Autumn Crunchy Crumble Recipes

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 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.

THE CRUNCHIEST SUMMER FRUIT CRUMBLE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
• Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
• Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
• Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

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.