Fruit Crumble
Filling
-1ib either: cooking apples, rhubarb, gooseberries, damsons, plums, blackberries or blackcurrants.
-4 to 6 oz granulated sugar, depending on fruit.
crumble topping
-6 oz plain flour.
-3 oz butter.
-2 to 3 oz caster sugar

cooking
1: prepare fruit according to type. put into 1 to 2 pint heatproof dish in layers with granulated sugar.
2: sift flour into bowl and rub in butter finely, add sugar, then toss ingretients lightly together to mix.
3: sprinkle crumble thickly and evenly over fruit. press down lightly with palm of hand then smooth with knife.
4: put into centre of oven pre-heated at 190c and bake for 15 minutes.
5: reduce heat to 170c and bake for a further 45minutes or until top is lightly brown.

ps. eat soon after baking before crumble has set for best results