Mixed Fruit Crumble Food

MIXED FRUIT CRUMBLE

Steps:

• Preheat oven to 175°C.
• Grab hold of an oven-proof dish and lightly grease it.
• Combine the flour and butter in a bowl with your fingers until the mixture resembles fine breadcrumbs.
• Fold in the almonds, oats, mixed spices, brown sugar and honey.
• Mix thoroughly to combine.
• In another bowl, mix together the fruits, ginger, honey and orange juice.
• Spoon this mixture into the greased ovenproof dish.
• Sprinkle the crumb topping over the mixed fruits in the dish.
• Bake at 175C for 30 minutes until the topping is golden and the fruits are tender.
• Serve warm with hot custard.
• Enjoy!

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.

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.

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.

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.

MIXED FRUIT PIE

Steps:

• Combine fruit, sugar, flour vanilla and butter stir together.
• Arrange fruit mixture to flatten then lightly pile on the crumb topping.
• Turn into pie shell.
• Bake at 350 degrees for one hour or till fruit mixture starts to bubble out of the pie.

VERY-BERRY OAT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, 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. Can be done up to 2 days ahead, and stored in an airtight container.
• Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
• When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

APPLE AND MIXED BERRY CRUMBLE

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.

MIXED BERRY AND APPLE CRUMBLE-NO SUGAR, NO FLOUR

Steps:

• Preheat oven to 375.
• Separated pineapple juice from chunks and in a food processor, puree the pineapple chunks and banana.
• In a small sauce pan, reduce the pineapple juice to a syrupy consistency.
• Combine the pureed fruit, pineapple syrup, frozen berries, apple, and applesauce in a large sauce pan and bring to a low boil.
• Allow to cook until the apple are soft and the juices of the fruit have thickened.
• In a large bowl, combine the ground almond, chopped nuts, oats, cinnamon, and salt, if using.
• In a small sauce pan combine honey and butter and heat till well melted.
• Pour butter and honey mixture into the dry ingredients a stir to combine.
• Pour fruit mixture into a greased 9 x 13 casserole pan and top with crumble.
• Bake for 20-25 minutes or until the fruit mixture is bubbling at the edges and the topping is golden brown.

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.

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.

MIXED FRUIT CRUMBLE

Steps:

• 1. In a small saucepan, whisk sugar and cornstarch together. Add blueberries and strawberries, then boil down over medium heat. Once the berries have simmered down and are soft, add apple and raisins. Gently simmer until apples are slightly softened. Remove from heat and stir in vanilla and immediately pour fruit filling into a small skillet. Preheat oven to 350 degrees F. In a small skillet, melt butter. Add sugar, oats, and flour. Over medium-low heat, toss the oats until they become slightly toasted. Remove from heat. Sprinkle the rolled oats over the fruit filling. Bake for about 10-15 minutes or until the oats are golden and the fruit is bubbling around the sides. Remove from the oven and let cool. Serve with whipped cream and enjoy.

FRUIT CRUMBLE

Steps:

• Pre heat oven to 108c or Gas mark 6 .
• In a mixing bowl, begin to rub the margarine into the flour .
• Add the sugar and the oats.
• Prepare the apples by washing coring and slicing, leaving out the core.
• Place the chopped apples into a pan some lemon juice or water with some water to taste. Cook the apples until soft or until they are at the desired texture.
• Put the cooked apples into an oven proof dish and sprinkle over the sultanas, then spoon over the crumble topping.
• Bake for 20-25 minutes or until the topping is golden brown.
• Enjoy !