The Crunchiest Summer Fruit Crumble 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.

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.