9 Tasty Crumble Recipes To Try This Season

Preheat the oven to 180°C.

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.

Remove the tops off your strawberries. Leave them whole.

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.

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.

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

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.

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.

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

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.

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

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.

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

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.

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.

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

Serve with vegan cream, ice-cream or custard.

Start by rubbing all the crumble ingredients together.

Press half of the mix into a pie plate.

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.

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

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

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

Preheat the oven to 180°C/Gas Mark 4.

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

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.

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.

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

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.

Serve with vegan cream, custard or ice-cream

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

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

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

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

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

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

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

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

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

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

Leave to cool and enjoy.

Preheat the oven to 180°C.

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

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

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.

Serve warm with custard, cream or ice-cream.

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.

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.

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.

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

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.

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

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.

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