More taste, less waste: Mixed overripe fruit crumble
Overripe berries can also be frozen, and then simmered with a little icing sugar to make a coulis to enjoy on cereal, porridge or yogurt, or drizzled over desserts.
PREP: 15 minutes
COOK: 35-40 minutes
225g plain flour
350g caster sugar
115g cold, unsalted butter
600g mixed overripe fruits, cut into chunks
grated zest and juice of 1 lemon
- Preheat the oven to 200C/180C fan/gas 6. For the crumble topping, sift together the flour and 100g of the sugar. Cut the cold butter into chunks and rub it into the flour mixture with your hands, until you get a mixture that resembles fine breadcrumbs.
- For the filling, boil 100ml water and the remaining sugar together in a saucepan. Carefully add the fruits to the pan and simmer gently for a couple of minutes. Add the lemon zest and juice and stir.
- Transfer the fruit filling to a baking dish and sprinkle the crumble topping over the fruit. Bake for 35-40 minutes until the fruit is bubbling and the crumble is golden on top. Leave to cool for at least 15 minutes before serving.