Mini peach crumbles

I love a good fruit crumble, they were one of the first things I learned to cook, usually with fruit I had picked myself which more often than not meant damsons. I loved making them so much I was making at least 1 a week, I got so good at it I could have a crumble in the oven in less than 10 minutes!I might not make them quite that often any more, but at this time of year when it is getting cooler and darker my thoughts still turn to crumble. It is the perfect pudding for autumn, comfort food at it's best.
They are really easy to make and almost impossible to mess up, plus you can be creative with the filling. I once made a banana and strawberry crumble which was certainly an interesting combination!
I like to play around with the topping too, it's great with nuts for extra crunch and flavour, or oats for a different texture. I sometimes add spices as well, cinnamon is an obvious but delicious choice paired with apples.
This time I kept it simple, using peaches for the filling and a basic recipe of half the weight of butter to flour with sugar added to taste. How sharp the fruit is will affect how much sugar you need. For four people I would normally use 8oz flour, 4oz butter and 20z sugar.

• Rub the butter into the flour until I have a breadcrumb texture then stir in the sugar
• Place fruit in a baking dish with a little sugar
• Pour over the topping and bake at about gas 4/180C/350F until golden

Instead of making one big crumble like I normally would, I made individual crumbles in these ramekins which I've had for ages and never used. I like how it turned out, they look good and everyone got their own individual pudding.