One Crumble Fits All

by Lisa Rosen on September 16, 2011

It’s a dreary, cool day here–we don’t often get weather like this till well into the fall.  I’m trying not to let it bother me.

I had half a dozen figs ripening on the counter (I’ve been picking a few a day, trying to stay ahead of the birds and squirrels).  So to cheer myself up at lunchtime, I chopped them up (the figs, not the birds and squirrels) and dumped them into a loaf pan.

I had some of Nigella Lawson’s crumble topping in the fridge, so I sprinkled that on top and baked it for half an hour.

Five minutes of effort* = crumble for lunch.  Perfect.

This topping is super-easy, and it keeps in the fridge for ages.  You can make up a batch (even doubling or tripling the amounts) to keep on hand.  That way you can have any size crumble you want, on a moment’s notice, whenever you have a bit (or a lot) of fruit that wants some gentle heat and a buttery topping.

Also, it makes it easy to hoard entire crumbles for yourself, indulging at lunchtime when no one is around to sneak bites.

*The five minutes of effort does not include the seventeen new mosquito bites I get every time I set foot outside.  Pick at your own risk.

Crumble Topping (from How To Eat, by Nigella Lawson)

1 cup all-purpose flour (for those of you who are smart enough to have a kitchen scale, this should weigh 4.25 oz.)
1 t. baking powder
pinch salt
6 T. unsalted butter, cold, cubed
3 T. light muscovado sugar or light brown sugar
3 T. vanilla sugar or plain granulated sugar

Put the flour, baking powder, and salt in a bowl.  Rub in the butter cubes.  Stop when it resembles oatmeal.  Stir in the sugars.

Chill the mixture in the freezer for 10 minutes if you’re using it right away; otherwise store it in the refrigerator.  When you want to make a crumble, prepare your fruit (some, like apples, may need some sweetener or thickener, but figs don’t need anything at all–yet another reason to adore them), put it in a baking dish, and sprinkle topping thickly on top.  Bake at 375 for half an hour or so, till it’s golden.

{ 1 comment… read it below or add one }

Amelia September 19, 2011 at 6:59 am

This is awesome. Thanks! I have a fig bush in my back yard and every day, I go out and pick about 6 ripe figs and just eat them while I’m standing in the yard. I think I’ll save a few days worth and make a crumble!


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