Is there anything more comforting than a crumble? I don’t think so, which is why I made two on Saturday night for the families staying at Ronald McDonald House. I’m not telling you this to make myself look like a saint, but because I was really pleased to be able to do something tangible – even though it was small – for people with sick children who have had their lives turned upside down. I can’t imagine how dreadful they must feel, but I do know how comforting it is to have someone else cook you dinner in times of stress. The rest of the meal was provided by the Boy Wonder’s workmates, who bonded together to cook and clean up for these families on a cold, wet, night.
I made this with feijoas and apples, but you could use almost anything. Rhubarb and pineapple (even out of a tin, gasp!) is my next favourite combination, followed by berries and apples. This makes enough crumble topping for two 23cm pie plates, but you could always freeze whatever you don’t use for another occasion.
1 cup flour (I used gluten-free, but use ordinary if you like)
1/2 cup brown sugar
1/2 cup caster sugar
1/2 cup ground almonds
1 cup coconut
2tsp ground ginger
125g cold butter
Fruit of your choice – enough to two-thirds fill a pie plate (or two). Soft fruit is fine to use raw, but apples and rhubarb should be lightly cooked first.
Preheat oven to 180C and grease a pie plate or two. Tip in the fruit, then sprinkle over a couple of tablespoons of water if it’s raw, soft fruit.
Put all the dry ingredients into a large bowl, then grate in the butter. Rub it in with your fingertips or a fork until it’s a nice, crumbly consistency. Sprinkle over the fruit, then bake for 35-40 minutes until the top is golden and the fruit is cooked. If you’re making this for someone else, cook it at home first and then wrap it in a clean teatowel so they only have to reheat it. Leftovers are delicious for breakfast.