BEST-EVER FRUIT CRUMBLE
As much as I love it with apples, a pear crumble with a bit of spicy ginger makes a lovely change
Provided by Jamie Oliver
Categories Desserts Fruit Dinner Party Easter treats St. George's Day Sunday lunch British
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 438 calories, Fat 16.5 g fat, SaturatedFat 9.6 g saturated fat, Protein 4 g protein, Carbohydrate 72.5 g carbohydrate, Sugar 43.7 g sugar, Sodium 0 g salt, Fiber 3.1 g fibre
THE BEST APPLE CRUMBLE
You can't beat a traditional apple filling topped with crispy, buttery crumble - classic comfort food at its best
Provided by Good Food team
Categories Dessert, Treat
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170 fan/gas 5.
- Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
- Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
- Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
- Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
- Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
- Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
- Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.
Nutrition Facts : Calories 608 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
BEST APPLE CRUMBLE
Personal recipe... the way I make it in Australia. Apple crumble pie with coconut and rolled oats. Cut up and serve with hot or cold custard!
Provided by RANDOM804
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.
- In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch springform pan.
- Preheat oven to 400 degrees F (200 degrees C).
- Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.
- Bake 1 hour in the preheated oven, until golden brown. Remove sides from pan and allow crumble to cool before serving.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 92.2 g, Cholesterol 99.5 mg, Fat 31 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 19.3 g, Sodium 285.7 mg, Sugar 42.7 g
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
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.
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FRUIT CRUMBLE: TIPS FOR MAKING THE BEST ONE YOU’VE EVER …
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- Butter it up. Use butter for the topping. And add more butter! Follow the recipe instructions, and if you feel that the crumble is still too dry then add a bit more melted butter a tablespoon at a time.
- Mix-and-match your fruit. Fruit puree can be used in many healthy tea-time or sweet breakfast recipes like fruit cookies, a low-calorie mug cake or sugar free jam.
- Choose a suitable baking dish for your fruit crumble. It is important to use the proper sized baking dish. If the baking dish is too deep, then you will have too little crumble to go with the fruit filling.
- Add an element of surprise. If you are a texture eater, then adding some chopped nuts, coconut flakes or rolled oats to the basic crumble is a good idea.
- Serving suggestions. Fruit crumble can be enjoyed hot or cold. Ideally you would eat it hot out the oven with a sprinkling of icing sugar and vanilla ice-cream, thickened cream or custard.
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