CRUMBLES RECIPE RECIPES

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FROZEN FRUIT CRUMBLE RECIPE | BBC GOOD FOOD



Frozen fruit crumble recipe | BBC Good Food image

Use up a thrifty bag of frozen fruit with our easy, family-sized crumble. Serve with vanilla ice cream, custard or cream for a delicious dessert

Provided by Lulu Grimes

Categories     Dessert

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

100g plain flour
50g rolled oats
100g butter , cubed
50g light brown soft sugar , plus a little extra if needed
60g flaked almonds (optional)
3 tbsp ground almonds
500g frozen berries or summer fruit, defrosted
ice cream , custard or cream, to serve

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.

Nutrition Facts : Calories 330 calories, FatContent 19 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

RHUBARB & GINGER CRUMBLE RECIPE | BBC GOOD FOOD



Rhubarb & ginger crumble recipe | BBC Good Food image

This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert

Provided by Tom Kerridge

Categories     Dessert

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

75g butter
100g golden caster sugar
2 vanilla pods , seeds scraped out
3 Bramley apples , peeled and chopped
600g rhubarb , cut into even chunks
100g stem ginger , finely chopped
clotted cream sprinkled with ground ginger, to serve
200g plain flour
100g cold butter , diced
85g jumbo rolled oats
85g light brown soft sugar
100g shelled pistachios , chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
  • Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
  • Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
  • Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.

Nutrition Facts : Calories 705 calories, FatContent 33 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 8 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.5 milligram of sodium

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