Jumbled Fruit Crumble Food

JUMBLEBERRY CRUMBLE

Steps:

• In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped 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.

JUMBLED FRUIT CRUMBLE

Steps:

• Turn on oven to 375. Place the pie filling and the almond extract in the ungreased baking dish. Stir gently with the wooden spoon until combined. Spread mixture evenly in the dish.
• Put the graham crackers in the plastic bag. Seal or tie the plastic bag closed. Use the rolling pin to finely crush the crackers. (You should have about 2/3 cup crumbs). Put crumbs in the mixing bowl. Save until step 4.
• Put the butter in the saucepan. Put pan on a burner. Turn burner to medium heat. Cook until butter is melted. Turn off burner. Remove pan from burner. Or, put butter in the microwave-safe bowl. Cover bowl with waxed paper. Microwave on 100% power (high) for 30-45 seconds or until butter is melted. Use the hot pads to remove bowl from microwave.
• Put the melted butter, oats, and brown sugar in the bowl with the cracker crumbs. Stir mixture with the fork until combined. Sprinkle the crumb mixture over the pie filling in the dish.
• Put baking dish in oven. Bake 20 minutes or until crumbs are lightly browned. Turn off oven. Use the hot pads to remove dish from oven. Let cool about 30 minutes on the cooling rack. Serve warm with ice cream, if you like.

AUTUMN CRUNCHY CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Sift the flour into a bowl and add the margarine.
• Using a fork or your hands, mash together the margarine and flour until it resembles breadcrumbs and there are no remaining lumps of margarine.
• Add the oats, sugar, and cinnamon to the flour and margarine mixture.
• Core the apple and/or pears, and stone the plums, if using. Chop all the fruit, keeping the skin on for added flavour, vitamins, and minerals, and put in an ovenproof dish in layers.
• Drain the sultanas and add to the fruit. Drizzle with the honey.
• Sprinkle over the crumble mixture. Bake for 20-30 mins until the crumble topping is golden and the fruit is bubbling. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche.

QUICK CRUMBLE MIX

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.

FROZEN FRUIT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl and squash together with your fingers into a crumble texture. Sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Stir through the flaked almonds, if using. Can be done up to two days ahead and stored in an airtight container.
• Sprinkle the ground almonds over the base of an ovenproof dish, then spoon in the fruit. If the berries are sour, sprinkle over a little extra brown sugar. Sprinkle the crumble mix over the fruit and bake for 15 mins. Rest for 5 mins before serving with ice cream, custard or cream.