For the crumble
When the weather changes, I look forward to the cosy nights in front of the fire and my tummy filled with crumble. Use our simple crumble topping with any of your favourite fruits. You can bake it on its own so you have it ready to sprinkle over warmed stewed fruit to make a quick pudding.
Remember crumble isn't just for a dessert, it is a great breakfast too. Make into jars and keep in the fridge for a quick breakie on the go!
Mix the breadmix and salt together in a bowl or in the food processor. Add the butter and rub together until the mixture resembles bread crumbs. If using the food processor, pulse briefly. Stir in the sugar and buckwheat or pulse very briefly altogether.
Squeeze together small hand-fills to make larger clumps. This creates more of a lumpy crumble than a fine even one.
If making the crumble to use later either spread it out on a baking tray and bake at 180°C for 20-25minutes until golden and crumbly. Store in an airtight jar in a cool place; it will keep for a couple of weeks.
Option two is to freeze the uncooked crumble and use when required.
To prepare your fruit
Put a pinch of salt or a squeeze of lemon juice in to a bowl of water. This stops the fruit browning while preparing it.
Peel, quarter and core the fruit and add the the water as you go.
Bring to the boil 1cup water and a tablespoon sugar or honey to the boil. If you have an oven proof dish that is also able to go on the hob, use this to save an extra dish for washing up!
Drain the fruit and add to the pot. Gently cook the fruit until it is soft but still firm.
Drain a little of the excess liquid (if there is any).
Sprinkle the crumble over the fruit and bake in the oven for 20-25mins. If your dish is fill, pop a tray underneath to stop the fruit juices overflowing onto the bottom of the oven.
Serve warm or cold and enjoy at any time of the day!
Mix all ingredients together in a bowl and then transfer to your breadmaker tin.
Select the gluten free setting.