Fruit crumble recipes
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Individual Pears Crumbles
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Pineapple and Pear Crumble
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Mango and Passionfruit Cream Crumble
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Recent recipes
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Ingredients
- 2 pears halved and core scooped out
- 15g butter softened
- 15g plain flour
- 2 tbsp. oats
- 1 tbsp. Demerara sugar
- pinch cinnamon
Method
- 1.Heat the oven to 190ºC/350ºF/ gas mark 5. Place the pears into a heatproof dish, cut side up. 2.Peeling is optional, but including the skin helps to further lower the overall GI of this recipe.
- 3.Rub together the butter and flour until the mixture resembles fine breadcrumbs.
- 4.Stir through the remaining ingredients then use to top the pear halves.
- 5.Press the mixture down gently then cook for 25–30 minutes until the pears are tender and the top golden.
- 6.Serve with a little light crème fraiche or custard.
Ingredients
- 1 Large pineapple – peeled. cored and roughly chopped
- 3 Medium pears - peeled. cored. and finely diced
- 1 tbsp. Vanilla sugar
- 1 tsp. Cinnamon
- 1 tbsp. Brown sugar – optional
- CRUMBLE TOPPING:
- 100g Margarine
- 250g Medium matzo meal
- 50g Desiccated coconut
- 75g Light brown sugar
- 1 tsp. Cinnamon
Method
- 1. Preheat the oven to 180 C 350F/ Gas mark 4.
- 2. Prepare the fruit and stir in the vanilla extract and cinnamon and transfer into an large ovenware dish. Only add the brown sugar if you have a particularly sweet tooth and the pineapple requires some extra sweetness.
- 3. Mix together the crumble ingredients and sprinkle evenly over the top of the fruit.
- 4. Bake for 30 minutes in the pre heated oven or until the crumb topping is slightly golden.
- To serve the stylish way: Dust the plate with a little cinnamon and coconut to enhance the final flavours. Serve with ice cream or thick cream or non dairy cream.
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Denise Phillips has contributed to these popular cooking recipes:
Ingredients
- 4 mangoes, sliced
- 5 passion fruit
- 300g carton soured cream
- 2 eggs lightly beaten
- 2 tbsp. castor sugar
- 2 tbsp. plain flour
- TOPPING
- 2/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup coconut
- 1 tsp. grated lemon rind
- ½ tsp. ground cinnamon
- 90g butter
Method
- 1. Combine mangoes and passion fruit pulp in shallow ovenproof dish.
- 2. Combine sour cream, eggs, sugar and flour in a bowl and beat with a wooden spoon.
- 3. Pour over mango mixture, sprinkle with TOPPING.
- 4. For TOPPING combine flour, sugar, coconut, lemon rind and cinnamon, and rub in butter.
- 5. Bake in moderate oven for 30 mins or until set and golden brown.
- 6. Serve warm or cold with whipped cream or ice cream.
Pam Canetti has contributed to these popular cooking recipes:
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