Apple & Rhubarb Crumble with Creme Anglais

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Crumbles originated in Britain during the 2nd World War. As there was strict rationing the ingredients needed to create the bases of a normal pie weren’t available. Pie’s would require too much flour, sugar and fat to make the pastry. So people in the 2nd World War got creative and made a simple mixture of flour, margarine and sugar and used this to make the top of the crumble. The dish is also popular due to its simplicity.

The crumbles will arrive warm with creme anglais in a flask.

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Apple & Rhubarb Crumble with Creme Anglais


And FYI - Some parts of America also have crumble however they call it CRISP. 

We think there's  nothing quite like apple crumble with a healthly dollop of creme anglais ( posh word for non lumpy custard )

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