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.
Step 1Preheat the oven to 200°C/180°C Fan/Gas 6.
Step 2Put 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 3While 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 4While 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 5Take 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
Step 1Preheat the oven to 180°C.
Step 2Smash 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 3Remove the tops off your strawberries. Leave them whole.
Step 4Place 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 5Meanwhile, 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
Step 1To make the crumble topping, preheat the oven 200°C.
Step 2Sift 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 3To 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 4Pour through a sieve into a pan to pass off the pods and berries, add the sugar to the liquid allow to soak in.
Step 5Over 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 6Mix the sliced figs into the hot apple and pear compote and set aside to cool.
Step 7When 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
Step 1Preheat the oven to 180°C/160°C Fan/Gas 4.
Step 2Cut 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 3Place 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 4Spread the crumble mix over the peaches evenly and bake in the oven for 35 minutes.
Step 5Serve with vegan cream, ice-cream or custard.
Lemon Crumble: Ligia Lugo, The Daring Kitchen
Step 1Start by rubbing all the crumble ingredients together.
Step 2Press half of the mix into a pie plate.
Step 3To 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 4Add the grated lemon rind, juice and butter. Add the lightly beaten eggs.
Step 5Pour the mix over the crumb crust and then sprinkle the remaining half of the crumble on top of the mixture.
Step 6Bake for 20 minutes at 180°C or until set.
Caramel Apple Crumble Pie: Maryanne Hall, Vegan Recipe Club
Step 1Preheat the oven to 180°C/Gas Mark 4.
Step 2To make the caramel sauce, warm all the ingredients in a small pan on a gentle heat until fully combined. Set aside.
Step 3Spread 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 4Add 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 5To make the crumble, place all the ingredients in a bowl and rub with your hands until you have a fine crumble.
Step 6To 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 7Serve with vegan cream, custard or ice-cream
Apple Crumble Muffins: Brit Woodruff, Naturally B for Dualit
Step 1Preheat the oven at 180°C and line a baking tray with muffin cases.
Step 2Make the crumble first by whisking all of the ingredients until the mixture comes together.
Step 3Once the mixture has come together take the mixture out and break it up slightly by rubbing your fingers through the crumble.
Step 4In a cup, add the juice of one lemon and the almond milk, stir and then set aside for a few minutes.
Step 5In a separate mixing bowl whisk the avocado oil, coconut sugar and milk together until combined.
Step 6Then whisk in the eggs or 'no egg' replacer and vanilla extract.
Step 7In a separate bowl stir together buckwheat flour, cinnamon, baking powder and salt.
Step 8Gently stir the flour mixture into the wet mixture until all combined, then fold in the apple pieces.
Step 9Spoon the batter into the muffin cases and add the crumble to the tops of the muffins.
Step 10Bake for 25 minutes or until a toothpick comes out clean.
Step 11Leave 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.