Ingredients


This is a fantastic American recipe equivalent to our crumble. Particularly
good with strawberries and rhubarb, but you can use any fruit combo
you like; about 680g/1 1/2 pounds of fruit should do it. 
For the fruit:
2 apricots, stoned and sliced 
1 pear, cored and thickly sliced 
1 pint blackberries 
1 pint blueberries 
1 pint raspberries 
1 stick rhubarb 
5 tablespoons sugar 
A good glug balsamic vinegar

For the topping:
4 ounces butter, chilled 
8 ounces (225 grams) self-rising flour 
2 1/2 ounces (70 grams) sugar 
A large pinch salt 
4 1/2 fluid ounces (130 millilitres) buttermilk 
A little sugar, for dusting

Directions


Vanilla ice cream, as an accompaniment 
Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit
into a pan with the sugar and the balsamic vinegar. Put the pan over the
heat, and cook gently, until the juices begin to run from the berries. Pour
into an ovenproof dish. 
Meanwhile make the topping. Rub the cold butter into the flour until the
mixture resembles fine bread crumbs. Add the sugar and salt, stir well,
and then add the buttermilk to form a loose, scone-type mixture. Roll
balls of the dough and place randomly over the hot fruit. Sprinkle with a
little sugar, and bake in the oven for 30 minutes until golden brown.
Serve with vanilla ice cream. 

Note


Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Difficulty: Easy