Tiddly Fruit Crumble
Preheat the oven to 200°C
Serves 4
500g Bramley Apples peeled and chopped
2 fluid ounces of whisky *
Grated lemon and orange rind to taste
4 tablespoons Demerara sugar
1 teaspoon of mixed spices
For the Topping:
200g All-purpose flour
20g Ground almond (optional)
100g Light brown sugar 1/2 Tsp Sea salt
100g Unsalted butter, cold and cut into pieces
Grease four ramekin dishes or a 2-pint pie dish.
Place the prepared fruit into the ramekins or dish.
Mix the lemon and orange rind, mixed spice and Demerara sugar and spread evenly over the fruit. Then sprinkle the whiskey over the fruit.
Leave to soak in while making the crumble.
For the Topping:
In a medium bowl, mix all the dry topping ingredients together and rub in the butter until it resembles bread crumbs.
Spread it evenly over the fruits in each dish.
Bake for about 30 minutes, or until the fruits are cooked and the top is golden brown.
Serve with whipped fresh cream or ice cream.
* Orange Juice can be used in place of the alcohol.
“Tiddly” hahaha… my mother in law makes “Tipsy Rascals” little chocolate thingies laced with Tia Maria…
Helen – Do you have a recipe for the Tipsy Rascals?
So, GM, let me explain what happened.. I read your recipe and began gathering the ingredients to make this fabulous Tiddly Fruit Crumble.
I don’t have any Bramley apples so thought Granny Smiths would do. Moving on, I realized I had never even heard of Demerara sugar,much less did I have any of it to use. “Oh, I will just use the caster sugar I bought to make another of your recipes a few weeks ago. That will do”, I told myself.
Still game but weakening now, I read further until you mentioned ramekin dishes, of which I require four and have NONE!
So, I did the only sensible thing I could do. I mixed the two ounces of whiskey with the orange juice and am now sipping my “Screwdriver” and laughing at all the poor devils who are trying to find enough of your obscure ingredients to make this dish!
May I suggest an orange juice and whiskey to them?
Nancy – Cheers! I hope by now you are feeling good. I think I will join you. 😀
My education is more along the lines of eating than cooking. Well, I’m not bad around a barbeque, but I wouldn’t know a ramekin from a small mountain sheep.
I might start pointing the Lady Fossil at these, though. It sounds delicious!
Tee O – You are an old fossil! A ramekin is a small single serving dish. Why don’t you surprise Lady Fossil (does she know you call her that?) and make it for pudding some night soon! It is very easy.
Does she know I call her that? Good Heavens no! I’d have never reached my ripe maturity with folly like that!
I always call her by her given birth name, Mary Alice Arlene Mildred Louise Roena Knickerbocker.
Tee O – What a glorious name. What happens when you are in a hurry?
Grannymar, when I’m in a hurry, I just drop the Roena so it flows more smoothly off my tongue.
Tee O – With a name like that, I wonder if you write many letters to her? I know some couples make a habit of it.
Tee O, that reminds me of the day we came home and heard our son singing with delight (the only time we’ve ever heard him sing, but he could sing a low Z if he wanted – my Mom calls him Lurch from the Adams Family) John Jacob Jingleheimer Schmitt! LOL
Grannymar, when we were courting, the letters flowed. Syrup is what they usually flowed with.
Conrad, we have always called our kids stalactites while they lived with us and stalagmites when they moved out and established themselves. Your son sounds like he would vibrate the entire cave!
Tee O, our boy even left a scent in the cave that we had to air out for a considerable period after his departure, LOL! He vibrated it, alright.
He is now a stalagmite in your terms and my daughter is in transition. She is kind of attached to a side wall at college. 🙂
Tee O – Nothing like a little love note on the breakfast tray to brighten up the day.