Chocolate Fruit Crumble Recipes

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.

Steps:

• Preheat the oven to 190C/375°F.
• Put the flour and butter into a bowl and rub in until it resembles coarse breadcrumbs. Stir in 50g of the sugar.
• Peel, core and slice the apples and spread them over the bottom of an ovenproof dish. Sprinkle over the remaining sugar, then the ginger, then the chocolate.
• Sprinkle the crumble mixture over the top. Bake for around 30 minutes or until turning golden.

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.

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

Steps:

• Heat the oven to 300 degrees F.
• Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
• Add the butter and paddle on low speed until the mixture starts to come together in small clusters.
• Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
• Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

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.

Steps:

• Preheat over to 200C/gas 6.
• Mix butter and flour together until it resembles fine breadcrumbs. Mix in 75g of the sugar, walnuts and chocolate drops.
• Peel and slice bananas then arrange half of them flat, in a ovenproof dish, pouring over the lemon juice and rind.
• Sprinkle over remaining sugar and grated chocolate, top with remaining bananas.
• Spoon your crumble mixture over bananas and press down gently. Bake for approx 35-40 mins until lightly golden. Serve and once and enjoy immediately!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
• Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
• Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.

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 !