Holiday. Vacation. Getaway. Whatever you want to call it, that’s what I have recently just come home from. I spent four weeks in the United States and it was just wonderful. It was so nice to travel, to catch up with old friends, have a break from work and simply escaping the daily grind of normality. Although I was in the US for a whole month, I only visited two cities, San Francisco and New York City (the best two cities in the States, in my opinion!)
In San Francisco I was lucky enough to stay with my lovely friends Cindy and Seth for almost a week. I had envisioned a lot of yummy baking for my friends, but with so much exploring, shooting and eating (oh so much eating), I only managed to make two treats for them: a tasty loaf of banana chocolate chip bread and a delicious mixed fruit crumble.
Crumbles are one of my most favourite dishes to make. You can use whatever fruit you have on hand and the entire dish from start to finish is as easy as can be! Try it with apples, pears, apricots, plums, strawberries, cherries – the options are endless. Cin and Seth had blueberries, blackberries, pluots and a lone peach at the time so that is exactly what I used here.
You can eat it fresh from the oven all lovely and warm or even at room temperature the next day for breakfast!
Cin and Seth, hope you liked the crumble. Thanks again for letting me stay with you xo
Fruit Crumble
2-3 cups mixed fruit, chopped
2 tablespoons of caster sugar
Crumble
1 cup rolled oats
½ cup brown sugar
4 tablespoons plain flour
80g of unsalted butter, softened
good sprinkle of ground cinnamon
1. Preheat the oven to 180C.
2. In a baking dish, toss together the fruit and caster sugar.
3. In another bowl, mush together all the crumble ingredients until you get a lumpy mixture. I find it easiest using my fingers for this. It’s messy, but fun!
4. Sprinkle the crumble mix over the fruit and bake for around 30 minutes or until the fruit is soft and the crumble is golden brown. (If you use fruit such as apple and pears, the crumble topping may be cooked before the fruit is ready. If this is the case, cover the crumble with foil and bake until the fruit is soft. The foil stops the crumble topping from getting burnt!)
Serve warm with ice cream, custard or cream. Or eat it at room temperature. Or cold. Whatever tickles your fancy.
Serves 4 -6.
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