Day 16 - Quick Crumble

Tonight was chicken corn and rice - I added a clove of crushed garlic to mix it up a bit but no one noticed. Chef added so much chilli oil to his that he couldn't taste anything anyway.

But to herald survival of the week of trial daycare, I made a quick crumble. This comes from the column in the Sun Herald's magazine which makes three different dishes with one major ingredient. I've altered it of course.

1 825g tin of sliced peaches or halved apricots
2 tsp cornflour

Crumble topping from my standard crumble recipe
(Here for those readers too lazy to click:
The crumble
1 cup plain flour
1/2 cup brown sugar
3 tblsp rolled oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
Combine all the dry then rub in the butter until it clumps. )

Preheat oven to 200C
Drain peaches or apricots, reserving the juice and placing the fruit in shallow baking dish
Mix cornflour well (I use a mini-whisk) with 1/2 cup of the juice (although last night I used more like 3/4 cup and it was good - it could even be 1 cup to the same amount of cornflour)
Pour over fruit
scatter over crumble topping
Bake 15-20 minutes until juices are bubbling and topping is browned.

Very comforting indeed.