Crumble

The easiest of puddings - and arguably the best!

This recipe is so simple that I almost feel like I don’t need to tell you how to do it. But then I see that every single supermarket sells a ready-made crumble (which, of course, you still have to bake in the oven, which is the hardest bit!), and I think this must mean there are a lot of people out there who don’t realise how easy it is to make yourself.

This is one of the reasons we rely on UPF so much - because we have all become deskilled in the kitchen - and that’s what this substack is for! No complicated or fancy recipes here, just the fastest, easiest, and most pared down, so that you can make them quickly and without fuss.

If you already know how to make crumble, you can just enjoy the pictures, as well as a poem - and you are also welcome to share your versions and variations in the comments. If not, I hope it inspires you to get out in the petrichor this weekend and pick some blackberries - one of the only remaining food items that we still enjoy ‘seasonally’ instead of all year round.

But first, let’s take a look at supermarket crumble - including the cost and ingredients, so that we can compare it to The Real Thing! And - spoiler alert - yet again we bust the myth that homemade is more expensive: my recipe is about the same price as the cheapest frozen supermarket UPF crumble, and it’s half the price of the top of the range version!

Let’s go!