Helen’s crumble topping recipe: adapted from Lady Lucy Pelham.
Topping for prepared fruit:
Cream together 4 oz (115g) butter and 6oz (170g) sugar.
Fork in 4oz (115g) plain flour and spread the now lumpy mixture on a tray and put in fridge to dry until needed.
Place pre-cooked fruit in a greased shallow dish, cover with the crumble mix and sprinkle with demerara sugar.
Bake for approx. 30 minutes at 180 C
Suggested Variants:
Add to or replace some of the flour with any of the following:
semolina, oatbran, coconut, ground almonds, nuts.
Also spices, can be added, eg: cinnamon, ginger.
