ANY SEASON FRUIT CRUMBLE
Steps:
- Prepare the Filling
- Position a rack in the middle of the oven. Preheat the oven to 350°F. Put the apples in a glass or ceramic baking container with a 2 1/2-quart capacity. Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well. Mix the sugar and cinnamon together in a small bowl. Sprinkle the sugar mixture and lemon juice over the apples. Stir the mixture to combine the ingredients, spreading them in an even layer in the baking dish. Set aside.
- Mix the Topping
- Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together. Add the butter pieces, stirring to coat them with the flour. Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white. Spread the crumbs evenly over the apple mixture.
- Bake and Serve the Crumble
- Bake about 40 minutes until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a toothpick. Let the crumble cool about 15 minutes before serving. Spoon the warm crumble onto individual plates and serve with a scoop of vanilla ice cream, if desired. The crumble can be baked a day ahead, cooled, covered, and stored at room temperature. Warm it, uncovered, in a preheated 250°F oven for 15 minutes.
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.
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.
Provided by Melissa Clark
Categories easy, cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
- Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
- Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
- Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
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
FRUIT CRUMBLE
Adds a different twist to your regular apple crisp recipe. Very quick and easy!
Provided by TOXINSMILE
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
- Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
- Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.
Nutrition Facts : Calories 365 calories, Carbohydrate 61.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 125.7 mg, Sugar 40 g
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