Simple No Fuss Crumble

Simple No Fuss Crumble

Have you ever been involved in food photography? It’s an eye opener I can tell you. When I first started writing a column for Welsh Border Life and Live24Seven I would bake something yummy, take a snap of it with my camera phone and send it off. I was pretty sure as I knew how fab it tasted that it would look as good on the page too. What did I know?!

For a while now we have used a professional photography outfit (Photopia), they do all our brochures and photography for the websites and any PR thing we may have going on. In fact we work with Simon and Becca such a lot that we would call them friends. Becca is unflappable, full of good ideas and has a healthy appreciation for everything that I cook… in short she is a kindred spirit.

So imagine my surprise when after a couple of years of working together I detected a note of panic and hysteria in her voice during the photo shoot for this crumble. She said that she wanted to use my Mum’s cream jug for the picture and that I would need to pour some cream from a height onto a pre-dished up portion of crumble. She looked at me sternly and said…we have one shot at this Elley. So get it right first time!

What’s so difficult about pouring a bit of cream I shrugged and got into position with Mum’s cow jug.  The scene was duly set, everything was deemed perfect and in I step ready to pour.

“Down with the cow!” She yelled urgently, “down with the cow!”

Baffled I lowered my hand as I was pouring and looked up to see what the commotion was all about, to see Becca behind the camera gesturing wildly with one hand whilst frantically yelling at me “down with the cow!”

All was well, she got her shot  (the cow ended up in the frame, the cream poured beautifully) but phew…it’s high pressure stuff this photography lark! It has tickled me pink ever since and has become a stock exclamation between my mother and I.

So this Mothering Sunday I was thinking you might all get together around a big table and have a family meal topped off with crumble…I know that for me the biggest treat on Mothering Sunday is to have all my family in the same place. And as it’s Mothering Sunday I make it a simple to cook affair, they can all wash up.

After lunch they let me beat them at scrabble and that keeps me happy until Christmas.


Crumble topping

225g/8oz plain flour

115g/4oz butter (cold and cut into cubes)

115g/4oz Demerara sugar

60g/2oz rolled oats

½ tsp cinnamon




I used….

285g/ 10oz Damsons (these I had picked in September and were nestled longing to be used in my freezer…and I didn’t bother to faff around removing stones…prize to whoever has the most piled up at the end of pud)

4 large eating apples (cored and sliced with the skin on…again no faffing)

100g/3 ½ 0z caster sugar


  • If you are not using an Aga then preheat your oven to 220C/400F/gas 6
  • Place the frozen damsons in a bowl at the back of the Aga to defrost
  • With your finger tips rub the butter into the flour, cinnamon and sugar until it resembles fine bread crumbs
  • Stir in the oats
  • In a large Emile Henry Aga Pie Dish place the fruit and sprinkle the sugar over the top
  • Cover with the crumble mix
  • Place crumble on a grid shelf on the floor of the Roasting oven and cook for about 30 minutes… or until topping is browning and the fruit is bubbling through

Feel free to substitute any fruit. Pear and ginger works really well as does apple and blackberry…just pile the fruit into the crumble dish. Never scrimp on the fruit…we love hearty puds!

Serve with cream, custard or creme fraiche.


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Posted in Aga Tips, Recipes

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