Tess Any 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.

OLD-FASHIONED FRUIT CRUMBLE (FOR TWO)

Steps:

• Preheat oven to 400°F
• Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice.
• Divide between two 6-ounce ovenproof ramekins.
• Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine.
• Sprinkle over the fruit mixture.
• Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.

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.

CHOCOLATE FRUIT CRUMBLE

Steps:

• Spray an ovenproof dish with non-stick cooking spray and set aside.
• Preheat oven to 350 degrees.
• Drain the canned apricots, reserving 4 tablespoon of the juice.
• Pour the apricots in prepared pan and add sliced apples, toss with reserved juice and sprinkle with raisins.
• In a medium sized mixing bowl, cut the butter into the flour until fine and crumbly.
• Stir in the oats, sugar, chocolate chips and nuts.
• Sprinkle the flour mixture over the fruit; do not press into the fruit.
• Bake in preheated oven for 40 to 45 minutes, or until topping lightly brown.
• Can be served hot or cold.

BLUEBERRY PEACH CRUMBLE

Steps:

• Preheat oven to 325 degrees F.
• In a bowl, mix together peaches, blueberries, orange juice and zest.
• Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
• Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
• Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
• Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
• Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
• Also good with vanilla ice cream.

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.

DEL MONTE FRUIT CRUMBLE

Steps:

• Place fruit in a 8x8 inch pan.
• Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly and moist; sprinkle over fruit.
• Bake at 375 degrees for 30 minutes or until topping is crisp and golden. Serve warm.