I have written before about ways to use up bread, but I thought it worth sharing this recipe for a crumble I made yesterday. I had some of the Maris Widgeon loaf left and it struck me as a delicious alternative to the usually crumble recipe and I was right. To be honest when I made this I threw it together rather than weighing, and I can recommend this as a way of putting together this pudding, but this means that the measurements given below are my estimates of the actual ingredients I used.
Fruit of your choice, I used frozen chopped apples and blackberries.
50g unsalted butter
25g granulated or caster sugar
25g dark brown sugar (but you could use 50g of just the one sugar)
Approx 250-300g bread, made into crumbs
Because my fruit was frozen I placed it into an ovenproof dish ad popped it in the preheated oven at 180C for 20 minutes.
In the meantime I melted the butter in a large pan and then stirred through the breadcrumbs and oats and cooked over a medium heat until beginning to colour, stirring from time to time. Sprinkle over the sugar and mix in well, continue to stir and cook until the mixture starts to caramelise a little.
Remove the fruit from the oven and evenly sprinkle over the breadcrumb mixture. Place back in the oven and bake for 20-25 minutes until the fruit is fully cooked and the crumble is a deep brown colour. Serve with lashings of custard or cream.