Crumble

For an 8 inch round dish

• • 4 oz flour

  • 2 oz ground almonds

  • 4 oz butter

  • 3 oz light brown sugar

Blend with a pastry cutter, but don't overdo, you want pea-sized lumps of butter.

Sprinkle over the top. Bake at 400 degrees.

Apple Crips per Kelsey Nixon

Use Almonds?

Ingredients

Fruit Filling:

• • 6 baking apples, peeled, cored, and cut into wedges

  • 1 tablespoon lemon juice

  • 1/2 cup sugar

  • 2 tablespoons flour

Topping:

• • 1 1/4 cups flour

  • 1/2 cup rolled oats

  • 1/2 cup light brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 12 tablespoons butter (1 1/2 sticks), chilled and cut into small pieces

  • 1/2 cup nuts, coarsely chopped and toasted

Directions

• 1. Preheat the oven to 350 degrees F.

  2. In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside.

  3. In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt.

  4. With a food processor, a pastry blender, or your fingers work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into mixture.

  5. Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.

  6. Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.

Warm Fruit Crumble Recipe

leitesculinaria.com

For the fruit filling

• • 3 cups fresh figs, stems removed, or any chopped fruit or whole berries

  • 1 large egg, lightly beaten

  • 3 tablespoons brown sugar (or more or less, depending on the sweetness of your fruit)

  • 2 tablespoons all-purpose flour

  • 2 tablespoons unsalted butter, melted

  • 1 pinch ground cinnamon

For the topping

• • 2/3 cup all-purpose flour

  • 1/3 cup packed brown sugar

  • 1/4 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 1 pinch salt

  • 6 tablespoons unsalted butter, cold, cut into 1/2-inch pieces

Directions

• 1. 1. Preheat the oven to 400˚F (204˚C).

  2. In a large bowl, toss the fruit with the egg, brown sugar, flour, melted butter, and cinnamon to coat. 

  3. Spoon the fruit mixture into individual ramekins or into a big baking dish (a 9-inch square or a 9-by-13-inch oblong dish will do quite nicely).

  4. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. 

  5. Using a pastry blender, two knives held criss-cross fashion, or your fingertips, cut the cold butter into the mixture until it’s crumbly.

  6. Sprinkle the topping over the fruit.

  7. Bake the crumble until the fruit is bubbly and the topping turns a lovely shade of golden brown, about 25 minutes for ramekins, about 30 minutes for a baking dish. Serve warm.

Apple Crumble with oat-almond topping

Stephen Harris

INGREDIENTS

For the stewed apples 

• • 2kg Bramley apples, halved, cored but unpeeled

  • 200-500g sugar, depending on how sweet you like your puddings

  • 150g butter

For the crumble

• • 200g cold butter

  • 100g flour

  • 100g ground almonds

  • 100g oats

  • 250g demerara sugar

  • Good pinch of salt

METHOD

• 1. Preheat the oven to 180C/350F/gas mark 4.

  2. Chop the apples into chunks. Heat 200ml water in a large saucepan and add the apple chunks and sugar. Stir over a low-medium heat, until the apples have broken down and formed a purée, about 10 minutes. While still hot, stir the butter into the apple mixture. 

  3. Rub the butter and flour together with your fingertips, bringing in the ground almonds until the mixture is the texture of chunky breadcrumbs.

  4. Stir in the oats, sugar and a good pinch of salt.

  5. Put your apple mixture into a 13cm x 25cm (or equivalent) roasting tin or ovenproof dish. Scatter the crumble mixture on top and bake for 30 to 40 minutes, until golden and bubbling. 

Salted Caramel Apple Crumble

Stevie Parle

INGREDIENTS

• • 8 small, sweet eating apples, such as Cox’s

  • Juice of 1 lemon

  • 50g/2oz butter

  • 75g/3oz caster sugar

  • 1 tsp sea salt

  • 50ml/1½fl oz Calvados or brandy 

For the topping

• • 60g/2½oz flour

  • 60g/2½oz oats

  • ½ nutmeg, grated

  • A pinch of ground allspice

  • 40g/1 ½oz demerara sugar

  • 60g/2 ½oz butter, chilled

METHOD

• 1. Preheat the oven to 350F/180C/Gas 4.

  2. Peel and core the apples and cut them into chunks. Squeeze over the lemon juice to prevent them going brown.

  3. In a saucepan over medium heat, cook the butter and sugar together until it turns golden brown. Add the salt, then add the apples and cook until it has split, then come together again, about 5–10 minutes. Pour over the Calvados.

  4. Meanwhile, to make the topping, combine the dry ingredients in a bowl with a pinch of salt and rub in the cold butter with your finger tips so that you have small clumps.

  5. Transfer the apples to a baking dish and sprinkle over the crumble topping. Place in the oven for 30 minutes until golden. Serve with custard, cream or crème fraîche.