Best Mccanns Fruit Crumble Recipes

MCCANN'S FRUIT CRUMBLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish; set aside.
• Stir together rhubarb, apples, whiskey and 1/2 cup brown sugar in a medium saucepan over low heat. Cook, stirring, until fruit is just softened, about 10 minutes.
• Meanwhile, in a large bowl, mix together oatmeal, flour, baking powder, 1 teaspoon cinnamon, melted butter, and remaining 1 cup brown sugar.
• Stir berries and remaining teaspoon cinnamon into rhubarb mixture. Pour half of the fruit mixture evenly into prepared baking dish. Sprinkle half of the oatmeal mixture over top. Top with remaining fruit mixture and then oatmeal mixture.
• Transfer baking dish to oven and bake until golden brown, about 35 to 40 minutes.
• Meanwhile, place heavy cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form; stir in Irish cream. Serve crumble warm, topped with whipped cream.

EASY MIX-AND-MATCH FRUIT CRUMBLE

Steps:

• Preheat the oven to 375°F. Grease an 8-inch square baking dish or a 10-inch cast-iron skillet with cooking spray or butter.
• In a large bowl, toss together the fruit with the flour, sugar and lemon juice. (See Kelly's Notes for adjusting quantities.)
• Pour the fruit filling into the prepared baking dish and set it aside.
• In a medium bowl, whisk together the flour, sugar, baking powder, thyme, lemon zest and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until moist clumps form.
• Sprinkle the crumble mixture evenly atop the fruit then place the baking dish atop a baking sheet.
• Bake the crumble for 35 to 40 minutes until the crumble topping is golden brown and the fruit is bubbling. Let it cool 5 minutes then serve topped with ice cream or whipped cream.
• Any variety or combination of fruit will work great in this recipe, such as strawberries, raspberries, blueberries, peaches, plums, etc.
• Adjust the amount of flour and lemon juice in the fruit filling depending on the juiciness and sweetness of the fruit. Fruits with more liquids (such as peaches) may require more flour, while tarter fruits (such as blackberries) may require less (or no) lemon juice.

FRUIT CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place the peaches and pineapple in an 8-inch by 8-inch baking dish.
• 3. Stir together the flour, sugar and cinnamon in a medium bowl. Cut in butter until mixture is crumbly and butter pieces are about the size of a pea. Sprinkle evenly over fruit.
• 4. Bake 30 minutes or until topping is crisp and golden. Serve warm with ice cream, if desired.

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.

FRUIT CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
• Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
• Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.