Times Past

A fruit crumble that can be made with dried fruits alone, but include fresh pears or apples if you have any that need using up. If you have no ginger biscuits, add a little more oats or flour and add 1 - 2 oz sugar.

Storecupboard Crumble: serves 4
2 oz (50g) no-soak apricot, halved or quartered
2 oz (50g) dates, pitted and chopped
2 oz (50g) dried figs, chopped
half tsp ground cinnamon
5 fl oz (150ml) apple or orange juice
half tsp mixed spice
5 oz (150g) porridge oats
2 oz (50g) wholemeal flour
2 oz (50g) ginger biscuits, crushed
2 oz (50g) butter or quality margarine, melted
Put the dried fruits, fruit juice and spices into a saucepan and bring to the boil. Simmer for several minutes until the fruit is tender and the liquid reduced by a third. Place into 4 individual serving dishes or one larger serving dish.
Mix the oats, flour, crushed biscuits and melted fats together and when well combined, spoon this on top of the fruit mixture. Bake at 180C, 350F, gas 4 for approx 15 minutes or until the crumble topping is golden brown.