Autumn Crumble Recipes

AUTUMN CRUNCHY CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Sift the flour into a bowl and add the margarine.
• Using a fork or your hands, mash together the margarine and flour until it resembles breadcrumbs and there are no remaining lumps of margarine.
• Add the oats, sugar, and cinnamon to the flour and margarine mixture.
• Core the apple and/or pears, and stone the plums, if using. Chop all the fruit, keeping the skin on for added flavour, vitamins, and minerals, and put in an ovenproof dish in layers.
• Drain the sultanas and add to the fruit. Drizzle with the honey.
• Sprinkle over the crumble mixture. Bake for 20-30 mins until the crumble topping is golden and the fruit is bubbling. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche.

AUTUMN CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine acorn squash, 1/3 cup brown sugar, 1/4 cup flour, egg, milk, vanilla extract, 1 teaspoon cinnamon, nutmeg, and cloves in a food processor. Pulse to mix. Transfer squash mixture to a bowl and stir in chopped apples, carrot, and raisins. Spread filling into prepared baking dish.
• Mix rolled oats, wheat bran, 1/4 cup brown sugar, whole wheat flour, and 1 teaspoon cinnamon in a small bowl. Drizzle with melted butter and toss to combine. Sprinkle crumble mixture over filling.
• Bake in preheated oven until filling is bubbly and topping is browned, 30 to 40 minutes.

AUTUMN CRUMBLE

Steps:

• Preheat the oven to 190C/gas 5. Combine the fruits in a 2 litre ovenproof dish. Sprinkle with the muscovado sugar and half of the ground cinnamon. Spoon over 3 tbsp water, then level the fruit.
• To make the crumble topping, rub the butter into the flour using your fingertips (or use a food processor) until the mixture in crumbly. Stir in the demerara sugar and the remaining cinnamon.
• Sprinkle the crumble mixture evenly over the fruit (don't press it down) and finish off with a light sprinkling of demerara sugar on top. Bake for 45 mins, until the crumbles nice and golden and the fruit juices have started to bubble up around the edges. Serve warm with cream, custard or vanilla ice cream.

FALL FRUIT CRUMBLE

Steps:

• Preheat oven to 425°F with rack in middle.
• Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
• Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.