Michelle Darmody: Three simple and heart-warming crumbles

Michelle Darmody

For something that was created out of necessity, crumbles are a joy. The recipe or idea for them surfaced during the Second World War in Britain, when rationing made eggs and other pastry ingredients rare. Wholemeal flours and oats could be used in their place. Because of the simplicity of its origins, crumbles are quite uncomplicated and adaptive. Most fruits will work and the topping can be diversified and added to as you wish. A friend of mine makes a banana and pineapple crumble and adds desiccated coconut to the topping. It is an interesting twist.

Lavender and blackberry are a surprisingly nice flavour combination. I often stir some lavender flowers through blackberry jam to pep it up. Rosemary also works in place of lavender. They both have a similar flavour as they are bushes which have the same family origin.