Anns Fruit Crumble Food

TESS' ANY FRUIT CRUMBLE

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.

THE CRUNCHIEST SUMMER FRUIT CRUMBLE

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.

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.

EASY MIX-AND-MATCH FRUIT CRUMBLE

Steps:

• Preheat the oven to 375°F. Grease an 8-inch square baking dish or a 10-inch cast-iron skillet with cooking spray or butter.
• In a large bowl, toss together the fruit with the flour, sugar and lemon juice. (See Kelly's Notes for adjusting quantities.)
• Pour the fruit filling into the prepared baking dish and set it aside.
• In a medium bowl, whisk together the flour, sugar, baking powder, thyme, lemon zest and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until moist clumps form.
• Sprinkle the crumble mixture evenly atop the fruit then place the baking dish atop a baking sheet.
• Bake the crumble for 35 to 40 minutes until the crumble topping is golden brown and the fruit is bubbling. Let it cool 5 minutes then serve topped with ice cream or whipped cream.
• Any variety or combination of fruit will work great in this recipe, such as strawberries, raspberries, blueberries, peaches, plums, etc.
• Adjust the amount of flour and lemon juice in the fruit filling depending on the juiciness and sweetness of the fruit. Fruits with more liquids (such as peaches) may require more flour, while tarter fruits (such as blackberries) may require less (or no) lemon juice.

ENGLISH FRUIT CRUMBLE

Steps:

• Preheat oven to 375°F.
• Prepare fruit according to type.
• Place the fruit in a 1-quart oven-proof dish in layers with granulated sugar.
• Sift flour into a bowl.
• Rub butter into flour until mixture resembles fine breadcrumbs.
• Stir in the caster sugar.
• Sprinkle the crumble mixture thickly and evenly over the fruit.
• Press down lightly with palm of hand then smooth the top with a knife.
• Bake for 15 minutes.
• Reduce the temperature to 350°F.
• Cook for a further 45 minutes or until top is lightly brown.
• Serve with fresh double cream, crème fraîche, or real custard.

ANN'S FRUIT CRUMBLE

Steps:

• Prepare the fruit by tossing it with the sugar and cornstarch. Add lemon if you choose.
• The remaining ingredients are for your crumble. I typically double the crumble so you can load it up. Please note the butter must be cold and cubed to form a good crumble.
• You can let this sit for hours. If you put it in the oven when dinner is served it's typically the perfect amount of time between dinner and dessert.
• Bake at 350-375 degrees for about 30 minutes. You'll see it starting to bubble and the crumble will melt a little. Let it sit for at least 10 minutes (15 is ideal) so it thickens back up a little and settles.
• And of course--it screams for ice-cream.