crumble

A one-bowl coffee cake that's tender and tangy thanks to Greek yogurt, with a crumb topping that can be made ahead of time.

Easy One-Bowl Coffee Cake Recipe

For the Topping:

light brown sugar (about 1/2 cup, packed; 115 grams)

whole wheat flour (about 1/2 cup, spooned; 70 grams)

(5 grams) cinnamon

cardamom

unsalted butter (about 4 tablespoons; 55 grams), soft, about 70°F (21°C)

For the Coffee Cake:

sugar (2 cups; 395 grams)

unsalted butter

baking powder

vanilla extract (1 tablespoon; 15 grams)

eggs,

all-purpose flour,

yogurt

For the Topping: In the bowl of a stand mixer fitted with a paddle attachment, combine brown sugar, whole wheat flour, cinnamon, salt, cardamom, and butter. Mix on low speed until sandy and well combined. Scrape onto a large plate or sheet of parchment. Alternatively, the crumb topping can be transferred to an airtight container and refrigerated for up to one week, or frozen for six months. Wipe bowl and paddle with a paper towel and proceed to the next step—no need to wash!

For the Coffee Cake: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, baking powder, salt, and vanilla. Mix on low to moisten, then increase speed to medium and cream until soft and light, about 10 minutes. Pause to scrape bowl and beater with a flexible spatula, then resume mixing on medium speed. Add eggs one at a time, allowing each to fully incorporate before adding the next. 

Scrape bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in about 1/3 of flour, then add 1/3 of Greek yogurt. Repeat with remaining flour and yogurt, working in thirds as before. Fold batter once or twice with a flexible spatula, then scrape into a parchment-lined 9- by 13- by 2-inch anodized-aluminum baking pan. Spread in an even layer, then cover with prepared topping, a handful at a time, squeezing each addition in your palm to help form streusel nuggets.

Bake until coffee cake is puffed and firm, about 40 minutes (a toothpick inserted into the center should emerge with a few moist crumbs). Cool cake directly in pan about 30 minutes before serving, as it will be soft and gummy until its crumb has had a chance to set. Cut into squares with a butter knife and lift parchment to help fit an angled spatula under the first slice. To keep coffee cake as fresh as possible, cut only as much as you plan to serve at one time. With plastic wrap or wax paper pressed against cut surface, and top of pan covered with a sheet of aluminum foil, leftovers will keep up to 3 days at room temperature. 

Give your next crumble a dose of oats with this simple make-one freeze-one recipe

Oaty apple crumble

caster sugar

sultanasor raisins

soft light brown sugar

honey

pack butter

oats

plain flour

flaked almonds

cinnamon

Cook the apples with the caster sugar in a large pan, stirring occasionally – add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.

Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don’t have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

Stewed apples are so easy and so versatile, as you can use them to make apple pie or with roast pork. They are ready in 30mins and will keepf or a week

Stewed apples

apples, quartered,

water

Watch how easy it is to make stewed apples with a little sugar and optional cloves

How to make stewed apples

Grilled Peach Crumble Recipe Will Make Your Summer Complete

unsalted butter,

all-purpose flour

brown sugar

sugar

Morton's kosher salt

peaches

Homemade whipped cream

The humblest crumble ever, I’m mixing this one up with eating apples as well as the classic Bramley. So homely, so simple and so delicious – you’re going to love it.

Classic apple crumble

150 g golden caster sugar

lemon

butter

g plain flour

A Delicious Spiced Apple Crumble Traybake Cake with a Sweet Apple &amp; Cinnamon Sponge, and a Homemade Crumble on top! 

Apple Crumble Traybake Cake!

120 g Plain Flour

60 g Caster Sugar

60 g Unsalted Butter

500 g Cooking Apples ((peeled & chopped weight))

300 g Unsalted Butter/Stork

300 g Light Brown Sugar

300 g Self Raising Flour

Eggs

Vanilla

tsp Ground Cinnamon

g Icing Sugar

Water

Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs, leave to the side for now.

For the Crumble

Preheat your oven to 180C/160C Fan and line a 9x13&quot; Traybake Tin.

Peel and core the Apples, cube the apples into about 2cm pieces.

Put the apples into a bowl, and cover with 50g of Light Brown Sugar. Mix it up so all the apple pieces are covered and leave to the side.

Beat together the Butter/Stork and Sugar until light and fluffy. 

Add in the flour, eggs, vanilla and cinnamon and beat till smooth. Fold through the apple mixture and pour the mixture into the tin!

Sprinkle the crumble mixture onto the cake!

Bake in the oven for 50-60 minutes or until baked through (Can take a little less, or a little more than an hour - depends on your oven, see tips below)

Leave the cake to cool in the tins for 10-15 minutes and then transfer to a rack to cool completely.

For the Cake

Once the cake has cooled - stir together the Icing Sugar and Cinnamon, and then as much water as you like - I like it thick and drizzly!

Enjoy!

For the Decoration

Crumb topping for pie is such an easy recipe. This crumble recipe can also be used to top muffins or coffee cake!

Crumb Topping Recipe

sugar ((brown

Grate cold butter into a large bowl. Alternately, you can dice it small.

Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).

Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.

Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.

https://www.youtube.com/watch?v=u0u3rNmvsdo

CRUMBLE TOPPING RECIPE // CRAZYFORCRUST.COM
- - - - CLICK DOWN FOR RECIPE - - - -
This recipe for crumble topping is the perfect crumble for any pie recipe. You can even make it for muffins or coffee cake!

INGREDIENTS

12 tablespoons unsalted butter
2/3 cup sugar (brown or white or a combination)
1 1/2 cups all-purpose flour

INSTRUCTIONS

Grate cold butter into a large bowl. Alternately, you can dice it small.

Add sugar: use all brown or all white or a combination to make 2/3 cup. Use whatever combination you like (I like using 1/3 cup each brown and white).

Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.

Use crumble as recipe directs, on a fruit pie or on muffins or coffee cake. Bake as directed in recipe.


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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.

YOU MAY ALSO LIKE:
ALL BUTTER PIE CRUST: https://youtu.be/GehAFOYRlok
CRUMB APPLE PIE: https://youtu.be/h2O4kZhm96A

Crumble Topping Recipe for ANY FRUIT PIE!

These Vegan Low FODMAP Fruit Crumble Bars are easy to make, filled with fiber-rich whole grains, juicy fruit and are a great snack or quick breakfast on-the-go. They are from Heather Hardcastle’s book The Flour Craft Bakery &amp; Café Cookbook and we have adapted the recipe to be low FODMAP diet compliant.

Vegan Low FODMAP Fruit Crumble Bars

½ cups(149 g) gluten-free rolled oats

½ cups (180 g) brown rice flour

(45 g) tapioca starch

¼ cups (267 g) firmly packed light brown sugar

salt

baking soda

(57 g) chopped walnuts

(180 ml) melted coconut oil; (I suggest refined)

(216 g) strawberry preserves

blueberries

strawberries

Preheat the oven to 375°F (190°C). Line a 9 x 9-inch (23 cm by 23 cm) pan with foil. Spray the foil with baking spray and line the foil with parchment, cut to fit the size of the pan with a 1-inch (2.5 cm) overhang on all sides. The layer of foil will allow you to lift the bars out of the pan cleanly and the parchment will keep the bars from sticking to the foil. 

Put rolled oats, brown rice flour, tapioca starch, brown sugar, salt, baking soda, wal­nuts, and cinnamon in a large bowl. Toss with your hands or a wooden spoon to combine. Add coconut oil and mix, using your hands or a wooden spoon, until the crumble mixture holds together in large clumps. 

Spread two thirds of the crumble mixture in the bottom of the pan and press down firmly to create an even layer, making sure the mixture reaches into the corners as well. Spread the fruit preserves over the crust, leaving ½ inch (12 mm) of space around the edges. Scatter the berries over the jam. Sprinkle with the remaining crumble, leaving space so that the berries show through.

Bake for 40–45 minutes, rotating between upper and lower oven racks halfway through baking, until the bars are golden brown, and the berries are bubbling. Allow to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours before cutting into 12 bars. 

Just three ingredients makes the best tropical cocktail - and you can easily make this without rum to make it a virgin piña colada.

Pina Colada Recipe

pineapple juice

coconut cream

light rum

Mix all ingredients in a blender and blend until smooth. Pour into glass and serve garnished with pineapple slice and cherry.

Try James Martin’s deliciously different pear crumble flavoured with pear cider and doused in spiced custard. 

Pear crumble

flour

75 grams/3 ounces butter, cold,

demerara sugar

pears, peeled, cores removed, diced

110 milliliters/4fl oz perry (pear cider)

200 milliliters/7fl oz double cream

200 milliliters/7fl oz milk

75 grams/3 ounces caster sugar

Blackberry Cobbler Bars are a portable, snack-able version of everybody&#039;s favorite summer dessert!

Blackberry Cobbler Bars

unsalted butter (2 sticks, 226 grams)

granulated sugar(153 grams)

tsp salt

vanilla extract (almond extract works great too)

all purpose flour (240 grams)

blackberries (or enough

Preheat the oven to 350F Line a 9x9 square baking pan with foil or parchment paper with long ends so you can lift the bars out after they&#039;ve cooled for easy cutting.

Cream the butter and sugar together until light and fluffy.  I do this in my stand mixer, but you can use electric beaters, or do it by hand. Scrape down your bowl a few times to get it evenly incorporated.  Beat in the salt and vanilla, then slowly add the flour, mixing just until there is no dry flour left.  Don&#039;t over mix.  The dough will be crumbly.

Take 2/3 of the dough and crumble it into the bottom of your prepared pan.  Flatten gently with floured hands until you get an even layer.  Add a bit more dough if needed to completley cover the bottom.

Arrange the berries evenly over the surface.

Top with the remaining dough, crumbling it with your fingers as you add it.  Some of the berries will show through, that&#039;s fine.

Bake for 35-40 minutes until the top is just barely starting to turn golden in spots.  Let cool on a rack before lifting the cobbler bars out of the pan for slicing.

My make ahead crumble topping is an easy bulk recipe for crisps, crumbles, and pies that keeps in the freezer for a year ~ it&#039;s summer dessert on demand!

Big Batch Crumble Topping for the Freezer

all purpose flour

dark brown sugar

tsp vanilla extract

Add all of the ingredients to a large bowl and rub the butter into the dry ingredients with your fingertips until well mixed and crumbly.  Be sure to get all the butter incorporated so there are no large chunks of butter.

Spoon the crumble mixture into a freezer safe container (we used zip lock freezer bags), and place in the freezer until ready to use.

Your crumble will last up to a year in the freezer.  Just scoop out what you need and reseal the rest.  No need to thaw the crumble before baking.

Add the fruit filling of your choice to a baking pan, filling the pan about 2/3 of the way full. Then top generously with your frozen crumble (don&#039;t thaw it first.) I like to mound the crumble on the fruit, because everything will shrink down in the oven. Bake at 375F for about 25-30 minutes, or until the fruit is bubbling and juicy and the topping is starting to turn golden.

To use your crumble

This apple crisp without oats has a crunchy cinnamon streusel topping and a lightly spiced, tender apple filling. It is perfect for a breakfast or dessert to impress. Plus, this apple crisp recipe contains only simple base ingredients and is gluten-free, vegan, dairy-free, nut-free, and can be also made refined sugar-free for a healthy version!

Apple Crisp Without Oats

apples (peeled, cored, and thinly sliced (*see notes))

tbsp coconut sugar (or organic cane sugar)

cornstarch (or flour of choice)

tsp cinnamon

nutmeg, salt, and cardamom ((optional))

maple syrup

lemon juice

all-purpose flour (I used gluten-free (*see notes))

coconut sugar (or organic cane sugar)

tsp baking powder

coconut oil (or vegan butter, softened (almost melted))

Chopped nuts (of choice (optional, see notes))

Watch the video in the post for easy visual instructions.

In a medium-sized mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir with a spoon or a whisk. Then add the softened coconut oil or vegan butter. Using a spoon or your fingertips, rub the oil/butter into the dry mixture, until small crumbles form. Add more flour if the mixture is too wet. Place the bowl into the fridge, while you prepare the apple filling.

Preheat the oven to 375 degrees F (190 degrees C) and grease an 8x11 inch (20x28 cm) baking dish (or similar size) with vegan butter or oil.

Topping:

Peel, core, and slice the apples. Transfer the apples to the prepared baking dish, set aside.

In a small/medium bowl, combine sugar, cornstarch (or flour of choice), cinnamon, nutmeg, salt, and cardamom (if using). Stir with a spoon or a whisk. Also add maple syrup, water, lemon juice, and vanilla extract and stir again.

Pour the mixture over the sliced apples and stir to coat them evenly, then spread into an even layer.

Remove the streusel mixture from the refrigerator and sprinkle it over the apples. You can also add finely chopped nuts of choice (optional).

Bake in the oven until the streusel topping is golden brown and the apples are fork-tender, about 40-45 minutes.

Remove the baking dish from the oven and let it rest for about 10 minutes before you serve the apple crisp. Enjoy with dairy-free vanilla ice cream, vanilla sauce, or caramel sauce.

Filling:

https://content.jwplatform.com/videos/0R0WMckI.mp4

Apple Crisp Without Oats (Vegan, Gluten-Free)

A sweet, but very simple to prepare, gluten-free, Keto Mixed Berry Crumble Pots.

Keto Mixed Berry Crumble Pots

fresh or frozen unsweetened mixed berries (defrosted)

Swerve sweetener (divided

tsp xanthan gum (thickener)

almond flour

coconut

sea salt

tbsp butter (melted or coconut oil, melted)

Grease ramekins.

Preheat oven to 350 F ( ) and spray six 4-ounce ramekins with coconut oil non-stick spray. Set aside.

Mix berry filling.

In a large mixing bowl add: mixed berries, ⅓ cup Swerve, and xanthan gum. Using a large spoon, gently toss berries to coat with the sweetener and xanthan gum. Set aside.

Combine crumble ingredients.

In a large bowl combine: almond flour, ⅓ cup Swerve sweetener, shredded coconut, cinnamon, sea salt and melted butter or coconut oil. Stir and press with a fork until a pasty crumble forms. Set aside.

Add fruit mix and crumble to ramekins.

Fill prepared ramekins halfway full with the berry mixture. Top each ramekin with equal amounts of the cinnamon crumble mixture.

Bake.

Place ramekins on a large baking sheet and bake for 35 to 40 minutes or until crumble starts browning.

Cool and serve.

Remove and cool for 10 minutes. Serve with sugar-free whipped cream or whipped coconut cream.

https://embed.mediavine.com/videos/mjb1s3rqwokcw5ysjvks

These sweet Keto Mixed Berry Crumble Pots are bursting with sweet berries and are topped with a buttery cinnamon crumble. Low carb, grain-free and easy to make.

Fresh fruit isn’t the only way to make a crumble, in fact frozen fruit is a gamechanger – try it and see for yourself.

Frozen fruit & almond crumble

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The most viewed crumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine