Christmascrumble Recipes

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.

CHRISTMAS CRUMBLE FRIANDS

Steps:

• Heat oven to 190C/170C fan/gas 5. Make the crumble top first. Rub the butter and flour together until they look like rough breadcrumbs. Stir in the almonds, demerara sugar, cinnamon and a pinch of the cardamom, saving the rest for the friand batter.
• Melt the butter, then let it cool for 5 mins. Meanwhile, generously grease the wells of a 12-hole friand tin (we used a Master Class non-stick friand tin, or you can use a deep non-stick muffin tin). Sift the dry ingredients for the friands, including the remaining ground cardamom, into a large bowl. Also add the rougher bits of almond that collect in the sieve.
• Cut 12 thin half-moons from 1 apple, then peel and chop the rest of the fruit into small pieces. Put the egg whites in a separate bowl and whisk until thick, foamy and doubled in size, but not stiff.
• Using a spatula or large metal spoon,fold thewhitesintothedryingredients,thenfold in the melted butter until even, followed by the chopped apple. Divide the batter between the tin and top with the crumble, then poke in the apple slices. Bake for 25 mins or until golden and risen. I find it best to let the friands cool in the tin, then carefully ease them out with a palette knife. Best on the day they are made, but will keep in an airtight tin for 2 days, or freeze for 1 month.

CHRISTMAS CRUMBLE

Steps:

• 1, Preheat oven to 180c/350f gas mark 4. Grease & line the base of a rectangular tin 28x18x3cm with baking parchment, Place flour & butter in a food processor and blitz until the mixture resembles breadcrumbs. Place in a bowl & stir in the brown sugar & mixed spice. 2. Tip in half the mixture into the tin spreading evenly press down the mixture then spread the mincemeat over the top cover with the remains of the crumble mixture pressing down again & bake for 35 minuets.

CHRISTMAS CRUMBLE

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Put the sliced apples in a 1 litre casserole dish, then stir in the mincemeat, the banana and the orange juice.
• Whizz the flour, butter and sugar in a food processor or work them to crumbs with your fingers.
• Drizzle over a few drops of water and stir.
• Sprinkle over the top of the dish and bake until crisp on top.

CRANBERRY CRUMBLE

Steps:

• In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.