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For crumble: • 150g plain flour • 75g butter, cold and cubed • 75g caster sugar • 25g oats • 25g chopped walnuts • 25g flaked almonds


Method: 1) Place the filling ingredients in a saucepan over a low heat and cook for 10 minutes until the fruit has softened.


2) Strain off the excess juice, place it in a saucepan and simmer for about 10-15 minutes, stirring frequently, until thickened.


3) Meanwhile, make the crumble by rubbing the butter into the flour and caster sugar, then mix in the oats.


4) Taste the cooked fruit to check it is sweet enough, and remove the cloves.


5) Place the fruit and the thickened juice in the bottom of the baking


57 | ukhandmade | Winter 2011


dish. Any excess juice can be reserved as a pouring sauce for the table.


6) Top with the crumble mixture


and sprinkle with the walnuts and almonds.


7) Bake in a preheated oven at gas mark 4 / 180C / 160C fan for 40 minutes.


8) Remove from the oven and serve with custard and cream. Images courtesy of Gill Smith


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