Nine comforting crumble recipes perfect for a rainy day Midweek desserts need to be quick, easy and preferably topped with ice cream. Crumbles tick all of these boxes Crumbles are the quickest of comforting desserts, dollop with ice cream and enjoy. Spiced plum crumble with whiskey cream Warm, spicy […]
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Nine comforting crumble recipes perfect for a rainy day
Midweek desserts need to be quick, easy and preferably topped with ice cream. Crumbles tick all of these boxes
Spiced plum crumble with whiskey cream
Warm, spicy crumble with seasonal plums and served with a thick, luxurious whiskey cream is a hearty dessert sure to impress your dinner party guests
For the whiskey cream:
Remove the pits from the plums and cut the fruit into quarters. Pop it into a saucepan along with two teaspoons of sugar, the allspice and the juice and zest of an orange. Bring to a soft boil, reduce the heat and simmer until the fruit softens. You want to the fruit to be soft but to retain its shape, so do not overcook it, about ten minutes should easily do it.
Cut the butter into small cubes and pop it into a bowl along with the flour and sugar. Use your fingertips to rub the butter into the flour and sugar until you have a mix with the consistency of breadcrumbs. Crush in half of the amaretti biscuits, reserving the other half for now.
Heat your oven to 180°C. Spoon the coked fruit into an ovenproof dish and top with the crumble. Crush the remainder of the amaretti biscuits over the crumble to finish. Bake until the crumble is crisp and golden, and the fruit is bubbling up through the top, about 8-10 minutes.
Pour the cream into a large bowl along with the sugar and whiskey. Whisk until it thickens into soft peaks. Serve the crumble warm with a generous dollop of cream.
Cinnamon pear crumble
For the crumble:
For the fruit layer:
Beat together the flour, butter and sugar until the mixture resembles rough breadcrumbs. Do not over beat as it will start to combine too much. Stir the nuts into the crumble mixture along with the oats.
Gently sprinkle the toping onto the fruit. Sprinkle with the extra muscovado sugar and place into the oven for about 40 minutes, until the fruit are soft and the topping has turned golden.
Banana blueberry crumble
For the crumble:
For the fruit filling:
Mix the flour, almonds and sugar, rub in the butter until the mixture looks like rough breadcrumbs. Stir in the porridge and seeds.
Roughly chop the bananas, leaving one whole for decorating. Place the chopped bananas, blueberries and maple syrup into an oven proof dish and very gently toss them. Sprinkle the crumble mix on top so that it covers the fruit completely. Half the extra banana lengthwise and place it on top of the crumble pushing it down slightly. This is optional.
Miso apple crumble
Peach and raspberry crumble
For the filling:
Toss the sliced peaches in the honey and orange juice, stir in the raspberries. Place the mixture into an oven proof dish that fits everything snugly.
Blackberry and apple crumble
Top each dish with your crumble mix. I tend not to press it down too much as I like the fruit to bubble through. Sprinkle a little brown sugar over each one if you like. Bake for 30 minutes until golden.
Plum and white chocolate crumble
Rhubarb crumble
For the crumble:
Cherry crumble
For the filling:
