Fruitcrumble Recipes

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.
• 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.

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:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
• In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
• In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
• Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
• Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
• In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
• Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.

Steps:

• Preheat the oven to 400 degrees F.
• For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
• For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
• Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

Steps:

• Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
• In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
• For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

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:

• Preheat the oven to 180ºC (350ºF).
• Using your fingertips, rub the butter into the flour till well blended.
• Add the remaining ingredients, except the guavas.
• Press half the mixture into a greased pie dish or small (about 10 cm in diameter) loose-bottomed quiche tins.
• Place guava halves cut side down in the dish or tins.
• Crumble the remaining flour mixture on top and bake for 20-25 minutes or till the crust is golden brown.
• Serve with cream or custard.

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 !

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.

Steps:

• Combine crust ingredients until a dough is formed. Wrap dough on wax or plastic paper and refrigerate for 1 hour.
• Roll dough and fit into a removable bottom 9 inch tart pan. Prick the dough with a fork. Chill for 20 minutes in the refrigerator.
• Remove dough from refrigerator and place parchment paper topped with rice to weight paper down.
• Bake dough for 18 minutes at 350°F.
• While dough is baking prepare filling and crumb mixtures by mixing ingredients in separate bowls, one for the crumb mixture and another for the filling mixture.
• Remove dough from the oven and increase oven temperature to 375°F.
• Remove parchment paper and add filling to the pan. Top with the crumb mixture.
• Bake for another 45 minutes to 1 hour.
• Cool tart completely and serve. Enjoy.

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.

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.

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.

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.

Steps:

• Preheat oven to 375°F.
• Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
• Combine dry ingredients, then cut in margarine until crumbly. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through. Check with a knife - if the fruit is soft and the oatmeal crisp is brown, it is done.
• You can substitue diced rhubarb, pears, berries like saskatoons or blueberries for part or all of the apples. You may want to sprinkle a bit of cornstarch over top before you put the oatmeal over top to thicken the fruit as it cooks. Apples don't need thickening, but berries and pears are juicier.
• Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 425°F.
• Pulse flour, sugar, almonds, and salt in a food processor until nuts are chopped. Add butter and pulse until mixture begins to clump.
• Spread fruit in a 9 1/2-inch deep-dish glass pie plate and sprinkle topping over it.
• Bake crumble in middle of oven until fruit is tender and topping is golden brown, 25 to 30 minutes.