QUICK CRUMBLE MIX
Make this speedy fruit crumble for when guests pop over. It takes 20 minutes to prep, then you can leave it in the oven while you entertain
Provided by cathnorman
Categories Dessert
Time 1h10m
Yield Serves 4-6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium
CRUMBLE TOPPING
Use this sweet, buttery crumble topping on Rhubarb Pie or any other fruit pie in place of a top crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
CRUMBLE MIX
Easy, quick, versatile and tasty! I found this recipe in an old cook book I picked up in a charity shop years ago. This is now my 'default' desert recipe. Use it over your favourite fruits. A couple of tips: Quantities: Flour:Butter:Sugar=2:1:1 (e.g. 6oz flour to 3oz butter and 3oz sugar). Stick to the order in which ingredients are added as described below (flour, then butter, then sugar). Vanilla sugar gives the recipe extra flavour as does a drop of vanilla extract before adding the sugar. The mix is quite sweet on its own so when preparing the filling don't over-sweeten. Enjoy!
Provided by coolaboola
Categories Dessert
Time 35m
Yield 1 crumble
Number Of Ingredients 3
Steps:
- Measure flour into a microwave-proof bowl.
- Add the butter to the flour (just plonk it in in one big lump if you want!) Pop bowl with butter and flour in the microwave for between 10 and 20 seconds to soften butter.
- Use a fork to blend flour and butter until the mix texture resembles breadcrumbs.
- Add sugar and mix together with a fork.
- Sprinkle over crumble filling of your choice in an oven-proof pie dish (Apple and rasin, rhubarb and ground ginger, peaches and raspberries are some of my favourtie fillings. Fresh fruits will need to be par-cooked- pop in microwave covered and with a spoon or two of water after peeling/chopping for a few minutes- before spri) Bake in oven at 180 degrees Celcius for about 30 minutes.
- Serve hot or cold with fresh cream or ice cream.
- YUM!
APPLE CRUMBLE
This apple crumble is easy to make and works with pears, peaches, or berries as well.
Provided by Danaleigh
Categories Desserts Crisps and Crumbles Recipes Apple Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
- Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
- Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 35.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 74.7 mg, Sugar 26.5 g
EASY RHUBARB CRUMBLE
One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.
Provided by Shelly Z
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
- Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
- Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
- Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g
RASPBERRY PIE CRUNCH BARS
These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 2h
Yield 24 squares
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
- To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
- While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
- Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
- Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
- To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.
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