Spelt Fruit Crumble

Spelt Fruit Crumble

Serves 6
Preparation time: 20 minutes, plus 1 hour chilling. Cooking time: 20 minutes

• 175g/6oz white spelt flour or a mixture of white and wholegrain spelt flour
• 115g/4oz unsalted butter, diced, plus extra for greasing
• 115g/4oz light soft brown sugar
• 115g/4oz Millers Muesli
• 1 banana, sliced (optional)
• 500g/1lb 2oz mixed berries, such as blackberries, raspberries, blueberries, whatever takes your fancy
• crème fraîche, clotted cream or ice cream, to serve

 

 

1. Put the flour in a large bowl, then rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar and the granola.
    
2. Chill in the fridge for 1 hour or put in the freezer for 30 minutes for an extra-crisp crumble topping.
    
3. Preheat the oven to 180°C/350°F/Gas 4 and grease a 30 x 20cm/ 12 x 8in deep ovenproof dish or 6 individual ramekins.
    
4. If you are going for the banana option, put a few slices in the bottom of the dish or dishes. Pack the berries on top, adding sugar to taste if your berries need sweetening. Cover the berries with the chilled crumble topping.
    
5. Put the dish on a baking sheet and bake for 20 minutes, or until the crumble is golden in colour and crisp to the touch, and the berry juice is erupting. Monty says that a crumble looks like a mini Mount Vesuvius when baking in the oven – bubbling and spitting with inky berry juice.
    
6. Serve with crème fraîche, clotted cream, ice cream, or whatever you can find!

 

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29th April 2020

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