Each of us carries through life a mental collection of recipes (size of which depends on age, experience or inclination) that can be executed by heart without reference to text or screen. These are the dietary life-lines that we draw upon in times of pantry shortage, time paucity or sheer lack of energy and inspiration. Normally consisting of a handful of basic ingredients, these dishes come together quickly and are reliably enjoyed by all and sundry. When a dessert situation such as this arises in our kitchen, and I need to draw on my cerebral spirax, my only requirements are an apple tree and a passionfruit vine.
Fruit crumbles are the simplest and most cost effective way of getting a hot caramelised sweet onto the winter table. Throughout the coldest months, the fruit selection pales beside it’s summer sisters, but the offerings are perfect for baked puddings. Apples, pears, rhubarb and frozen berries stew beautifully under the crisp, oaty crumble blankets.
The topping constituents will already be in your pantry and I daresay your fruit bowl or crisper will contain the rest. So toss it all together before dinner and as you sit down to eat, slide it into the oven. By the time you are ready to land for the evening with that well-earned cup of tea, the crumble will have cooled just nicely to scoop and devour.
This apple and passionfruit crumble is a great one to commit to memory, for your next kitchen question mark.