Yummy Fruit Crumble

Serves 6
For the fruit
2 apricots, stoned and sliced
1 pear, cored and thickly sliced
1 punnet blackberries
1 punnet blueberries
1 punnet rasberries
1/2 apple, grated
5 Tb sugar
a good glub of balsamic vinegar

For the topping
170g/6 oz butter, chilled
225g/8 oz self-raising flour
70g sugar
a large pinch of salt
130ml buttermilk
a little extra sugar for dusting

Preheat the oven to 190C/375F.
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 (a big casserole type dish works well).
Meanwhile make the topping.
Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
Add the sugar and salt, stir well, then add the buttermilk to form a loose, scone-type mixture.
Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly). Sprinkle with a little extra sugar and bake in the oven for 30 minutes until golden brown.
Serve with a big spoon of vanilla icecream.

Grublover comment
This recipe is great becuase it is very adaptable - you can use any fruit you have on hand - last time I made it I used apples, berries and rhubarb. Yum.
This recipe is from Jamie Oliver’s book ‘Happy days with the naked chef’.