9 Delicious Crumble Recipes (2024)

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Step 1

Preheat the oven to 180°C/Gas Mark 4. Halve the plums and remove their stones. Cut the plum halves in half. Toss the fruit, vanilla and 1 tablespoon of water together, and place in a baking dish.

Step 2

In a large mixing bowl, mix all of the dry ingredients together: flour, ground almond, sugar and spices.

Step 3

Cube the butter and add to the flour mixture. Rub together with your fingertips until it resembles breadcrumbs. It’s okay to have crumbs of different sizes and will give a lovely texture to your crumble.

Step 4

Scatter the crumble over the fruit.

Step 5

Bake for about 45-50 minutes, until deep golden brown and the fruit is bubbling through the crust.

Step 6

Serve warm out of the oven, or at room temperature.

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Total Time

Step 1

Preheat the oven to 180°C/Gas Mark 4.

Step 2

To make the filling, mix together the pears, dark chocolate, maple syrup, cream, vanilla extract and salt in a bowl. Pour this mixture into a 1l dish or divide evenly between small ramekins.

Step 3

To make the topping, stir together the tahini and maple syrup in a separate bowl. Add the rolled oats, almond flour, chopped almonds and salt to the bowl and use a fork or your hands to form a crumble. This mixture will be sticky but not overly wet.

Step 4

Sprinkle the crumble mixture evenly onto the prepared pears in the dish/ramekins. Place in the oven for 30 minutes. Be sure to check on the crumble in the last 15 minutes – if it’s browning too quickly, loosely place some foil over the top.

Step 5

Leave to cool for 5 minutes before serving with a scoop of vanilla ice-cream.

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Step 1

Add the blackberries, sugar and cinnamon into a cast iron casserole dish and place under the grill for 5 minutes until the blackberries burst and become juicy.

Step 2

In another pan, add the honey or maple syrup, butter and melt.

Step 3

Add the oats and fennel seeds and stir for one minute.

Step 4

Tip the mixture over the blackberries and crisp under the grill for 4 minutes.

Serves

Step 1

Heat oven to 200°C/Gas Mark 6. Place the apples in a medium dish.

Step 2

Spoon the lemon juice over the apples.

Step 3

Sift the flour into mixing bowl. Cut cold butter or margarine into cubes and add to the flour. Mix it together until it forms a breadcrumb consistency.

Step 4

Add the caster sugar and mix. Spoon the crumble mix over apples.

Step 5

Sprinkle the demerara sugar on top.

Step 6

Bake in the oven for 45mins.

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Total Time

Step 1

Peel and core the fruit, chopping into ½ inch slices. Blend together the sugar and spices, then sprinkle over the fruit, mixing gently until thoroughly coated. Place the fruit mix into a zip lock bag and leave to infuse at room temperature for 2 hours.

Step 2

10 minutes before the spices have finished infusing, preheat the oven to 180°C/Gas Mark 4. Tip the fruit and any juices into a large bowl and pour over the lemon juice. Add the mincemeat and marzipan and mix gently until evenly combined.

Step 3

Place the mixture in an ovenproof dish, cover with foil and bake on the middle shelf of the oven for 20 minutes.

Step 4

While the fruit is cooking, make the crumble topping. Mix the sugar, flour, Winter Spice and a pinch of salt. Add the hazelnuts and stir through the oats.

Step 5

Dice the butter and add to the bowl. Using your fingertips, lightly rub the butter into the dry mix until it forms a gravel texture.

Step 6

Scatter evenly over the fruit and return to the oven. Cook for 20 minutes uncovered, then cover with foil and cook for a further 20 minutes.

Step 7

Remove from the oven and serve with a scoop of ice cream, or a generous drizzle of custard. Alternatively, for the ultimate festive flourish, pour over hot brandy cream.

Serves

Total Time

Step 1

Preheat the oven to 180°C/Gas Mar 4. Line a cupcake tin with muffin cases and set aside.

Step 2

To make the crumble topping, stir together the flour and sugar. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside.

Step 3

To make the muffins ,stir together the flour, baking powder and salt in a large bowl.

Step 4

In a medium bowl, whisk together the egg and caster sugar until combined. Whisk in the yoghurt, oil and vanilla extract.

Step 5

Add the dry ingredients into the wet ingredients and mix everything together, making sure not to over mix.

Step 6

Finally, fold in half of the rhubarb and raspberries, reserving the remainder for topping.

Step 7

To assemble the muffins, add about 1½ tablespoons of muffin mixture to each muffin case. Using a spoon spread the mixture up the side of the muffin cases to make a small dent in the centre. Drop 1 heaped teaspoon of cream cheese into the centre of each muffin.

Step 8

Add a few raspberries and rhubarb on top, then generously top each muffin with the crumble topping. Add a few more raspberries and rhubarb on top again, and gently press the crumbs to stick to the muffin batter.

Step 9

Bake for 22-25 minutes, or until the tops are golden brown.

Step 10

Cool for 5-10 minutes in the tray, then transfer the muffins on a rack to cool completely.

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Step 1

Preheat the oven to 190°C/Gas Mark 5. To make the crumble topping, combine the oats, flour, brown sugar, butter, hazelnuts, salt and nutmeg in a bowl. Mix together until it forms into small clumps.

Step 2

To make the strawberry filling, combine the strawberries, light brown sugar, corn flour, lemon juice, lemon zest and salt in a bowl. Let the berries macerate on the counter for about 10 minutes, then place them in a medium cast-iron pan.

Step 3

Crumble the topping over the strawberry filling in the pan and bake for about an hour, until the filling is bubbling and the crust is golden brown. Remove from the oven and let cool for at least 20 minutes before serving.

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Total Time

Step 1

Pre-heat the oven to 200ºC/Gas Mark 6.

Step 2

Chop the rhubarb into medium size chunks.

Step 3

Grate and juice the orange.

Step 4

In a bowl, mix together the rhubarb with half the sugar and the orange juice and zest. Transfer to a medium baking dish.

Step 5

In another bowl, add the flour and the remaining sugar with the oats and mix well. Then rub the coconut oil into the mix. Sprinkle the oat mix over the top of the rhubarb until it is covered.

Step 6

Bake in the oven for 25 minutes.

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Total Time

Step 1

Preheat an oven to200°C/Gas Mark 6. Place all the ingredients for the topping in a food processor and pulse to a crumble texture. If you don’t have a food processor, do it in a bowl by rubbing the butter with your fingers to achieve the same consistency.

Step 2

Combine all the ingredients for the filling in another bowl and mix, making sure everything is evenly distributed.

Step 3

Tip the fruit into a baking dish, add the crumble topping and bake in the oven for 35-40 minutes or until the fruit is soft.

Step 4

Let the crumble cool for a few minutes and serve with a dollop of crème fraîche, yoghurt or ice cream.