Summer Fruit Crumble Recipes

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

SUMMER FRUIT CRUMBLE

Steps:

• Peel the apples. Cut them in half, cut out the cores and slice them. Cook the apples till well done but not squishy.
• Then add the raspberries, blackberries and red currants along side the spices, sugar (and orange juice) and cook until soft.
• Sift the flour into a mixing bowl and add the butter and cut it into small bits with a knife. Rub the butter into the flour with your fingertips. Keep lifting your hands high above the bowl to let air into the mixture which makes it light. Carry on doing this until you have an even, crumbly mixture,then stir in the sugar.
• Pour the cooked fruit into a 1 liter dish and out the mixture evenly. Spoon the crumble over the fruit in the dish. Spread it out with a fork but do not press down.
• Bake the crumble for 30-40 min until the top has browned slightly. Serve it hot with custard or cream.

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.

SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE

Steps:

• Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave), or until the fruits are soft without being totally mushy.
• Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used.
• Drain the excess juice and save to serve with the pudding.
• Chop the hazelnuts in a processor or liquidiser until they are almost (but not quite) as fine as the breadcrumbs, and then mix the two together.
• Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs.
• Bake in a moderate oven 350F for 20 - 30 minutes or until the top is slightly crunchy and browned.
• Serve with lots of cream or plain yogurt and the warmed fruit juices.