Baked Fruit With Crumble Topping Recipes

BEST-EVER FRUIT CRUMBLE

Steps:

• You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
• Preheat your oven to 200ºC/400ºF/gas 6.
• Sift the flour into a bowl and add the sugar, salt and ginger.
• Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
• To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
• Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
• Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
• Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
• Tip: This crumble will work well with apples instead, if you prefer.

A LITTLE FRUIT WITH MY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
• For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
• Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
• For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
• Scoop out the crisp with a spoon and top with sweetened whipped cream

BAKED FRUIT WITH CRUMBLE TOPPING

Steps:

• Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a baking dish or 2 individual ovenproof dishes.
• Mix together the apples, strawberries, caster sugar and cinnamon and put into the baking dish.
• Put the flour into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar and almonds.
• Sprinkle evenly over the fruit and bake for about 30 minutes until golden brown.

CRUMB TOPPING

Steps:

• In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
• Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

BAKED FRUIT COMPOTE

Steps:

• Preheat oven to 350°. In a 13x9-in. baking dish, combine first 6 ingredients. , In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat., Bake, uncovered, until heated through, 20-25 minutes. Garnish with mint if desired.

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

FRUIT PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
• Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

FRUIT CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
• Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
• Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.

FRUIT PIE CRUMB TOPPING

Steps:

• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.