Crumble

Crumble it is a favorite addition to many dishes, enriching their taste. We present the best types of crumble.

Crumble is an insanely simple recipe for fruit, topped with a crispy one, buttery sprinkles, that will turn any fruit into a stunning dessert. Perfect for summer brunches, as well as for backyard barbecues. Making a crumble is so easy, that you hardly need a recipe. Once you know the basics of preparing crumble and how to prepare the fruit filling, you can choose any fruit or any combination of fruit from any season. Here are the three basic steps, you need to know, to make a classic fruit crumble.

What is crumble?

The crumble cake is part of baked fruit desserts, which includes a crispy crumble. The Crumble Cake has a topping with crumble topping and a dough, which is crunchy and filled with crunches, and the bottom is softened with fruit juices. The crumble cake is more fruity than their more elegant cake cousins. I usually add a minimal amount of sugar or spices and let the fruit speak for itself.

Here are three steps, you need to know, to get any kind of fruit crumble.

  • Fruit selection and preparation
  • Preparation of the crumble
  • Baking and serving the crumble

Selection and preparation of fruit crumble.

I usually don't bother measuring or weighing the fruit, which I buy for a crumble. When shopping, I imagine a baking dish, and then I grab so much fruit, how much i think, that I will have to complete them. As a general rule, 680 1 gram of fruit is enough to fill most baking dishes. Back to the kitchen, I cut the fruit directly into the pan and continue, until they are full. If I don't have enough fruit, or the ratio of fruit to crumble, which is closer 50/50 (it's not a bad thing), or I add a handful of blueberries or some other fruit, to complete it.

Making a crumble.

Crumble topping can be as simple as flour and sugar thickened with butter, but two small improvements do, that the sprinkles are tastier. First, adding a teaspoon of baking powder to the flour mixture makes it, that the crumble topping is more delicate. Po drugie, using cold butter and adding it to the flour mixture makes it, that the cake resembles a cake.

Advice for professionals: The crumble freezes very well and you can always have it at hand.

Baking Fruit Crumble

The success of baking fruit crumble depends on two things: hot oven and bubbling filling. It takes more time to bake than you think; the top should be brown, and the filling should be bubbling. To thicken properly, the corn starch in the filling needs to boil, therefore, gurgling is a key indicator of well done. If you are concerned about gurgling in the oven, you can put a piece of foil or a baking sheet on the wire rack under the baking dish.

A portion of fruit crumble

And don't worry, if you see puddles of juice at the bottom of the pan after you start serving - that's normal, especially if you can't help but dive into the crumble, while it was still warm and not completely frozen. A tablespoon of these syrupy juices can be perfectly sprinkled with a scoop of ice cream, which you will inevitably crave with a crumble.

INGREDIENTS

For the filling:
6 do 7 glasses of your favorite fruit, enough, to almost fill the pan,
1/2 do 1 glasses – granulated sugar, depending on the sweetness of the fruit,
1 do 3 teaspoons of freshly squeezed lemon juice,
1 do 3 tablespoons of corn starch, depending on the juiciness of the fruit,
1 a teaspoon of ground spices, such as cinnamon, ginger or nutmeg (optional),

For topping with crumble:
1 a glass of all-purpose flour,
1/2 glasses – light or dark brown sugar,
1 teaspoon baking powder,
1/2 teaspoons ground cinnamon (optional),
1/4 teaspoons Salt,
8 tablespoons unsalted butter, in room temperature,

INSTRUCTIONS
Preheat the oven to 190 ° C and prepare a baking dish. Place the rack in the center of the oven and heat to 190 ° C. Butter a baking dish of dimensions and set aside.
Prepare the fruit filling. If it is necessary, cut the fruit into bite-sized pieces, removing any stalks, seeds or inedible parts. In a large bowl, toss fruit with sugar, lemon juice, corn starch and any spices. Use more sugar and less lemon juice when cooking with tart fruit, such as rhubarb and blackberries, and less sugar, but more lemon juice, when it comes to sweet fruit, such as peaches and plums. It's best to taste a piece of fruit and adapt to the taste. Use more cornstarch for very juicy fruit, such as plums, and less for hard fruit, such as apples. But don't worry - regardless of the proportion of these ingredients, Your crumble will be delicious.
Pour the fruit filling into the baking tin. Transfer the fruit filling to the baking tin.
Prepare the crumble. In a large bowl, combine the flour, sugar, cinnamon, baking powder and salt. Cut the butter into several large pieces and toss it into the dry ingredients. With your fingers, Using a fork or slicer, massage the butter into the dry ingredients, until large ones form, heavy crumbs.
Sprinkle the crumble topping over the fruit. Sprinkle the crumble topping evenly over the fruit.
Bake the crumble. Bake, until the fruit juice starts to bubble around the edges of the pan, and the top will be hard to the touch, by 30 do 35 minutes.
Cool the crumble. Before serving, let the crumble cool for at least 15 minutes. If you are transporting to a picnic or a party, Wait, until the crumble has completely cooled down, for the fruit filling to harden.

NOTES ON THE REGULATIONS

Storage: The crumble can be stored covered and in the refrigerator until 1 week. Serve cold at room temperature or reheat in a low oven for 20 minutes.

Using a pan measuring 20×30 cm: Give me more fruit – 10 do 11 cups, by adjusting the remaining ingredients of the filling, to fit. Increase all crumble ingredients by half (1 1/2 glasses of flour, etc.), except baking powder.

To make it crispy: add 1/2 glasses of old-fashioned oatmeal or 1/2 glasses of chopped nuts (or both) for topping.

To make a shoemaker: Press the crumbs into the biscuit-sized patties and arrange them in a single layer on top of the fruit.

Flour substitutes : Try adding a different flour to all or part of the all-purpose flour in this recipe. Made of almond flour, Spelled flour and barley flour could make delicious crumbles and shoemakers.

Sugar substitutes: replace brown sugar with white sugar, for a lighter flavor, especially for shoemakers. You can also experiment with other sugars in your cupboard.

Cocoa crumble

3 glasses of wheat flour, 1 a glass of sugar, 1 a teaspoon of baking powder, 11/2 butter cubes, 2 spoons of cocoa

The preparation of this crumble is analogous, like crumbles of 'ordinary' , whereby cocoa should be added, which gives a darker color and a more intense flavor. For a variety of appearance, it can be combined with a white crumble.

 

Cinnamon crumble

½ cup of wheat flour, 1/4 cup brown cane sugar,½ cup of finely chopped walnuts, 60g of soft butter, 1/8 teaspoons of cinnamon

Knead the butter with the remaining ingredients, can also be mixed using a mixer, but don't mix too long. Sprinkle the crumble on the dough. You can use finely chopped almonds instead of nuts.

 

Crumble with rhubarb

100 g of sugar, 500 g rhubarb, 1 a teaspoon of vanilla sugar

Crumble:
100 g of flour, 50 g of cold butter, 50 g instant oatmeal, 30 g of powdered sugar
a pinch of cinnamon

Wash the rhubarb and dice it. Dissolve sugar in a hot pan, constantly stirring.
When it becomes caramel, add rhubarb, then vanilla sugar and mix. After about 3 minutes, remove from heat. Prepare the crumble by kneading all the ingredients, sprinkle them on the previously prepared rhubarb and put into the oven, heated to a temperature of 200ο C. Bake around 15 minutes. It can be served with a scoop of vanilla ice cream or with whipped cream.

 

Crumble for dishes

1 spoon of butter, 2 spoons of breadcrumbs, 50g cheese

Grate the cheese on the finest grater and mix with the butter and breadcrumbs. Sprinkle the crumble on the dish, e.g.. any pasta dishes or baked vegetables.

 

Blueberries with a crumble

600g of fresh blueberries, 1 spoon of honey, 120g of wheat flour

Crumble:
120g of flour, 40g of brown cane sugar, 60 g margarine, vanilla essence

Prepare the crumble by kneading all the ingredients. Finally, add a few drops of vanilla essence. Dissolve the honey in an ovenproof dish, then add blueberries and mix. Crumble the fruit and bake in an oven preheated to a temperature of approx 180 The – 200οC by 20 minutes. After it has cooled down, you can decorate the crumble with whipped cream and fruit slices.

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