Amanda Owen was joined by her three youngest children; Anna, seven, Clemmy, five, and Nancy four to help make a fruit crumble. Appearing on ITV’s This Morning live from her cottage kitchen, the Yorkshire Shepherdess took viewers through the steps, explaining the different fruits which could be used and what ingredients were needed. Holly Willoughby commented on the “nuttiness” of the crumble topping, while Phillip Schofield said the fruit was “beautiful”. Here’s the full recipe.
For the crumble topping
125g plain flour
85g unsalted butter, diced
85g Demerara sugar
50g rolled oats
30g chopped toasted hazelnuts
Custard or ice cream, to serve
1. Preheat the oven to 180C / 160C fan / Gas four.
2. To make the fruit filling, melt the butter in a pan, add the sugar and apples and gently simmer for five minutes. Add the berries and simmer for two minutes, then transfer to a 23cm round ovenproof dish.
3. Meanwhile, prepare the crumble topping – put the flour into a mixing bowl and rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and hazelnuts.
4. Sprinkle the crumble topping over the fruit, then place the dish on the middle shelf of the oven. Bake for 30 – 35 minutes, until the crumb is golden and fruit bubbling.
5. Allow to cool slightly before serving with custard or ice cream.
Amanda’s top tip: Try using other seasonal fruits, such as damsons or gooseberries.
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Speaking about the different types of fruits you could use in the crumble, Amanda said: “We’ve got some blackberries and raspberries – we found some wild blackberries growing in our field.
“We’ve also got some apples – these are cooking apples, but their the ones we were given, there’s nothing like free ingredients, but they’re less than perfect, but they’ll do.
“We’ve also got some wrinkly old apples that had been left over in the fruit bowl.”