Marzipan Crumble

Some evenings in January just demand it - a delicious fruit crumble.

My house-mate Clare came up with genius idea of adding a little marzipan to the crumble, so every few bites you get a delicious sticky, sweet, almond-y mouthful which might just cure your possible vitamin D deficiency when eaten on these long winter nights.*

There are no rules about making a crumble. This is home cooking at its best.

I chop up a selection of fruit (whatever I have lying around, on this occasion it was apples and plums), into equal sized small-ish pieces, and simmer them for about 15 minutes in a touch of water and some sugar. I don't tend to measure the sugar, you can taste if you need to add more once the fruit has cooked down.

Crumble - nowadays I estimate the amounts for the most part, once you've made a few crumbles you really get a feel for it, and in any case, it's very difficult to mess this up; just don't forget the sugar!

More or less: 100g butter, 100g flour, 50g oats, 50g sugar. Rub the oats, flour and butter between your fingers. Stir in the sugar. I feel my way around this more often than not, adding more oats, flour or sugar as I see fit.

Put the stewed fruits in the bottom of a baking dish. Then (here is the best part) cut your marzipan into little cubes and scatter over the fruit. Add your crumble topping and cook in a hot oven at 180 degrees or so for about 20 minutes. Serve in your prettiest china and with lots of cream.

Eat it, and go to bed dreaming of home...

* Not true.