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
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
CRUMBLE TOPPING
Make and share this Crumble Topping recipe from Food.com.
Provided by FarahC
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- place ingredients in a bowl,mix together with a fork until crumbly. What you are looking for is that most of the ingrediets start to hold together,but will break apart.
- Top your cakes,pies,and muffins,and crisps with this mixture immediately.
Nutrition Facts : Calories 230.4, Fat 13.5, SaturatedFat 6.8, Cholesterol 27.1, Sodium 8.9, Carbohydrate 26.8, Fiber 0.8, Sugar 17.8, Protein 1.9
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!
RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
BERRY CRUMBLE
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
- In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
RHUBARB CRUMBLE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 cups chopped rhubarb, 1/2 cup sugar, 1 teaspoon lemon juice and a splash of vanilla extract in a small skillet. Cook until the rhubarb is soft, 5 to 7 minutes. Stir in 1 cup sliced strawberries. Divide among bowls, top with Greek yogurt and sprinkle with chopped toasted almonds.
APPLE CRUMBLE
Try this comforting Apple Crumble with a crunchy, nutty topping from Food Network.
Provided by Dave Lieberman
Categories dessert
Time 2h5m
Yield 6 to 8 recipes
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
- In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
- Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
- Serve warm or at room temperature with vanilla ice cream.
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.
APPLE AND MIXED BERRY CRUMBLE
Make and share this Apple and Mixed Berry Crumble recipe from Food.com.
Provided by Rhiannon and Matt
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees Celsius.
- Place apple, 2 tablespoons of water, lemon juice and caster sugar in a saucepan. Cover and cook over low-medium heat, stirring occasionally for about 10 minutes until soft, divide the apples between 8 cup size serving dishes.
- Mix the berries together and sprinkle over the apples, pushing some of them into the apples.
- Place the brown sugar, baking powder, rolled oats and flour in a bowl and mix well.
- Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs.
- Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly. Serve warm, with ice-cream, double crème or hot custard.
Nutrition Facts : Calories 324.5, Fat 10.9, SaturatedFat 6.5, Cholesterol 26.7, Sodium 124.3, Carbohydrate 55.3, Fiber 4.5, Sugar 29, Protein 3.8
PEAR CRUMBLE
This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream. Substitute all-purpose gluten-free flour and gluten-free oats in the filling and AP gluten-free flour in the filling to make this a gluten-free dessert. Dietary Exchanges: 1 1/2 fruit, 2 other carbohydrates, 2 fat ( 3 Carbohydrate Serving). From EatingWell magazine, November/December 2007 and EatingWell for a Healthy Heart Cookbook. Posted for ZWT6 -- Great Britain Region.
Provided by kitty.rock
Categories For Large Groups
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- To prepare topping: Combine oats, walnuts, brown sugar, flour and cinnamon in a medium bowl.
- Drizzle with oil and stir until evenly moist.
- To prepare filling: Combine pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl and mix well.
- Transfer the mixture to a 9-by-13-inch baking dish.
- Sprinkle the topping over the pears.
- Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.
- Let stand for at least 10 minutes before serving.
- Serve warm as is or you can add a scoop of good low-fat ice cream to the top.
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.
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
TESS' ANY FRUIT CRUMBLE
I've been looking for the perfect crumble recipe for a long time and my friend Tess had it! I've made this different times with peaches, apples, plums, and rhubarb/strawberry but really any fruit or berries will do. It is easy to change the serving size or make more fruity or more crumbly as long as the crumble ingredients remain equal parts.
Provided by alvinakatz
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214.1, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 106.2, Carbohydrate 26.1, Fiber 1.3, Sugar 15.1, Protein 1.8
QUICK CRUMBLE MIX
crunchy textured crumble topping
Provided by cathnorman
Time 10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Rub the fat to the flour, add sugar, spread over the fruit. Remember to add 75g granulated sugar to the fruit.
- this recipe covers 100g fruit.
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