The orchard is aching with fruit this year, so it’s a good excuse to try this Nigel Slater crumble. Its title, ‘Compost Crumble’, does not do it justice although [in the way of the best stir-fries] it tastes best with the odd mixture of fruit leftover in the fruit bowl and too soft or damaged to eat whole, rather than fruit specially purchased. 900g any kind of fruit
Juice of one lemon
100g granulated sugar
For the topping:-
200g plain flour
100g unsalted butter
100g Demerara sugar
A handful of jumbo oats, pumpkin seeds, sunflower seeds, sesame seeds, flaked almonds [anything you have to hand, or bits that need using up from your cupboard]
First prepare the fruit. Core and chop into chunks of the same size.
Place the fruit and lemon juice in a medium-sized pan, and add the granulated sugar. Cook on a medium heat until the fruit starts to soften and releases its juices, about 10 minutes.
If you have soft fruit to use up – strawberries, raspberries etc – add them to the pan now, and bring back to the boil. Remove from the heat, and spoon the fruit mixture into a large baking dish. While the fruit is cooking, make the crumble topping. Place the flour, butter and a pinch of salt in a large bowl. Rub together with your fingers until the mixture resembles coarse breadcrumbs. Add your chosen mixture of oats and seeds, plus the Demerara sugar, and stir to combine. Sprinkle the crumble evenly over the fruit. This dish can be made to this stage one day ahead, or frozen like this for up to one month. Bake in the oven for 30 minutes until golden and bubbling.
If you are cooking it from frozen, add 15 minutes extra cooking time. 5 to remember
el abono – the compost
semillas de sésamo – sesame seeds
de más – extra
de congelado/a – from frozen
burbujeando – bubbling