I’m a huge fan of crumbles. I just can’t get enough of them. If you were ever so cruel as to upset me, bring on over a crumble, and all will be forgiven.
Crumbles are just so simple to make, and there really isn’t much that can go wrong – which is always a major plus when you’re in the kitchen!
Don’t get me wrong, I eat crumbles all year round, and I strongly believe that they shouldn’t be banished solely to the cold winter months. That being said, there’s something special about transforming your crumble into a meringue pie when the sun shows it’s little face.
Meringue, when its baked in this way, is a totally different beast to the crunchy meringues you might be used to. To be honest, it’s strange that is has the same name, because it’s just so different.
Traditional meringue is baked low and slow, whilst this is baked as you would a normal crumble. The result is a cloud-like, marshmallowy, bouncy topping to your fruit, that tastes light and just like spring.
Any variety of stewed fruit works here. It’s perfect for fridge foragers, who will be rewarded with a truly delicious crumble! Rhubarb, apples, pears, berries of all kinds, even bananas work beautifully. A particular favourite of mine is apple and blackberries.
If you’ve never tried it, get on it immediately with this simple recipe!
- 1kg apples, peeled, cored and sliced
- 100g caster sugar
- Squeeze of lemon juice
- 200g blackberries
- 4 egg whites
- 110g caster sugar
- Preheat the oven to 180C
- Put the apples and sugar in a pan with a squeeze of lemon juice and splash of water.
- Cover and cook gently for 10 minutes until tender.
- Add the blackberries and cook for another 2 minutes.
- Pour into a pie dish.
- Whisk the egg whites until they form stiff peaks. Whisk in the sugar 1 tablespoon at a time until it's all incorporated.
- Pile the meringue onto the fruit.
- Bake for 10-15 minutes until set and lightly golden. Serve the apple meringue tart at room temperature.
- Serve with a dollop of ice cream and prepare for utter deliciousness on your plate.