The Humble Crumble

Crumble Crumble Crumble.

 One of my brother's favourite puddings.
Rhubarb, apple, pear...you name it, and it can probably go in a crumble.
Yesterday we were given some rhubarb from my neighbours garden and I immediately thought...crumble!

Growing up in the English countryside, crumble is a pretty standard dessert-some people might think its pretty boring, but it's a firm favourite in our household-especially on a rainy day. Originating from Ireland, the humble crumble became popular during the second world war when the topping was a cheaper alternative to pies. This was due to the fact that rationing caused shortages of pastry ingredients. In order to reduce the use of rationed flour, fat and sugar, breadcrumbs would be added to the mix. The dish was also popular because it was just so simple!

So here's the recipe for a crumble topping:
300g plain flour
175g brown sugar (I sometimes just use white caster sugar-the brown sugar just adds that extra depth of colour and more of a caramel taste)
200g unsalted butter

For the filling, all you need to do is choose your fruit. This can include apple, rhubarb, plum, pear and cherry. Check out the BBC Good Food website for more crumble ideas here:

http://www.bbcgoodfood.com/recipes/collection/crumble

So next time there's a rainy Sunday and you're lacking a pudding after your Sunday dinner, why not try out the old humble crumble? Cheap, easy, tasty (and even kinda healthy!).

Let me know how you get on!

Charley.

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