A couple of things I’ve mentioned before: I love Autumn for its abundant produce and I have a terrible tendency of not eating fresh fruit and then shoving it in the freezer so I can smoothie-ise it or throwing it out. And with the latter, my middle class guilt makes me feel terrible for doing that so I’m trying really hard to not over buy fresh fruit so I can actually enjoy it at its finest.
Sometimes however, I let fruit go a little close to the point of no return but now it’s Autumn, I can turn that fruit into fruity crumbles and who doesn’t like a crumble? With lots and lots of custard poured on top. YUM.
So, I bought some figs because my sister in law had an amazing cheese wedding cake at her wedding a couple of weeks ago and we brought home a chunk o’cheese from the cake but soon forgot about that dinner option. And then, last weekend, we had Marcel’s uncle stay from Wisconsin and ended up hosting two dinner parties in his honour so I decided to get all the fruit in the fridge and turn it into a crumble for pudding.
All the fruit in the fridge was figs and peaches, FYI. And turns out, figs and peaches go quite well together, possibly a little bit sweet so I reduced the sugar from a normal crumble and it came out deliciously. And I kinda wish I had some right now to shove in my belly. But I don’t. So that’s sad. But here’s the recipe anyway.
Fig and Peach crumble
- 8 small ripe figs, trimmed and cut into quarters
- 6 slightly underripe peaches, peeled, stoned and cut into chunks
- 2 x tbsp demarara sugar
- 1/2 tsp cinnamon
- 1/2 tsp all spice
- Juice and zest of one lime
Put all the ingredients into a bowl, mix well and cover. Leave aside for a couple of hours so that the fruit softens a little and takes on the spiced flavours. You can use whatever spices you like, this is what I had in the cupboard.
Before you make the crumble topping, preheat the oven to gas mark 4/160C
I know everyone has their own favourites for crumble topping but i like mine buttery and slightly spiced so this is it!
- 225g plain flour
- 75g golden caster sugar
- 1 x tsp ginger
- 1 x tsp finely chopped preserved ginger
- 115g butter, chopped into cubes (this should be fridge cold)
- Pinch of salt
Sift flour, salt and ginger into a bowl, add the sugar and butter and rub together till you have fine breadcrumb like texture. Stir in the preserved ginger for added chewy flavour bursts.
Place the fruit and any juices into the base of a baking tin and sprinkle the crumble topping over it. I like to leave the sides a little bare so that the juices from the fruit bubble up over the sides but you can do your own thing.
Put it into the oven, bake for 40-50 minutes, till the crumble takes on a brown ish colour and then remove. So that you don’t burn your mouths, leave it to cool for 5 mins before serving and then serve with lashings of custard.