The origin of crumble can be traced back to the the beginning of the 20th century. Food shortages during the war led to pastry ingredients not being available and crumbles became an easy pud to make. The first apple crumble recipe was published in 1924 in ‘War-time Cookery Book’ by Marguerite Patten.

Crumble gained popularity in the 50s/60s as it was a cheap way to use leftover or damaged fruit or to sweeten sour fruit such as rhubarb. It became a staple in British homes often being served with lashings of custard, a swirl of cream or a scoop of ice cream. It is known in the US as fruit crisp.

It consists of a pound of sliced fruit, a sprinkling of sugar, a dash of warm spice such as cinnamon or ginger and topped with a crumble mixture made from cold butter rubbed into flour and baked until brown and the lovely juice from the fruit bubbling through the top.

I’ve discovered a new stoned fruit recently, watermelon plum which has a greenish skin and a beetroot red interior. It originates from Yesud HaMa’ala a northern community founded in the 1880s during the first wave of Jewish immigration to Palestine then under Ottoman Empire control. Using cross-breeding techniques this unique variety of stone fruit was created in its orchards in the fertile Hula Valley in northern Galilee.

I have added apple, oranges and flat peaches to the watermelon plums and topped with a crumble mix flavoured with cinnamon and Demerara sugar and baked until golden. #GlobalApron