May 14, 2014
Lemon Thyme and Ginger Crumble
Crumble has been an enduring favourite, a guaranteed crowd pleaser, beloved for its winning contrast of crunchy topping and steaming fruit. I like it when the base has a bit of bite too, so I don’t cook the fruit first. What makes this special is the way the ginger melts into gooey pockets sweetness – you can always sprinkle some into the crumble mix too, if you like.
Substitute the lemon thyme with…marjoram, rosemary, thyme.
Cooking time: 45 minutes
- 300g plain flour
- 175g Demerara sugar
- 200g butter, at room temperature
- 3 pears, cored and chopped
- 3 nectarines, stoned and chopped
- 2 tbsp crystallised ginger
- 1 tbsp lemon thyme leaves
Preheat the oven to 180C/gas mark 4.
In a mixing bowl, use your fingers to rub together the flour, sugar and butter until it resembles breadcrumbs. Place the crumble into the fridge to firm up for a few minutes while you prepare the fruit.
Put the chopped fruit into a round 20cm oven proof dish with the ginger and lemon thyme, mixing them up a bit so they’re well combined.
Sprinkle the crumble over the top and place the pudding into the oven for 45 minutes until the fruit starts to bubble up around the sides and the crumble has a nice golden colour. Serve with double cream or custard.