“Waste not, want not; willful waste make woeful want.”
– Benjamin Franklin
Food wastage is a pet hate of mine. With a little planning and creative thinking, you can avoid wasting plenty of wonderful produce. Here is an excellent idea for over-ripe fruit, especially welcoming as the temperatures start to fall. I call it Fruit Bowl Crumble because I use the left over, ripe, almost ready to be thrown out, fruit in my fruit bowl.
This is very easy to make. It is a delicious and versatile dessert that works well with any fruit.
200g chilled margarine
250g plain flour
50g demerara sugar
40g flaked almonds
35g chopped hazelnuts
1 tsp ground cinnamon
Fruit of choice – I used: 2 Bananas, 3 Jazz apples, 3 Greengages, 3 Kiwis, 2 Oranges
Pre-heat the oven to 180C
Peel/Chop/Core your fruit accordingly. Place the chopped fruit into a pan. Add the juice of 1 lemon and leave on a low heat for 10 minutes. NB. I sliced the bananas and left them to the side.
Whilst this is heating up, prepare your the crumble topping.
Rub together the flour and margarine in your hands until the mix starts to look like breadcrumbs. Add the remaining dry ingredients including the demerara sugar.
Place the banana slices in a roasting dish. Spoon the warm fruit evenly in the roasting dish, over the banana layer. Sprinkle the fruit with caster sugar.
Add your top layer of crumble mix.
Bake until golden brown (approx 25 minutes).
Serve warm with custard, or vanilla ice cream. NB. If using bananas in the recipe, bear in mind that they will produce a creamy consistency which I find to be an interesting substitute to custard.
This was delightfully tasty! What fruit will you use?
Until next time… 🙂