Never heard of a scrumble? Half scone, half crumble this freezable fruity pud is perfect to serve with Sunday lunch
Ingredients
- 6 Bramley apples, peeled, cored and roughly chopped
- 100g caster sugar
- 6 ripe pears, peeled, cored and roughly chopped
- 450g blackberries
For the scrumble
- 500g plain flour
- 250g butter, softened
- 200g caster sugar
- 8 tbsp milk
- 2 tsp vanilla extract
- granulated sugar, for sprinkling
Method
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Put the apples in a pan with the sugar. Cover and cook over a gentle heat until half the fruit is pulpy. Take off the heat, stir in the pears and blackberries and divide between baking dishes, or 10 ramekins or individual pie dishes.
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Heat the oven to 180C/160C fan/gas 4. To make the scrumble, put the flour, butter, sugar, milk and vanilla in a food processor and pulse until it comes together in a scone-like dough. Drop clumps all over the top of the fruit, then sprinkle generously with granulated sugar. Wrap and freeze, or bake for 40-45 mins until the fruit is bubbling and scrumble golden and crisp. Delicious with vanilla ice cream or double cream.
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To cook from frozen: bake at 180C/160C fan/ gas 4 for 1 hour 30 mins.