light brown sugar
- 1 tbsp plain flour
- Pinch of ground cinnamon
- Preheat oven to 180C/350F/Gas mark 4.
- For the topping: Sift together the flour and sugar. Rub in the butter until you get a mixture which resembles bread crumbs.
- To make the filling - Place the fruit in a bowl and sprinkle with sugar, flour and cinnamon.
- Pour the filling into individual ramekins, or a 2-litre baking dish. Top the filling with the crumble mixture and place in the oven (35 minutes for ramekins, 40 - 45 mins for traybake), until the surface is golden. Best served warm with ice cream or custard.