Description
A simple mixture of flour, bread crumbs, margarine (during the war there was a shortage of real butter) and sugar created a pastry lid over stewed fruit.
Ingredients
Scale
- 650 g cranberries
- 2 Bramley or any other cooking apple diced
- 100 g soft raw cane sugar
For the crumble
- 100 g wholemeal spelt flour
- 50 g raw cane sugar
- 60 g rolled oats (I sometimes use muesli)
- 100 g cold unsalted butter
- 0,5 cup of shaved almonds
Instructions
- Braise the fruit in a pan, with sugar over medium heat.
- Leave the fruit whole, it should not me reduced to jam
For the crumble
- Mix flour, sugar and oats.
- Rub the butter into the mixture, I like to use a knife to do this at first, this way the butters stays cold.
- Add the shaved almonds.
- Now use your fingers to bring the dough together leaving it rough and crumbly.
- Put the mixture into the fridge for about an hour.
- Preheat the oven to 160° celsius
- Place the fruit in the baking tray
- Arrange the crumble on top, divide evenly
- Put in the top side of the oven and bake for 30 to 40 minutes
- Serve with Clotted cream or vanilla ice cream.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins