Stilton Fruit And Nut Crumble Recipes

MIXED BERRY CRUMBLE (WITH OAT-FREE STREUSEL TOPPING)

Steps:

• Prepare the filling. Mix the berries, sugar, cornflour, and vanilla extract in a large mixing bowl. You can also do this directly in the dish you plan to bake them in (and save up on washing).
• Prepare the streusel topping. Mix the flour, coconut, butter (room temp is best), sugar, and salt. Mix the ingredients until well combined. It's best to use your fingertips to help the butter soften and get mixed with the rest of the dry ingredients - and also create the thick crumb-like consistency of the crumble topping. Add the nuts and mix to combine.
• Combine and bake the berry crumble. Pour the berry mixture into a baking dish (20x30cm/8x12"-inch rectangular or 25cm/10" round tin). Then top it with the buttery mixture.Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it's browned further.

STILTON WITH DELLA ROBBIA FRUITS AND NUTS

Steps:

• To assemble: Overlap leaves around outside edge of round serving platter. Place cheese in the middle and cluster fruits and nuts decoratively around the cheese. Serve with crackers.

STILTON, FRUIT AND NUT CRUMBLE

Steps:

• Preheat the oven to 180C, 350F, Gas Mark 4.
• Place the fruit in a deep ovenproof dish and sprinkle with sugar to taste.
• Place remaining ingredients in a food processor and process briefly until mixture resembles fresh breadcrumbs.
• Pour most of the crumble mixture evenly over the fruit and press down gently. Sprinkle the remaining crumble evenly over the top and bake for 40 minutes until golden brown and crisp. Serve hot.