- serves 4 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 800 g mixed fruit, roughly chopped (anything in season – apples, pears, stone fruit, berries, rhubarb etc)
- 100 g sugar
- 1 lemon, juiced
- 2 tbsp cornstarch
- Vanilla ice cream scoops, to serve
For the crumble topping
- 250 g self-raising flour
- 125 g demerara sugar
- 175 g butter, diced
- 1 tsp sea salt flakes
Instructions
- Preheat the oven to 180˚C (fan-forced).
- In a baking dish large enough to hold all the fruit, combine the fruit, sugar, lemon juice and cornstarch and toss lightly to combine.
- In a medium bowl, combine the crumble topping ingredients and rub the butter into the mixture, until it resembles breadcrumbs.
- Scatter the crumble topping all over the fruit filling, then bake for 30 minutes, or until the mixture is bubbling and the crumble is browned. Serve with vanilla ice-cream.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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