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Who knew that you can keep it in the freezer? – (Well, I did actually.)

When you have an idle moment, make some crumble – flour, butter and sugar.

Make loads it. Wiz it up in your blender.

Store it in plastic boxes in the freezer.

Spoon it out when necessary and then put the box back in the freezer.

If you don't use it up before, it will last well over a year.

Then any time you boil up some fruit – apples, blackberries, rhubarb – or a mixture of them, when it has cooled, put some in an ovenproof dish and then spread a nice thick layer of crumble over it.
Bake it on the top shelf of the oven for about half an hour at about 180°.


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Good idea, BF.


I love crumbles, I make them with grated cheese, salt and pepper as well to cover a savoury dish of stewed vegetables, lentils and so on in stock.


As an alternative to cooking the fruit and the crumble at the same time, you can cook the crumble separately in the oven until it's starting to go golden. While you're doing this gently cook fruit like strawberries, apricots and peaches in season, or apples and so on, in a bit of butter in a frying pan. When the fruit's ready, you can sprinkle the crumble over the top and you don't have to worry about overcooking either the fruit and the crumble in the same dish.

Illegitimi non carborundum




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