What is a crumble if not the most perfect way of eating your daily fruit intake? Plus, it's the perfect dish the English have to prove their food is far from dull.
Now, I wanted to give it my own twist, hence the toffee sauce but I didn't want to stop there, so I have used raspadura (or 'rapadura') which is unrefined whole cane sugar, a very popular ingredient in Central & South America. This sugar is fairly easy to get in the UK but if you have no luck, you can use muscovado sugar instead. My last twist is in the serving, crumble is traditionally served with custard or cream but I'm an ice cream gal rain or shine, so vanilla bean ice cream it is.
This recipe serves 6.
Note: If you prefer the crumble more on the dry side you can only make half of the toffee sauce.
For the toffee sauce:
- 50 grams butter
- 100 grams raspadura
- 100 mililitres double cream
For the crumble:
- 300 grams pears, peeled and chopped
- 300 grams apples, peeled and chopped
- 75 grams cold butter, cubed
- 100 grams flour
- 40 grams porridge oats
Preheat the oven to 200°C
Place a medium size pan in a medium heat, add the butter, raspadura and the double cream, when the butter has melted combine all the ingredients and stir occasionally until the raspadura has completed dissolved. Let it bubble for 3 to 4 minutes until you have a thick sauce. Add the fruit, lower temperature and let it simmer while you make the crumbs.
In a medium size bowl, rub the cold butter and the flour until you get a crumb texture, I like to use my fingertips to do this, but you are welcome to use a food processor. Fold in the oats.
Spoon the fruit mixture into a baking dish, sprinkle the crumble mix on top and bake for about 25 to 30 minutes or until golden brown.