Crumble recipes

As the days get colder and the nights draw in, there's nothing better than tucking into a warming fruit pudding. To celebrate the return of autumn we've put together our favourite crumble recipes as recommended by gransnetters. 

Grandma's apple crumble

Prep time: 25 minutes         Cook time: 15 minutes         Serves: 12

Ingredients

650g Bramley apples
2 tsp lemon juice
1 tsp ground cinnamon
150g caster sugar

For the topping

130g plain flour 
65g caster sugar 
65g butter 
25g oats

Method 

For the crumble topping add the flour, sugar and butter into a medium bowl and rub together using your fingertips until the mixture resembles fine breadcrumbs. Stir in the oats and cover the bowl with cling film and refrigerate until needed.

Preheat the oven 200°C/390F. Peel core and roughly dice the apples and toss together in a medium bowl with the lemon juice, cinnamon and caster sugar.

Add the apple mixture to a 1 litre ovenproof dish and sprinkle the crumble topping evenly over the apples.

Bake in the preheated oven for 45 minutes until the apple filling is bubbling and the topping is lightly golden.

Allow to cool slightly before serving with cream or a scoop of vanilla ice cream.

You could also try:

Salted caramel apple crumble

Rhubarb crumble

Prep time: 10-15 minutes         Cook time: 45-55 minutes         Serves: 4-6

 

Ingredients

10 sticks of rhubarb
8 tbsp caster sugar
1 tsp powdered ginger

For the topping

110g (4oz) butter or margarine (softened) 
110g (4oz) demerara sugar 
180-200g (6-7oz) flour
Handful of flaked almonds (optional)

Method 

Preheat the oven to 180°C/350F/Gas Mark 4.

Cut the rhubarb into pieces (around 7cm/3 inches) and place on an oven tray, sprinkle with around four tablespoons water and caster sugar, and roast in the oven for 10 minutes. 

Once cooked, remove from the oven, sprinkle the ginger over it and mix well. Put it in an ovenproof dish.

To make the crumble, rub the butter or margarine into the flour and sugar. Put this on top of the rhubarb as well as flaked almonds (if using) and bake for 35-45 minutes or until crisp and golden.

Allow to cool slightly before serving.

 

You could also try:

Pineapple, banana and mango crumble

Plum crumble

Prep time: 15 minutes         Cook time: 30 minutes         Serves: 8-12

 

Ingredients

500g (1lb 2 oz) plums, quartered and stones removed 
500g bag frozen forest fruits 
100g (3 1/2oz) golden caster sugar 
½ tsp ground cinnamon 

For the topping

150g (5oz) plain wholemeal flour 
125g (5oz) chilled butter, cubed 
100g (3 1/2oz) oats 
100g (3 1/2oz) golden caster sugar

Method 

Preheat the oven to 190°C/170F/Gas Mark 5. Put the plums and forest fruits into the base of an ovenproof dish. Sprinkle with the golden caster sugar and cinnamon and mix together gently.

Put the flour into a bowl (or food processor) and add the butter. Rub together with your fingertips until the mixture resembles crumbs (or pulse for a few seconds in the food processor).

Add the oats and sugar and stir together.

Remove most of the liquid from the baked fruit otherwise it will be too wet.

Sprinkle crumble mixture over the fruit, then bake for 30 mins until the fruit is tender and the crumble is cooked through.

This is brilliant with fromage frais or custard.

 

You could also try:

Luxury fruit crumble

And if you have a little more time...

Autumn fruit crumble cake

Prep time: 30 minutes         Cook time: 90 minutes         Serves: 8-10

Ingredients

175g (6oz) unsalted butter (softened) 
175g (6oz) light brown sugar 
2 large free-range eggs (lightly beaten) 
1tsp vanilla extract 
175g (6oz) self-raising flour (sifted) 
½ tsp ground cinnamon 
1 tsp baking powder

For the crumble topping

85g (3½ oz) plain flour
½ tsp ground cinnamon
50g (2oz) unsalted butter (chilled)
50g (2oz) golden caster sugar

For the filling

600g (1lb 5oz) plums, blackberries and canned pears (roughly chopped)
25g (1oz) caster sugar

You will also need

20cm (8in) round springform tin, greased and double lined with baking parchment

Method 

Heat the oven to 170°C/150°C fan/325F/Gas Mark 3. To make the topping, place the flour and cinnamon in a medium bowl. Cut the butter into small pieces and rub into the flour using the tips of your fingers. Stir in the sugar and set aside.

To make the filling, toss the fruit together in a bowl with the sugar.

To make the cake, whisk the butter and sugar together until light, pale and creamy. Gradually beat in the eggs and vanilla. Now fold in the flour, cinnamon and baking powder. Fold the fruit into the cake mixture, pour into the prepared tin and smooth the top.

Bake for 45 minutes, then sprinkle on the crumble topping and bake for a further 45 minutes. The cake is cooked when a skewer inserted in the centre comes out clean – though it will be slightly wet because of the fruit, the crumble should be golden and crisp. Leave to cool in the tin. 
 

Other things you might like:

Baking with kids

Bake of the week

Images: Shutterstock