Newspaper article The Queensland Times (Ipswich, Australia)

That's the Way the Crumble Cooks

Newspaper article The Queensland Times (Ipswich, Australia)

That's the Way the Crumble Cooks

Article excerpt

THE combination of warm, slightly tart fruit and crunchy, biscuity crumble is universally loved - and how about those bits where the fruit's juices have bubbled up around the edges of the topping and gone jammy and toffee-ish? Oh, stop it right now. With a few different crumble recipes up your sleeve you'll never be at a loss for a fail-safe, make-ahead dessert at any time of the year - we've often used frozen fruit when there's been nothing else available and it's been just fine. Make ahead: Both the fruit filling and the topping can be made ahead and will keep for 3 days in the fridge or up to 3 months in the freezer. Just keep the filling and topping in separate tubs until you are ready to fill your ovenproof dish for baking.

Strawberry and Rhubarb Crumble

Serves 6

INGREDIENTS: Basic crumble topping - 75g self-raising flour 100g light brown sugar pinch of salt 50g cold salted butter, diced into 1cm cubes 50g rolled oats.

Filling - 45g slivered almonds, toasted 400g rhubarb, trimmed and chopped 100g caster (superfine) sugar 400g strawberries, hulled, halved if large. …

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