Chocolate Fruit Crumble Recipes

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CHOCOLATE FRUIT CRUMBLE



Chocolate Fruit Crumble image

This is a wonderful rich dessert with not one but two fruits--apricot and apple. Serve this warm with vanilla ice cream or yogurt. You can leave the peel on the apples or if your prefer you can peel them. I use old fashioned oats just because I like the texture.

Provided by PaulaG

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 (14 ounce) can apricots, in natural juice
1 lb cooking apple, cored and thickly sliced
3/4 cup all-purpose flour
1/3 cup butter
2/3 cup oats
4 tablespoons sugar
1/3 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1/3 cup raisins
1/4 cup finely chopped pecans or 1/4 cup walnuts

Steps:

  • Spray an ovenproof dish with non-stick cooking spray and set aside.
  • Preheat oven to 350 degrees.
  • Drain the canned apricots, reserving 4 tablespoon of the juice.
  • Pour the apricots in prepared pan and add sliced apples, toss with reserved juice and sprinkle with raisins.
  • In a medium sized mixing bowl, cut the butter into the flour until fine and crumbly.
  • Stir in the oats, sugar, chocolate chips and nuts.
  • Sprinkle the flour mixture over the fruit; do not press into the fruit.
  • Bake in preheated oven for 40 to 45 minutes, or until topping lightly brown.
  • Can be served hot or cold.

Nutrition Facts : Calories 469.5, Fat 21.1, SaturatedFat 10.5, Cholesterol 28.4, Sodium 85, Carbohydrate 68.2, Fiber 6.7, Sugar 38.1, Protein 7.4

FRESH FRUIT AND BERRY CRUMBLE



Fresh Fruit and Berry Crumble image

Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.

Provided by United Soybean Board

Categories     Trusted Brands: Recipes and Tips     United Soybean Board

Time 35m

Yield 6

Number Of Ingredients 6

4 cups mixed fresh berries, cleaned and hulled
1 tablespoon sugar
⅓ cup white whole wheat flour
⅓ cup old-fashioned oats
⅓ cup brown sugar, packed
3 tablespoons soybean oil (often labeled "vegetable oil")

Steps:

  • Berry Mixture: Place berries in baking dish, sprinkle with sugar.
  • Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
  • Sprinkle the flour mixture over the berry mixture.
  • Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 30.4 g, Fat 7.5 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 4.7 mg, Sugar 19 g

CHOCOLATE AND FRUIT TRIFLE



Chocolate and Fruit Trifle image

This refreshing dessert layered with devil's food cake, a creamy pudding mixture, red berries and green kiwi is perfect for the holidays. I like making it in a clear glass trifle bowl to show off its festive colors. -Angie Dierikx, State Center, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 9

1 package devil's food cake mix (regular size)
1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
2 tablespoons orange juice
2 cups fresh strawberries, chopped
2 cups fresh raspberries
2 kiwifruit, peeled and chopped

Steps:

  • Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) , In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. , To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half the berries and kiwi over cake. , Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.

Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 362mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

THE CRUNCHIEST SUMMER FRUIT CRUMBLE



The Crunchiest Summer Fruit Crumble image

The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.

Provided by Melissa Clark

Categories     easy, cookies and bars, pies and tarts, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/2 cup/50 grams rolled oats
1/3 cup/75 grams light or dark brown sugar
1/3 cup/65 grams granulated sugar
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom, ginger or allspice, or use lemon zest
1/2 cup/115 grams unsalted butter (1 stick), melted and cooled
2 to 5 tablespoon light brown sugar (or granulated sugar), depending on the sweetness of the fruit
2 tablespoons cornstarch
8 cups mixed berries (fresh or frozen), or cubed peaches, plums, nectarines, apricots, or pitted sweet cherries (or a combination)
Ice cream or whipped cream, for serving

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.

CHOCOLATE CHIP CRUMBLE



Chocolate Chip Crumble image

Great when you want chocolate chip cookies but don't have all the ingredients or the prep time! Awesome! No eggs, no baking powder or soda, no salt, no granulated sugar, no creaming the butter, no greasing cookie sheets, no dropping by spoonful!

Provided by LuCynda Hansen

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 6

2 cups stick margarine
2 cups packed brown sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust.
  • Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 43.6 g, Fat 22.5 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 182.4 mg, Sugar 25.8 g

CHOCOLATE AND BANANA CRUMBLE



Chocolate and Banana Crumble image

A lovely chocolate & banana crumble.

Provided by sebastienladuguie

Time 15m

Yield Serves 4

Number Of Ingredients 8

75g (3oz) chocolate drops
50g (2oz) grated plain chocolate
50g (2oz) chopped walnuts
675g (1 1/2lb) bananas
Juice and rind of 1 lemon
75g (3oz) butter
175g (6oz) plain flour
100g (4oz) caster sugar

Steps:

  • Preheat over to 200C/gas 6.
  • Mix butter and flour together until it resembles fine breadcrumbs. Mix in 75g of the sugar, walnuts and chocolate drops.
  • Peel and slice bananas then arrange half of them flat, in a ovenproof dish, pouring over the lemon juice and rind.
  • Sprinkle over remaining sugar and grated chocolate, top with remaining bananas.
  • Spoon your crumble mixture over bananas and press down gently. Bake for approx 35-40 mins until lightly golden. Serve and once and enjoy immediately!

FRUIT CRUMBLE



Fruit Crumble image

Categories     Fruit     Dessert     Bake     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup all-purpose flour
3/4 cup sugar
1/2 cup sliced almonds (2 oz)
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 lb plums, peaches, or nectarines (or a combination), pitted and cut lengthwise into 1/2-inch wedges
Accompaniment: vanilla ice cream

Steps:

  • Preheat oven to 425°F.
  • Pulse flour, sugar, almonds, and salt in a food processor until nuts are chopped. Add butter and pulse until mixture begins to clump.
  • Spread fruit in a 9 1/2-inch deep-dish glass pie plate and sprinkle topping over it.
  • Bake crumble in middle of oven until fruit is tender and topping is golden brown, 25 to 30 minutes.

CHOCOLATE-STRAWBERRY CRUMBLE



Chocolate-Strawberry Crumble image

Five ingredients and 15 minutes later, you'll have a delicious fruit dessert in your oven. Enjoy it warm.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 16

Number Of Ingredients 6

2 cans (21 oz each) strawberry pie filling
1 box (10 oz) frozen strawberries in syrup, thawed
1 box Betty Crocker™ Super Moist™ devil's food cake mix
2/3 cup butter or margarine, softened
1/2 cup chopped walnuts
Vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In ungreased 13x9-inch pan, pour pie filling and strawberries; stir gently to mix.
  • In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly, about 1 to 2 minutes. Crumble over fruit mixture. Sprinkle with walnuts.
  • Bake 40 to 45 minutes or until bubbly around edges and top is set. Cool at least 30 minutes. Serve warm with ice cream. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 25 g, TransFat 0 g

TESS' ANY FRUIT CRUMBLE



Tess' Any Fruit Crumble image

I've been looking for the perfect crumble recipe for a long time and my friend Tess had it! I've made this different times with peaches, apples, plums, and rhubarb/strawberry but really any fruit or berries will do. It is easy to change the serving size or make more fruity or more crumbly as long as the crumble ingredients remain equal parts.

Provided by alvinakatz

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup flour
1/2 cup brown sugar
1/2 cup butter
1/2 cup oatmeal
4 cups chopped fruit
1 tablespoon flour
1 tablespoon brown sugar
1 tablespoon cinnamon

Steps:

  • Mix fruit wiht 1 T flour, 1 T sugar and the cinnamon.
  • Crumble together flour, brown sugar, butter and oatmeal.
  • Butter a 9x9 pan and pour in fruit. Top with crumble and bake at 350 degrees until browned and bubbly.

Nutrition Facts : Calories 214.1, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 106.2, Carbohydrate 26.1, Fiber 1.3, Sugar 15.1, Protein 1.8

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