Frozen Fruit Almond Crumble Recipes

FROZEN FRUIT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl and squash together with your fingers into a crumble texture. Sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Stir through the flaked almonds, if using. Can be done up to two days ahead and stored in an airtight container.
• Sprinkle the ground almonds over the base of an ovenproof dish, then spoon in the fruit. If the berries are sour, sprinkle over a little extra brown sugar. Sprinkle the crumble mix over the fruit and bake for 15 mins. Rest for 5 mins before serving with ice cream, custard or cream.

FROZEN FRUIT & ALMOND CRUMBLE

Steps:

• Preheat the oven to 200°C/400°F/gas 6
• Tip the frozen berries into a saucepan with half the sugar and place on a medium heat.
• Squeeze in the juice of half an orange and cook for 5 to 8 minutes, or until the sugar has dissolved and the fruit has softened. Remove from the heat and leave to cool a little.
• Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then stir in the almonds and remaining sugar.
• Transfer the berry mixture to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
• Bake in the oven for 25 to 30 minutes, or until golden and crunchy. Delicious served with vanilla ice cream.

FRUIT CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place the peaches and pineapple in an 8-inch by 8-inch baking dish.
• 3. Stir together the flour, sugar and cinnamon in a medium bowl. Cut in butter until mixture is crumbly and butter pieces are about the size of a pea. Sprinkle evenly over fruit.
• 4. Bake 30 minutes or until topping is crisp and golden. Serve warm with ice cream, if desired.

BIG BATCH CRUMBLE TOPPING FOR THE FREEZER

Steps:

• Add all of the ingredients to a large bowl and rub the butter into the dry ingredients with your fingertips until well mixed and crumbly. Be sure to get all the butter incorporated so there are no large chunks of butter.
• Spoon the crumble mixture into a freezer safe container (we used zip lock freezer bags), and place in the freezer until ready to use.
• Your crumble will last up to a year in the freezer. Just scoop out what you need and reseal the rest. No need to thaw the crumble before baking.

FROZEN BERRY CRUMBLE

Steps:

• Defrost frozen berries for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
• Toss berries, white sugar, and cornstarch together in a large bowl; set aside.
• Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.
• Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.