Double-baked Fruit Crumble

This slightly more complex version of the crumble has a higher proportion of butter, so that the topping is almost more like a shortbread biscuit. It means that there is more of a crunch and the topping doesn't soak into the fruit, but does take a bit more of your time. See below for flavour combination ideas. Serves 4.

Ingredients:

• 200g plain white flour
• 160g butter
• 100g granulated or caster sugar
• approx. 400g fruit

Method:

1. Preheat the oven to 180 degrees celsius

2. Cut the butter into chunks and rub into the flour, using your fingertips or an electric mixer if you have one

3. Mix in the sugar

4. Put this topping onto a lined baking tray and bake for about 30mins, until golden brown

5. Meanwhile chop/peel/core your fruit if necessary

6. Place this into an oven-proof serving dish

7. Fill the dish with about 1-2cm of water

8. Cook the fruit for about 20mins

9. Once the fruit and topping have finished separately, sprinkle the topping over the fruit before putting into the oven for a further 10 mins

10. Serve hot with cream or ice cream