Classic Crumble with Apricots, Peaches and Mango

A strange time of the year to be writing about the classic autumn dessert: however, living both in France and now in Greece, I am often asked what’s the best recipe for apple crumble – a perfect, very English one’, friends often say. So here it is, a classic crumble with apricots, peaches and mango.

Ironically, I have recently been experimenting with various recipes – not so successfully, I might add. I feel I have been overthinking dishes, trying to be clever for the sake of it. However, this recipe swapping apricots, peaches, and, if you like, a little mango for apples is a delicious combination.

The humble apple crumble a classic example of an easy, delicious dessert. Apples with a hint of cinnamon, nutmeg and pinch of cloves, plus a perfect buttery crumble. Delicious with cream, creme fraiche, yoghurt, ice cream or vanilla custard.

Of course, a hundred variants, including pears and chocolate with oats, nuts, and vanilla, are added to the crumble. My preferred ‘variants’ are raspberries and blackberries with apples or rhubarb on their own, perhaps with a bit of ginger.

So for Yannis and the many people before him who have asked over the years, here is a very English apple crumble recipe. Except it is summer, so it’s a Classic Crumble with Apricots, Peaches and Mango, which I hope you will enjoy!

  Why not check out some more sweet treats in our baking section?

Classic English Crumble with Apricots and Peaches

Apricots and peaches, spiced with nutmeg and cinnamon, covered in a buttery crumble.

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Course: dessert

Cuisine: English

Keyword: crumble, easy, pie, summer and winter

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 6

Author: The Wild Epicurean

Ingredients

• 1 Kg mixed apricots and peaches peel the peaches but no need for the apricots
• ½ mango optional
• pinch nutmeg
• ¾ tsp ground cinnamon
• ½ tsp pure vanilla extract
• 1 lemon or small orange juiced and zested
• 1 tbsp runny honey

Crumble

• 180 g all purpose flour
• ½ tsp salt
• 125 g cold butter, cut into small cubes
• 125 g light brown sugar (muscovado)

Instructions

• Pre-heat the oven to 180°C.
• Mix the honey, spices, zest, juice and fruit in a ovenproof baking dish (approximaltey 20cm square and 5 cm deep) Make sure all the spices are evenly distributed.
• Crumble is best made by hand; Sieve the salt with the flour, mix in the sugar and rub in the butter. You want coarse breadcrumbs with all the flour incorporated, but don't overwork it.
• Pour the crumble evenly over the fruits, gently pressing down with a fork.
• Bake on the middle shelf for about 30 minutes or until golden brown.

Notes

For the autumn apple version, add a good pinch of cloves and (if you like) add 50g golden raisins or sultanas. Depending on how tart your apples,  maybe use 50g of sugar rather than honey.

A 50/50 split between Bramley apples and a crisp eating apple makes a good combination. Apples should be peeled and cored, and covered in lemon juice immediately. Whatever type you use, the apples need to the crisp and firm and slightly tart.