Best Summer Fruit Crumble Recipes
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.
Provided by Melissa Clark
Categories easy, cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
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
In medieval times, a baked dessert like this would have been sunk in the embers of a log fire with a cauldron or pot upturned over it to form a lid.
Provided by Millereg
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 89, Fat 8.6, SaturatedFat 0.6, Carbohydrate 2.4, Fiber 1.4, Sugar 0.6, Protein 2.1
SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE RECIPE - (3.3/5)
Provided by harlan-2
Number Of Ingredients 4
Steps:
- Put the fruits in a pan or microwave dish with about 2cm water in the bottom and cook gently fo 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 (the Saxons would have used doney); how much you need will depend on which fruits you have used. Drain the excess juice and save to serve with the pudding. Next, chop the hazelnuts in a food processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit int an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F. Gas Mark 4) for 20-30 minutes or till the top is slightly crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.
SUMMER FRUIT CRUMBLE
Perfect way to save the summer's bounty and have it during the cold winter.
Provided by Leon Ansorg
Time 1h20m
Yield Serves 8
Number Of Ingredients 17
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.
STONE FRUIT SUMMER CRUMBLE TART
This simple, adaptable summer dessert is perfect when there's lots of juicy fresh fruits at the market. An easy streusel forms both the crust and crumble topping, and it's packed with whatever fruit (or combo of fruits) you like. It's especially wonderful with stone fruit like peaches, plums or cherries, but berries work well too.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h5m
Yield 8 to 10 servings (one 10- or 11-inch tart)
Number Of Ingredients 12
Steps:
- For the streusel: Preheat the oven to 350 degrees F. Lightly grease a 10- or 11-inch tart pan with nonstick spray.
- In a medium bowl, stir the oats, flour, brown sugar, salt, baking powder and cinnamon to combine. Drop the butter into the bowl and work it in with your fingertips or a pastry cutter until the mixture comes together to form large clumps. Press about two-thirds of the streusel into the base of the tart pan, taking care to press evenly on both the base and sides.
- For the fruit filling: In a separate medium bowl, stir the granulated sugar, flour and salt to combine. Add the fruit to the bowl and toss well to coat.
- Arrange the fruit in an even layer on top of the crust. Crumble the remaining streusel over the surface. Place the tart on a baking sheet. Bake until the fruit is juicy, maybe even bubbly, and the streusel is a deep and even golden brown, 45 to 50 minutes. Cool completely before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love