Melon, Apple and Pineapple: the crumble de jour

A blackberry and apple crumble

A blackberry and apple crumble (Photo credit: Wikipedia)

It’s still Xmas think about what’s left in the fridge and use it up time – and what was left was a melon that really needed eating! It was wonderfully ripe but I didn’t fancy it as a starter and my brother is a little picky about what he eats but i knew he liked apple crumble so let’s see what I can do.

So, in our garage were some apples left from our picking at my mother-in-law’s garden in the autumn, add to the melon and make a crumble:

Make the crumble first:

  • porridge oats – not too fine and not too large, amount depends on size of pan and how crunchy you want the topping to be;
  • some flour to bind the ingredients;
  • some muesli – I use 50% fruit and nuts, not too much as it makes the topping too sweet – around 1/4 to 1/5 of the amount of plain oats;
  • butter – around 2oz/80g makes a 7 inch dish; melt in large bowl in micro-wave until liquid;
  • some syrup – again i used agave syrup but also a dash of maple syrup.

Melt the butter; add the syrups; add the oats and muesli; mix well; add the flour until the mixture starts to bind together. If you leave it to stand it will form a stiffer mix which enables you to fork it andmake it slightly lumpy rather than smooth – which is nicer when you get a mouthful of just topping as well as a mix of top and bottom…

Oven 180c or 160c fan, around 20-30mins and then around 10 mins at 120c to finalise the fruit cooking.

1 melon; diced;

Several cooking apples; sliced thinly

pineapple juice; to half way up fruit content of pan;

some sugar or sugar substitute to taste (not too much as melon is sweet);

Prepare all the fruit and  add the juice and sugar.

Place fruit mixture in oven for around 10 mins to start cooking the fruit – take out and mix up after around 6 ins to ensure that all the fruit is covered by juice as it begins to soften.

Remove from oven.

Then add crumble topping forking it over in smallish lumps but ensure that there are some areas around the edges where the fruit is not covered so that the fruit is not completely sealed – this enables the fruit to cook better.

Cook until top brown and crunchy and fruit soft.

Serve with cream, creme fraiche, custard or ice-cream!

Now for another version:  as Mrs Beeton doesn’t have a crumble in her cookbook – maybe it is too down market? i went to my book of Apple Recipes to find a simple alternative:

Apple and Bramble Crumble

  • 1lb cooking apples. peeled and sliced;
  • 8oz blackberries washed;
  • 4-6os granulated sugar
  • 4oz flour
  • 2oz oats;
  • salt;
  • 4oz butter
  • 4oz demerara sugar

375F

Mix together apples and blackberries into a dish; add sugar and a little water;

Put flour, oats, salt, butter  into bowl and work into breadcrumbs; mix in demerara sugar and sprinkle over fruit.

Bake 15 mins and reduce temp to 350F bake another 35-40 mins.

serves 4-6.

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