From Clodagh's new Cookbook: Cooking at Home. Order your copy here!
Serves 6
You’ll need a 24cm ovenproof skillet.
INGREDIENTS
For the fruit:
800-900g mixed ripe fruit, such as peaches, plums, blackberries, figs or apples
70g caster sugar
1-2 tbsp cornflour - use 2 tbsp for very juicy fruit
1 tsp vanilla extract
Juice of ½ lemon
For the crumble topping:
120g plain flour • 80g rolled oats
80g light brown sugar
½ tsp ground cinnamon, optional
50g almonds, hazelnuts or walnuts, chopped
100g cold butter, cubed
To serve:
Cream, ice cream or custard
METHOD
1. Preheat the oven to 160°C fan.
2. Prepare the fruit, slicing peaches, plums, figs or apples and leaving berries whole.
3. In a bowl, toss the fruit with the caster sugar, cornflour, vanilla and lemon juice. Tip into your ovenproof skillet and spread evenly.
4. For the topping, mix the flour, oats, brown sugar, cinnamon and chopped nuts in a bowl. Add the cold butter and rub it in with your fingertips until you have a rough, clumpy crumble.
5. Scatter the topping over the fruit, leaving a few small gaps for steam to escape.
6. Bake for 30-35 minutes, until the topping is golden and the fruit is bubbling around the edges.
7. Leave to stand for 10 minutes, then serve warm from the skillet with cream, ice cream or custard.
