crumble recipe

This pear and blackberry crumble brings this old classic to new heights with its white chocolate crumble. Just add cream.

Blackberry, pear and white chocolate crumble

beurre bosc pears, peeled, cored, chopped

(300 grams) frozen blackberries

tbs plain flour

(110 grams) caster sugar

vanilla bean paste

unsalted butter, softened

brown sugar

(100 grams) plain flour

(45 grams) rolled oats

(90 grams) white chocolate chips

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Homemade apple crumble gets a twist with the added richness of sweet port wine.

Apple, berry and port crumble

unsalted butter

Granny Smith apples, peeled, cored, cut into 1cm slices

frozen mixed berries

caster sugar

port

tsp cinnamon

good-quality shortbread biscuits

Celebrate the raspberry’s unique flavour with this irresistible dessert. It&#8217;s the best kind of hybrid, and the almond-cinnamon topping compliments the fruit beautifully.

Raspberry crumble pie

raspberries

ground almonds

self-raising flour, sifted

salted butter

cinnamon

For the pastry

plain flour, plus extra for dusting

salted butter,

Preheat the oven to 190°C/fan170°C/gas 5. Make the pastry. Using your fingertips, rub the flour into the butter in a bowl until it resembles fine breadcrumbs. Add the sugar, egg and 1 tablespoon cold water and mix to form a soft dough. Wrap in cling film and chill for 30 minutes.

Mix the raspberries and 150g sugar in a bowl and set aside. In another bowl, mix together the almonds and flour, add the butter, remaining sugar and cinnamon and mix with your fingertips to form a soft crumble.

On a lightly floured surface, roll out the pastry to a 5mm thickness and use to line a 25cm round x 2-3cm deep loose-bottomed, fluted tart tin. Line with baking paper and baking beans. Blind bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes, until golden.

Add the raspberry filling and top with the crumble. Bake for 20-25 minutes, until the crumble is golden brown. Serve warm or cold with ice cream or custard.

Make this seasonal apple and blackberry crumble for a comforting family pud. Pre-cooking the topping will make it extra-crispy, while also retaining the texture of the fruit

Apple & blackberry crumble

plain flour

Braeburn apple

demerara sugar

blackberries

vanilla ice cream, to serve

Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.

Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.

Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.

Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.

Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.

Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

Strawberry Rhubarb Crumble is the ultimate spring dessert. Juicy strawberries and rhubarbs mixed with sugar and topped with a good crumble make this dessert delicious!

Strawberry Rhubarb Crumble

rhubarb (chopped)

strawberries (chopped)

sugar

tsp vanilla extract

all purpose flour

Vanilla ice cream

Preheat the oven to 350 F.

Mix rhubarb, strawberries, sugar and vanilla in a large bowl.

Divide the fruit mixture among two small (5 - 6 inch) cast iron skillets or one larger skillet.

Using a fork, mix flour, sugar and butter in a bowl until crumbs form.

Top the skillets with the topping and bake in the oven for 20 minute until fully cooked and bubbly.

Serve with vanilla ice cream.

Topping:

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Win over your party guests with this easy flavorful cast-iron apple-blackberry crumble with sour cream whip. Make this fruity, pie-like dessert in your skillet and serve it up for all your parties or family dinners. 

Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip

c. all-purpose flour,spooned and leveled

cardamom

kosher salt

unsalted

c. old-fashioned rolled oats

c. pecans, chopped

Unsalted butter,

apples

granulated sugar

cornstarch

lemon lemon juice

heavy cream

sour cream

confectioners' sugar

pure vanilla extract

Preheat oven&nbsp;to 375°F. Butter a shallow 12-inch cast-iron skillet. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter topping over fruit.

Bake until topping is&nbsp;browned and fruit is bubbling, 50 minutes to 1 hour (cover with foil after 20 minutes if crumble becomes too dark before fruit is bubbling). Let cool on a wire rack 10 minutes before serving. Serve with Sour Cream Whip alongside.

Top 6 crumble recipe recipes from across the web

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

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Top 6 crumble recipe recipes from across the web

The most viewed crumble recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blackberry, pear and white chocolat...

Apple, berry and port crumble

Raspberry crumble pie

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