Two Step Warm Winter Crumble Recipes

Steps:

• Combine fruit & spoon into a casserole dish.
• Combine topping ingredients and sprinkle over fruit.
• Bake in a moderate oven (180.C) for 20-25 mins or until fruit is tender & topping is crisp.

Steps:

• Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.
• Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
• For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
• To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Steps:

• Preheat oven to 400°F
• Combine all ingredients except the graham crumbs. Mix thoroughly.
• Place in 2L casserole. Sprinkle wirh crumbs over fruit mixture.
• Bake for 30 minutes or until golden brown.
• SUBSTITUTE: Prepare as directed, using 2 cups firmly packed brown sugar and substituting 1 1/2 cups fresh cranberries for cranberry sauce.