I needed the soothing feeling of crumbling butter into flour today. And with an average indoor temperature of 19°C, it was clear that my packets of frozen strawberries and blueberries were not going to see their way into an ice-cold smoothie anytime soon.
They, partnered with Bramley cooking apples, formed the fruity base of quite a wonderful crumble.
The crumble topping is from the consistently amazing Felicity Cloake’s How to make perfect crumble, in which she also suggests softening the apples by cooking them briefly in a bit of water and sugar.
I spread the frozen strawberries and blueberries on top of the still-hot apples to help them reach room temperature before sprinkling over a bit of granulated sugar mixed with cinnamon and nutmeg, the fridge-cold crumble topping and a handful of rolled oats.
The result is a homey and not-too-sweet panacea for all that is wrong with the world. Serve warm, pour over a little double cream, some custard, or a scoop of vanilla ice cream. C’est-ça.