Roger Saul’s Autumn Fruit Grumbles

Spelt_Autumn_Crumble

Roger Saul shares the recipe for a deliciously fruity autumnal dessert

“This is my wife Monty’s marvellous invention, a classic berry crumble/granola hybrid. If you can go blackberry picking in late summer, then nothing beats a wild blackberry grumble (unless you are lucky enough to have autumn-flowering raspberries as well). Monty mixes the two for a great colour, and if she has a stray banana or two, then they’ll be thinly sliced to make a delicious base. These grumbles can be made in individual ramekins or in a large dish.”

Serves 6 

Ingredients
• 175g/6oz/heaped 1⅓ cups white spelt flour or a mixture of white and wholegrain spelt flour
• 115g/4oz unsalted butter, diced, plus extra for greasing
• 115g/4oz/scant ⅔ cup light soft brown sugar
• 115g/4oz Farmhouse Granola (see page 46)
• 1 banana, sliced (optional)
• 500g/1lb 2oz mixed berries, such as blackberries, raspberries, blueberries, whatever takes your fancy
• sugar or sweetener of your choice (optional)
• crème fraîche, clotted cream or ice cream, to serve

Method
1 Put the flour in a large bowl, then rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar and the granola. Chill in the fridge for 1 hour or put in the freezer for 30 minutes for an extra-crisp grumble topping.
2 Preheat the oven to 180°C/350°F/Gas 4 and grease a 30 x 20cm/12 x 8in deep ovenproof dish or 6 individual ramekins.
3 If you are going for the banana option, put a few slices in the bottom of the dish or dishes. Pack the berries on top, adding sugar to taste if your berries need sweetening. Cover the berries with the chilled grumble topping.
4 Put the dish on a baking sheet and bake for 20 minutes, or until the grumble is golden in colour and crisp to the touch, and the berry juice is erupting. Monty says that a grumble looks like a mini Mount Vesuvius when baking in the oven – bubbling and spitting with inky berry juice.
5 Serve with crème fraîche, clotted cream or ice cream.

Recipe extracted from Spelt: Cakes, Cookies, Breads & Meals from the Good Grain by Roger Saul. Nourish, 2015. Commissioned photography by Lara Holmes. Hardback, £16.99.

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