Mixed Fruit Crumble Recipes

BEST-EVER FRUIT CRUMBLE

Steps:

• You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
• Preheat your oven to 200ºC/400ºF/gas 6.
• Sift the flour into a bowl and add the sugar, salt and ginger.
• Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
• To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
• Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
• Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
• Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
• Tip: This crumble will work well with apples instead, if you prefer.

EASY MIX-AND-MATCH FRUIT CRUMBLE

Steps:

• Preheat the oven to 375°F. Grease an 8-inch square baking dish or a 10-inch cast-iron skillet with cooking spray or butter.
• In a large bowl, toss together the fruit with the flour, sugar and lemon juice. (See Kelly's Notes for adjusting quantities.)
• Pour the fruit filling into the prepared baking dish and set it aside.
• In a medium bowl, whisk together the flour, sugar, baking powder, thyme, lemon zest and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until moist clumps form.
• Sprinkle the crumble mixture evenly atop the fruit then place the baking dish atop a baking sheet.
• Bake the crumble for 35 to 40 minutes until the crumble topping is golden brown and the fruit is bubbling. Let it cool 5 minutes then serve topped with ice cream or whipped cream.
• Any variety or combination of fruit will work great in this recipe, such as strawberries, raspberries, blueberries, peaches, plums, etc.
• Adjust the amount of flour and lemon juice in the fruit filling depending on the juiciness and sweetness of the fruit. Fruits with more liquids (such as peaches) may require more flour, while tarter fruits (such as blackberries) may require less (or no) lemon juice.

QUICK CRUMBLE MIX

Steps:

• Heat the oven to 180C/160C fan/gas 4. Mix together the fruit and granulated sugar (you will need less sugar for canned fruit) so it's evenly coated. Tip into a pie dish where it fits snugly.
• Rub the butter into the flour to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Add in the demerara sugar until combined and spread over the fruit until completely covered.
• Bake for 35-50 mins until golden brown and bubbling, and the fruit is tender. Leave to cool for 5 mins before serving.

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.

MIXED FRUIT CRUMBLE

Steps:

• Preheat oven to 175°C.
• Grab hold of an oven-proof dish and lightly grease it.
• Combine the flour and butter in a bowl with your fingers until the mixture resembles fine breadcrumbs.
• Fold in the almonds, oats, mixed spices, brown sugar and honey.
• Mix thoroughly to combine.
• In another bowl, mix together the fruits, ginger, honey and orange juice.
• Spoon this mixture into the greased ovenproof dish.
• Sprinkle the crumb topping over the mixed fruits in the dish.
• Bake at 175C for 30 minutes until the topping is golden and the fruits are tender.
• Serve warm with hot custard.
• Enjoy!

TESS' ANY FRUIT CRUMBLE

Steps:

• Mix fruit wiht 1 T flour, 1 T sugar and the cinnamon.
• Crumble together flour, brown sugar, butter and oatmeal.
• Butter a 9x9 pan and pour in fruit. Top with crumble and bake at 350 degrees until browned and bubbly.

VERY-BERRY OAT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, 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. Can be done up to 2 days ahead, and stored in an airtight container.
• Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
• When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.