9 Tasty Crumble Recipes To Try This Season

On the food front, there’s little more comforting than a crumble. And with apples, figs, pears, blackberries and plums all in season, now’s the time to make the most of them. From a dark chocolate and orange crumble to a caramelised apple vegan option, nine chefs share their favourite puddings.

Dark Chocolate Crumble With Rhubarb & Orange: Willie Harcourt-Cooze, Willie’s Cacao

You can try almost any combination of fruits for making dark chocolate crumbles, just add some dark chocolate or cacao in the crumble to add some depth of flavour. In England, stick with the seasons and go for English classics like rhubarb and blackberry and apple.

Yield

Serves 6-8

Difficulty

Easy

Total Time

55 Minutes

Meal Type

Dessert

Ingredients

For The Filling
900g of fresh rhubarb, trimmed and cut into 2.5cm lengths
½ large orange, finely grated
125g of raw cane sugar
½ large orange, freshly squeezed juice

Method

Step 1

Preheat the oven to 200°C/180°C Fan/Gas 6.

Step 2

Put the rhubarb in a shallow ovenproof dish. Toss with the orange zest and caster sugar. Pour over the orange juice and cover the dish with foil. Bake for about 25 minutes, or until the rhubarb is starting to soften. It may need a little less time if your rhubarb is very slender.

Step 3

While the rhubarb is softening, rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs. Melt the chocolate in a bain marie and stir the melted chocolate into the flour and sugar.

Step 4

While the rhubarb is softening, rub the butter into the flour and sugar in a large bowl until the mixture resembles breadcrumbs. Melt the chocolate in a bain marie and stir the melted chocolate into the flour and sugar.

Step 5

Take the rhubarb out of the oven and remove the foil. Sprinkle the crumble mixture over the rhubarb and return the dish to the oven for a further 25-30 minutes or until the crumble topping is beginning to crisp and the rhubarb juices bubble up around the edges to make a glossy chocolate sauce. Serve with chilled double cream or vanilla ice-cream.

Sloe Berry, Strawberry & Mint Crumble: Humble Crumble

Yield

Serves 6-8

Difficulty

Easy

Total Time

45 Minutes

Meal Type

Dessert

Ingredients

For The Fruit Filling
100g of sloe berries macerated in gin for at least one week (the longer they're macerated, the tastier they become. We like 58Gin).
300g of strawberries
Black pepper
A few sprigs of mint
150ml of water
For The Crumble
150g of plain flour
75g of salted butter
75g of granulated sugar

Method

Step 1

Preheat the oven to 180°C.

Step 2

Smash your sloes into a puree. Sloes have tough skins and stones, so the best way to remove these is to use a potato masher and then pass them through a sieve.

Step 3

Remove the tops off your strawberries. Leave them whole.

Step 4

Place the strawberries, sloe puree, mint and a few grinds of pepper into a pan. Add the water and stew the fruits for 15-20 minutes on a low heat. Stir occasionally.

Step 5

Meanwhile, make your crumble topping. Mix the flour and sugar together, then add the butter and rub until it resembles breadcrumbs. If you want a crunchy crumble, place the crumble topping on a tray and bake in the oven for 16 minutes. Once cooked, you can assemble your crumble with your desired fruit to crumble ratio. If you prefer a soft crumble, place the crumble mix on the fruit and cook in the oven for 20 minutes.

Spiced Pear, Fig & Apple Crumble: Laurie Gear: Artichoke

Yield

Serves 8

Difficulty

Easy

Total Time

45 Minutes

Ingredients

For The Crumble Topping
120g of plain flour
120g of golden caster sugar
120g of unsalted butter, diced at room temperature
60g of chopped walnuts
For The Pear Fig And Apple Compote
500g of apples, diced into 2cm pieces
500g of pears, diced into 2cm pieces
300g of ripe black figs
20ml of water
30ml of fresh orange juice
85g of caster sugar
60g of unsalted butter, cold and diced
3 cardamom pods, lightly crushed
1 tsp of ground cinnamon
A couple of fine grates of nutmeg
2 tsp of grated ginger, freshly peeled and grated
4 allspice berries

Method

Step 1

To make the crumble topping, preheat the oven 200°C.

Step 2

Sift flour then rub in the butter till a light breadcrumbs texture is achieved. Mix in the nuts, scatter the mix onto a baking sheet and cook for approximately 15 minutes until golden brown. Set aside to cool.

Step 3

To make the compote, put the water and orange juice into a large pan and add the cardamom and allspice berries. Bring to the boil, take off heat and leave to infuse for half an hour.

Step 4

Pour through a sieve into a pan to pass off the pods and berries, add the sugar to the liquid allow to soak in.

Step 5

Over a medium high heat cook the sugar syrup to a light blond caramel. Remove from the heat, and mix in the butter, before adding the apple and pear cubes and the remaining spices. Cook for around 8 to 10 minutes.

Step 6

Mix the sliced figs into the hot apple and pear compote and set aside to cool.

Step 7

When ready to serve, place your compote into oven proof bowls before scattering over your crumble topping. Bake in a medium hot oven for 10 minutes before serving – Dorset clotted cream is the only thing to serve this crumble with for me! However, some good-quality thick Greek yoghurt with a spoon or two of honey mixed through works wonders as a cooling accompaniment.

Peach Crumble: Brett Cobley, What Vegans Eat

Yield

Serves 6

Difficulty

Easy

Total Time

45 Minutes

Ingredients

3 ripe peaches
120g of self-raising flour
60g of rolled oats
90g of vegan butter
90g of soft brown sugar

Method

Step 1

Preheat the oven to 180°C/160°C Fan/Gas 4.

Step 2

Cut each peach in half and remove the stones, then slice each peach into 12 (or even thinner if you prefer). Place the peach slices in an even layer in a 22cm baking dish.

Step 3

Place all the other ingredients into a large bowl and use your fingers to work everything together into a crumbly mix but don’t overdo it – you don’t want it to get too warm. If the mixture feels too wet, try adding some more dry ingredients.

Step 4

Spread the crumble mix over the peaches evenly and bake in the oven for 35 minutes.

Step 5

Serve with vegan cream, ice-cream or custard.

Lemon Crumble: Ligia Lugo, The Daring Kitchen 

Yield

Serves 6

Difficulty

Easy

Total Time

45 Minutes

Ingredients

For The Crumble
125g of butter
125g of sugar
125g of self-raising flour
1 ½ cups of desiccated coconut
For The Filling
125g of sugar
3 tbsp of cornflour
½ tsp of salt
2 cups of milk
1 tsp of lemon rind, grated
½ cup of lemon juice
2 tbsp of butter
2 eggs, lightly beaten

Method

Step 1

Start by rubbing all the crumble ingredients together.

Step 2

Press half of the mix into a pie plate.

Step 3

To make the filling, blend the sugar, salt and cornflour with a little milk. Heat the remaining milk, then add the cornflour mixture to make a custard. Cook it until it thickens.

Step 4

Add the grated lemon rind, juice and butter. Add the lightly beaten eggs.

Step 5

Pour the mix over the crumb crust and then sprinkle the remaining half of the crumble on top of the mixture.

Step 6

Bake for 20 minutes at 180°C or until set.

Caramel Apple Crumble Pie: Maryanne Hall, Vegan Recipe Club

Yield

Serves 6-8

Difficulty

Easy

Total Time

50 Minutes

Ingredients

1 sheet of shortcrust pastry
600g of cooking apples, cored, peeled and cut into bite-sized pieces
100g of light brown sugar
½ of ground cinnamon
2 tbsp of water
For The Caramel Sauce:
70g of syrup (maple or agave)
60g of nut butter (we use cashew)
25g of coconut oil
½ tsp of vanilla extract
Pinch of salt
For The Crumble:
300g of plain flour
175g of light brown sugar
200g of butter
Pinch of salt

Method

Step 1

Preheat the oven to 180°C/Gas Mark 4.

Step 2

To make the caramel sauce, warm all the ingredients in a small pan on a gentle heat until fully combined. Set aside.

Step 3

Spread the pastry sheet out over a 20cm loose-bottomed flan dish and then roll a rolling pin over the top of the dish to trim the edges. Refrigerate.

Step 4

Add the apples to a large saucepan along with the sugar, cinnamon and water. Gently stir over a low-medium heat for 5-10 minutes. You want the apples to be slightly softened but still firm.

Step 5

To make the crumble, place all the ingredients in a bowl and rub with your hands until you have a fine crumble.

Step 6

To assemble, spread the apple mix evenly over the pastry-lined flan dish. Spread the caramel sauce as evenly as possible over the apple layer. Add the crumble mix and again distribute evenly. Then place in the oven for 20-30 minutes or until golden on the top.

Step 7

Serve with vegan cream, custard or ice-cream

Apple Crumble Muffins: Brit Woodruff, Naturally B for Dualit

Yield

Makes 12 muffins

Difficulty

Easy

Total Time

40 Minutes

Ingredients

For The Crumble:
1 cup of buckwheat flour
¾ cup of coconut sugar
1 tsp of cinnamon
½ cup of flaked almonds
6 tbsp of vegan butter, melted
For The Muffins:
2 cups of buckwheat flour
2 apples, chopped into small chunks
½ cup of avocado oil
¾ cup of coconut sugar
½ cup of almond milk
Juice of half a lemon
2 eggs (or egg replacer, if you want to make it vegan)
1 tsp of vanilla extract
2 tsp of cinnamon
2 tsp of baking powder
Pinch of salt

Method

Step 1

Preheat the oven at 180°C and line a baking tray with muffin cases.

Step 2

Make the crumble first by whisking all of the ingredients until the mixture comes together.

Step 3

Once the mixture has come together take the mixture out and break it up slightly by rubbing your fingers through the crumble.

Step 4

In a cup, add the juice of one lemon and the almond milk, stir and then set aside for a few minutes.

Step 5

In a separate mixing bowl whisk the avocado oil, coconut sugar and milk together until combined.

Step 6

Then whisk in the eggs or 'no egg' replacer and vanilla extract.

Step 7

In a separate bowl stir together buckwheat flour, cinnamon, baking powder and salt.

Step 8

Gently stir the flour mixture into the wet mixture until all combined, then fold in the apple pieces.

Step 9

Spoon the batter into the muffin cases and add the crumble to the tops of the muffins.

Step 10

Bake for 25 minutes or until a toothpick comes out clean.

Step 11

Leave to cool and enjoy.

Pear, Blueberry, Ginger & Barley Crumble: Rude Health

A simple, seasonal crumble using barley flakes instead of oats. The barley adds a crunchy, nutty flavour and is the star of the wholegrain, seeded topping. Get creative with your fruit filling, depending on the season, and/or make the crumble gluten free by substituting with oat flour.

Yield

Serves 8

Difficulty

Easy

Total Time

35 Minutes

Ingredients

For The Filling:
3 ripe pears, sliced
150g of blueberries
Zest of 1 orange
Juice of ½ an orange
2cm piece of ginger, grated
1 tsp of ground cinnamon
¼ tsp of ground cardamom
1 tbsp of Rude Health sprouted wholewheat flour
½ tbsp of coconut sugar
For The Topping:
75g of Rude Health barley flakes
75g of Rude Health sprouted wholewheat flour
75g of mixed seeds
75g of coconut sugar
75g of coconut oil
1 tsp of cinnamon

Method

Step 1

Preheat the oven to 180°C.

Step 2

Combine the ingredients for the filling into a bowl and mix until well combined. Put the filling in a rectangular ovenproof dish (approx. 27cm).

Step 3

Using your hands, combine the ingredients for the topping, making sure to incorporate the coconut oil until you have a breadcrumb-like mixture.

Step 4

Sprinkle the topping over the filling and place the dish in the oven. Bake for 25-30 minutes until the fruit filling bubbles and the topping is golden and crisp.

Step 5

Serve warm with custard, cream or ice-cream.

Berry Crumble Cheesecake: Moyra Fraser, Bonne Maman

Yield

Serves 6-8

Difficulty

Intermediate

Total Time

2 Hours 30 Minutes

Ingredients

8 tbsp of Bonne Maman strawberry conserve
Zest and juice of one orange
150g of blackberries
75g of butter
100g of golden caster sugar
40g of plain flour
25g of crunchy baked granola-style cereal
2 90g packets of Bonne Maman Galettes, finely crushed
150g of mild creamy goats’ cheese
450g of full-fat soft cheese
4 large eggs
75ml of sour cream
Icing sugar, to dust

Method

Step 1

Preheat the oven to 180°C/160°C Fan/Gas 4. Line the base and sides of a deep, 20cm loose-based springform cake tin with greaseproof paper.

Step 2

Put the conserve in a small saucepan with 50ml of the orange juice and stir over a low heat. Bring to the boil and bubble gently for 5 minutes until reduced by about half. Add in the blackberries and leave to cool.

Step 3

Rub 25g of the butter and 25g of the caster sugar into the flour. Stir in the granola cereal and spread out on the foil-lined baking sheet. Bake in the preheated oven for 10-12 minutes until golden brown. Leave to cool, then break into rough crumbs with a fork.

Step 4

Reduce the oven temperature to 170°C/150°C/Gas 3.

Step 5

Melt the remaining butter in a saucepan and stir in the crushed biscuits. Press the crumbs over the base of the lined tin and set aside.

Step 6

Beat together the cheeses, eggs, orange zest and remaining sugar with the sour cream until smooth. Spoon onto the biscuit base and bake for 1¼ hours in the oven

Step 7

Open the oven door and pull the cheesecake out a little. Drizzle the blackberries and their liquid randomly over the surface and return to the oven for a further 1-1¼ hours until the cheesecake feels just firm when touched in the centre.

Step 8

Sprinkle over the crumble mixture, leave to cool and dust with icing sugar before serving.

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