Best Autumn Crumble Recipes

AUTUMN CRUNCHY CRUMBLE

Autumn crunchy crumble image

Children will love helping to make this easy fruit pudding - apples, pears or plums are topped with crunchy crumble mix

Provided by Good Food team

Time 50m

Number Of Ingredients 9

Ingredients

140g plain flour
100g margarine
4 tbsp rolled oats
2-3 tbsp demerara sugar
1 tsp cinnamon
4 eating apples or pears or 6 plums (or a mixture)
handful sultanas , soaked in hot water for 10 mins
1-2 tbsp honey
natural yogurt , ice cream or crème fraîche, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Sift the flour into a bowl and add the margarine.
Using a fork or your hands, mash together the margarine and flour until it resembles breadcrumbs and there are no remaining lumps of margarine.
Add the oats, sugar, and cinnamon to the flour and margarine mixture.
Core the apple and/or pears, and stone the plums, if using. Chop all the fruit, keeping the skin on for added flavour, vitamins, and minerals, and put in an ovenproof dish in layers.
Drain the sultanas and add to the fruit. Drizzle with the honey.
Sprinkle over the crumble mixture. Bake for 20-30 mins until the crumble topping is golden and the fruit is bubbling. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche.

Nutrition Facts : Calories 499 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 31 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

AUTUMN CRUMBLE

Autumn Crumble image

A recipe from my mother-in-law that includes both fruit and vegetables in a yummy fall dessert.

Provided by LMLSCA

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h5m

Yield 6

Number Of Ingredients 18

Ingredients

2 cups cooked mashed acorn squash
⅓ cup packed brown sugar
¼ cup all-purpose flour
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large apples - peeled, cored, and chopped
1 large carrot, shredded
½ cup raisins
½ cup rolled oats
¼ cup wheat bran
¼ cup brown sugar
2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine acorn squash, 1/3 cup brown sugar, 1/4 cup flour, egg, milk, vanilla extract, 1 teaspoon cinnamon, nutmeg, and cloves in a food processor. Pulse to mix. Transfer squash mixture to a bowl and stir in chopped apples, carrot, and raisins. Spread filling into prepared baking dish.
Mix rolled oats, wheat bran, 1/4 cup brown sugar, whole wheat flour, and 1 teaspoon cinnamon in a small bowl. Drizzle with melted butter and toss to combine. Sprinkle crumble mixture over filling.
Bake in preheated oven until filling is bubbly and topping is browned, 30 to 40 minutes.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 63.1 g, Cholesterol 37.7 mg, Fat 5.7 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 58.6 mg, Sugar 37.3 g

AUTUMN CRUMBLE

Autumn Crumble image

A nice warming autumn pud, comfort food at its best

Provided by suzyplatt

Time 1h10m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 190C/gas 5. Combine the fruits in a 2 litre ovenproof dish. Sprinkle with the muscovado sugar and half of the ground cinnamon. Spoon over 3 tbsp water, then level the fruit.
To make the crumble topping, rub the butter into the flour using your fingertips (or use a food processor) until the mixture in crumbly. Stir in the demerara sugar and the remaining cinnamon.
Sprinkle the crumble mixture evenly over the fruit (don't press it down) and finish off with a light sprinkling of demerara sugar on top. Bake for 45 mins, until the crumbles nice and golden and the fruit juices have started to bubble up around the edges. Serve warm with cream, custard or vanilla ice cream.