Delia Smith Crumble Topping Recipes

THE BEST EVER APPLE CRUMBLE

The Best Ever Apple Crumble image

Obviously any sort of fruit can be used here. I love it with berries or apricots in summer, in spring it's good with rhubarb, and in autumn I use half blackberries and half apples. Whatever fruit you use, though, the great thing about the topping is that it bakes to a lovely short, crumbly crispness, which, combined with the toasted almonds, makes it the best ever.

Categories Apple recipes Hot Puddings What should you be cooking in September?

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

700g Bramley apples
225g Cox's apples
25g light brown soft sugar
1 level teaspoon ground cinnamon
¼ teaspoon ground cloves
75g chilled salted butter, cut into small dice
175g self-raising flour
1 level dessertspoon ground cinnamon
110g demerara sugar
110g whole almonds, skin on
Clotted cream or Isigny Ste Mere creme fraiche

Steps:

Begin by preparing the apples. I always find the best way to do this is to cut them first into quarters, then pare off the peel with a potato peeler (or leave it on, whichever you prefer) and slice out the cores. Now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon and ground cloves, then place them in the baking dish. For the crumble all you do is place the butter, sifted flour, cinnamon and sugar in a processor and give it a whiz till it resembles crumbs. Next add the almonds and pulse, until they are roughly chopped and chunky. If you don't have a food processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be roughly chopped by hand. Now spoon the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Bake the crumble on the centre shelf of the oven for 40-45 minutes, until the topping is well browned and crisp. Leave it to rest for 10 minutes before serving with well-chilled crème fraîche or clotted cream. Nutrition 561kcals/54.3g carbohydrate/35.0g sugars/37.0g fat/18.5g saturated fat/0.4g salt per serving

GOOSEBERRY CRUMBLE

Gooseberry crumble image

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

Provided by Good Food team

Categories Dessert, Dinner

Time 1h5m

Number Of Ingredients 5

Ingredients

500g gooseberry , topped and tailed
85g golden caster sugar
175g plain flour
75g demerara sugar
85g salted butter , chilled

Steps:

Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.
To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.
Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

Nutrition Facts : Calories 483 calories, Fat 18.5 grams fat, SaturatedFat 11.2 grams saturated fat, Carbohydrate 73.7 grams carbohydrates, Sugar 43.7 grams sugar, Fiber 5.8 grams fiber, Protein 5.6 grams protein, Sodium 0.6 milligram of sodium

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