We chefs can sometimes overlook simple classic dishes that have pleased people for a very long time. The fruit fool is a versatile and first-rate example of an underrated culinary star, tart fruits with sweetened cream.
It is difficult to trace the origins of the crumble, the sweet golden-brown topped pudding, The Oxford Companion to Food suggests the recipe for crumble was developed in the second world war, as an alternative to pastry, using whatever fat was available. Crumbles can be made throughout the year and made with plums, rhubarb, greengages, gooseberries and most popularly apples or apples and soft fruits such as raspberries, blackberries and brambles.
As we are in the middle of Bramley Apple Week, you knew that didn’t you, I wanted to give you a failsafe recipe for that most English of desserts the apple crumble