Camden New Journal - Reciepe for Fruit Crumble By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 4th August 2008

Clare Latimer's recipe for
fruit crumble

fruit crumble
Look in your fruit bowl and use any fruit that will hold together in cooking.
Add this lovely healthy Scottish crumble topping using porridge oats and then serve with lashings of cream, crème fraiche or yoghurt that also may be waiting to be used up.
If the fridge is empty, use ice cream.
Choose two or three fruits from below to make the fruit layer.
For the crumble topping you could use some muesli instead of the oats and perhaps add some chocolate drops that will melt into the mixture while cooking.
Ingredients
Serves 4
½ pineapple, peeled and chunked
4 plums, quartered and stoned
2 apples, peeled, cored and chunked
2 pears, peeled, cored and large chunks
2 bananas, peeled and sliced
1 chunk stemmed ginger in syrup, chopped finely
Juice and grated rind of 1 orange
50g honey or caster sugar
120g porridge oats
50g flour
85g soft brown sugar
85g butter
1 tbsp finely chopped pecans, walnuts or hazelnuts.

Method
Preheat the oven 200C 400F, gas 6. Put the fruits of your choice in an ovenproof dish with the ginger, juice and rind of the orange and the honey or caster sugar. Mix well.
Put the remaining ingredients into a bowl and mix well with your fingertips until crumbly and thoroughly combined. Scatter over the top of the fruits and smooth over.
Bake for about 45 minutes or until the crumble is golden on top and the fruit is cooked underneath. Serve hot.

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