The Humble Crumble

I hope that the recent postings covering store cupboard desserts have given you ideas and even inspiration, at least to be able to produce minor miracles at the speed of light. Before we move on to other stuff I couldn't leave without mentioning the humble crumble. There are many recipes out there but here's one built for speed that can be produced in an instant requiring no expertise at all.

On your store cupboard shopping list you already have frozen fruits – you can still get great deals on summer fruits – 500g per pack – 2 packs for £4.

Check out offers on fruit conserve, as an example “Bonne Maman” has a great range to suit what matches your “base” fruits and comes in 370g jars.

Defrost your fruit in a large bowl. When defrosted add a jar of conserve and mix together gently.

This quantity of fruit and conserve is sufficient to part fill 7 large ramekins. Add crumble topping and bake for 25 minutes on 180 fan/200/Gas 6.

You can buy ready to use crumble in packets – family size 450g (mixed with oats too if you'd prefer) – handy for emergencies or if you just don't want to bother making it. I know it might sound odd but I buy store cupboard ingredients that I use frequently x 2 – where the “use by” dates are good, why not have a stock.

As scs (store cupboard speed) goes it's hard to beat.

Remember “recipes are a guide only, not set in stone”. Taking bits from one recipe and melding with another works well – you can create your own version. Here's a goodie. I should say that this is not a quick recipe but it's worth the effort

Toffee Apple Crumble

Pre-heat oven 180 fan/200/Gas 6

For the toffee apple base

6-8 large Cox's apples, peeled, cored and sliced

115g unsalted butter

125g soft dark brown sugar

1 orange, zest and juice

Optional: drop of Amaretto liqueur

Place the apples and all the above ingredients (with Amaretto if you wish) into a large frying pan and cook for 10 minutes until tender.

For the crumble topping

150g cold unsalted butter, diced

250g self-raising flour

150g demerara sugar

200g pecans chopped finely

Rub the butter into the flour until it resembles fine breadcrumbs, add the sugar and the pecans. You can use a processor if you wish but it really isn't worth the washing up – magic box or not.

Assemble in individual ramekins or make one large crumble. Bake for 25/30 minutes.

The crumble topping is from Nigella “How to be a Domestic Goddess” – and the base is from memory I think, Tom Kerridge.

Another twist. Melt a knob of unsalted butter in a pan, when it foams add 100g of the pecans from the recipe before chopping and add a pinch of sea salt flakes. Stir the pecans for 3-4 minutes until they are toasted – you'll know when they are ready, the aroma will make your mouth water. Leave to cool, then chop with remaining 100g of pecans.

Big tip – split the work. If you know that you've a house full of visitors in three weeks prepare each element when you have the time and freeze as you go. When your visitors are due pull out of the freezer and assemble – either individually or as a whole. The crumble mix can be frozen as soon as you've prepared it.

This recipe will give you a large quantity but it's worth it because you can freeze to suit your own requirements and avoid waste. I know I've mentioned this before but a reminder - be aware how you freeze in terms of portions – in this case you could bag the crumble and the apples in small bags – you could use the pour and store bags for the apples. The visitors might cancel!

You will not be disappointed.