Tess Any Fruit Crumble Recipes
TESS' ANY FRUIT CRUMBLE
I've been looking for the perfect crumble recipe for a long time and my friend Tess had it! I've made this different times with peaches, apples, plums, and rhubarb/strawberry but really any fruit or berries will do. It is easy to change the serving size or make more fruity or more crumbly as long as the crumble ingredients remain equal parts.
Provided by alvinakatz
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214.1, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 106.2, Carbohydrate 26.1, Fiber 1.3, Sugar 15.1, Protein 1.8
AUTUMN CRUNCHY CRUMBLE
Children will love helping to make this easy fruit pudding - apples, pears or plums are topped with crunchy crumble mix
Provided by Good Food team
Categories Dessert, Treat
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Sift the flour into a bowl and add the margarine.
- Using a fork or your hands, mash together the margarine and flour until it resembles breadcrumbs and there are no remaining lumps of margarine.
- Add the oats, sugar, and cinnamon to the flour and margarine mixture.
- Core the apple and/or pears, and stone the plums, if using. Chop all the fruit, keeping the skin on for added flavour, vitamins, and minerals, and put in an ovenproof dish in layers.
- Drain the sultanas and add to the fruit. Drizzle with the honey.
- Sprinkle over the crumble mixture. Bake for 20-30 mins until the crumble topping is golden and the fruit is bubbling. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche.
Nutrition Facts : Calories 499 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 31 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
JUMBLED FRUIT CRUMBLE
No matter how hard you try to serve this oat-topped fruit crisp neatly, it always ends up jumbled. I found this recipe in Better Homes And Gardens New Junior Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Turn on oven to 375. Place the pie filling and the almond extract in the ungreased baking dish. Stir gently with the wooden spoon until combined. Spread mixture evenly in the dish.
- Put the graham crackers in the plastic bag. Seal or tie the plastic bag closed. Use the rolling pin to finely crush the crackers. (You should have about 2/3 cup crumbs). Put crumbs in the mixing bowl. Save until step 4.
- Put the butter in the saucepan. Put pan on a burner. Turn burner to medium heat. Cook until butter is melted. Turn off burner. Remove pan from burner. Or, put butter in the microwave-safe bowl. Cover bowl with waxed paper. Microwave on 100% power (high) for 30-45 seconds or until butter is melted. Use the hot pads to remove bowl from microwave.
- Put the melted butter, oats, and brown sugar in the bowl with the cracker crumbs. Stir mixture with the fork until combined. Sprinkle the crumb mixture over the pie filling in the dish.
- Put baking dish in oven. Bake 20 minutes or until crumbs are lightly browned. Turn off oven. Use the hot pads to remove dish from oven. Let cool about 30 minutes on the cooling rack. Serve warm with ice cream, if you like.
Nutrition Facts : Calories 321.9, Fat 10.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 189.1, Carbohydrate 55.6, Fiber 1.8, Sugar 14.8, Protein 2.8
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- Preheat the oven to 375°. In a food processor, pulse the flour with the brown sugar, baking soda and salt. Add the butter and pulse until crumbly. Add the oats and pulse until incorporated. Transfer the topping to a bowl and press it into clumps.
- Spread the filling in a 9-by-13-inch baking dish. Scatter the topping over the filling. Bake in the center of the oven for 1 hour, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
THE 12 BEST CRUMBLE TOPPINGS - BBC GOOD FOOD
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- Go nuts. Nuts are a popular addition to crumbles, including almonds, hazelnuts, pecans, walnuts and pistachios. Our autumnal pear and blackberry crumble creates layers of texture by combining chopped hazelnuts and flaked almonds with pumpkin seeds and chunky oats clusters.
- An oat-standing finish. Give your crumble topping more bite by adding wholesome porridge oats or rolled oats, like in our oaty apple crumble. You can also add a little syrup to the mixture to create a flapjack-style texture with gorgeous little chewy clusters, as shown in this apple flapjack crumble.
- Chocolate drops. If your crumble is in need of some indulgence, then a liberal scattering of chocolate should do the trick. This simple pear & chocolate flapjack crumble combines dark chocolate chunks, porridge oats and golden syrup for a sweet, crunchy finish that complements the fruit beautifully.
- Peanut crunch. Treat your crumble to an American-style flavour by adding a dollop of crunchy peanut butter spread to the topping. This rich, nutty flavouring balances perfectly with the zingy blueberry and raspberry filling in our fruity peanut butter berry crisp.
- Spice things up. Add a sprinkling of fragrant spices to give your crumble a flavour boost and enhance the filling. Our rhubarb & apple crumble incorporates hints of aromatic ginger to balance the tangy fruit, while warming cinnamon and clove-infused crumbs make a suitably festive topping in our raspberry Linzer slices.
- Coconut coating. Give your crumble a tropical twist with a sprinkle of desiccated coconuts. The topping for our irresistible blueberry lemon cake combines coconut shavings with melted butter, sugar and eggs.
- Make it vegan. There’s no reason why those on a dairy and egg-free diet can’t enjoy a classic pudding too. This vegan apple crumble uses a dairy-free spread with a simple combo of rolled oats, sugar and flour.
- Taking the biscuit. Embellish your pudding with some satisfyingly crunchy biscuit chunks. We’ve used amaretti pieces in these super fruity berry crumble pots, which make an easy yet impressive dessert.
- Crumble + scones = scrumble. We love a foodie mash-up, so combining two of the nation’s best sweet treats into a topping seemed like a no-brainer. Half scone, half crumble, the cobbler-style sponge on our pear & blackberry ‘scrumble’ marries the crunch of a biscuit with the cakey texture of a scone.
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