Spectacular Spiced Crumble

I think it's safe to say that a good crumble is loved by almost everyone up and down the country. A British classic that not only provides us with fond childhood memories but is also a truly great dessert in its own right.

The difference with the crumble is twofold: firstly, the topping is partially baked separately which makes it super crunchy and secondly, the fruit is gently spiced with star anise and cinnamon with gives this crumble a beautifully festive taste as well as bringing a bit of excitement to an otherwise ordinary dish.

This recipe is an adaption of the crumble made on The Incredible Spice Men series, in which they put an indian twist on British classics. I enjoyed the series and this recipe worked out really well. I have, however, changed a couple of things, namely the fruits used and also the method for baking the topping as my first attempt ended up with it being burnt close to a crisp!

Having messed around with the recipe a bit, I really loved making this. What's more, it can be made in advance and so is great for when you are entertaining people or are just a bit pushed for time. I have to say I thoroughly enjoyed eating this and this recipe has become my go to method of making crumble.

Spectacular Spiced Crumble

For the crumble topping:

300g/10½oz plain flour
 200g/7oz brown sugar

200g/7oz unsalted butter, cubed and softened to room temperature, plus extra for greasing

pinch salt

For the filling:

75g/3oz unsalted butter, plus extra for buttering

1 kg/2lb 4oz seasonal fruit, I used a combination of eating apples (such as russet or cox), peeled, cored and chopped into large chunks, figs, blackberries and rhubarb

150g/5oz caster sugar

5 star anise

1 cinnamon stick

Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs.

Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until it is golden brown. Do not worry that it is not that crunchy, it will crisp up as it cools. Set aside; if continuing to cook the crumble immediately, leave the oven on.

To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the fruit, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the fruit is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like.

To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly.

Serve warm with some of my Velvety Vanilla Ice Cream.