1,521 easy and fully explained recipes, with +66K photos and 78 videos

Fruit crumble

Name: Fruit crumble
Prep time: 41 min
Cook time: 30 min
Total time: 1 h 11 min
Yield: 3 crumbles
Cuisine: French
Ingredients: 300 g butter; 300 g caster sugar; 225 g flour; 225 g ground almonds; 3 kgs fruit of your choice

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.

370 K 3.8/5 (154 reviews)

1 hour 15 min. difficulté

Easy

7.40 €

3 crumbles

5 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (771×) I made it (797×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 crumbles, you will need:

1 300 g butter
2 300 g caster sugar
3 225 g flour
4 225 g ground almonds
5 3 kgs fruit of your choice
Total weight: 4,050 grams

Change these quantities to make:

1 crumble 2 crumbles 3 crumbles

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Cooking: 30 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Preheat your oven at 210°C ou 410°F.

Butter your dish with a knob of butter.

Stage 2 - 20 min.

You can use any fruits in season: apples, pears, plums, red fruits, apricots, raspberries, pineapple, etc.

If you use large fruit for your crumble (apples, pears, plums,...): peel, remove the core or stone, and cut into small pieces.

Put a good layer of fruit into the dish.

Stage 3 - 3 min.

In a bowl, mix with 225 g flour, 225 g ground almonds and 300 g caster sugar a fork.

Stage 4 - 3 min.

Then add 300 g butter cut into small pieces.

Stage 5 - 5 min.

Rub in lightly with your fingtips. You should get a mix something like breadcrumbs, and no problems if there are still a few lumps of butter.

Stage 6 - 5 min.

Cover the layer of fruit with the crumle topping, you should not leave any fruit showing otherwise it will burn during cooking.

Stage 7 - 30 min.

Put in the oven for about 30 minutes, until top is nicely browned. If necessary finish under the grill.

Stage 8

Serve warm, preferably with a large dollop of creme chantilly.

Remarks

If your fruits are slightly acid, your can sprinkle some sugar on, before adding crumble mix. Be careful because doing this bring out the juice during cooking. On the other hand, if your fruits are very sweet or a bit lacking in flavour, add lemon juice.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	870 RDI=80 %	380 RDI=60 %	7,130 RDI=360 %	29,840 RDI: 360 %
Per 100 g	1 RDI=1 %	20 RDI=2 %	9 RDI=1 %	180 RDI=9 %	740 RDI: 9 %
Per crumble	20 RDI=8 %	290 RDI=30 %	130 RDI=20 %	2,380 RDI=120 %	9,950 RDI: 120 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk, Gluten, Nuts

How much will it cost?

For 3 crumbles : 22.10 €
Per crumble : 7.40 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipe

Pannacotta and blackcurrant crumble

This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
254 K3.8 1 hour 25 min.

This recipe uses (among others)

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.68 M 74.3 4 hours 40 min.

Toffee apple upside-down cake

With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath.

December 4^th 201662 K5 1 hour 50 min.

Flognarde

Flognarde is a dessert that originated in France's Limousin region. The recipe is very simple: a vanilla-flavoured egg custard, thickened with flour, and sometimes made with seasonal fruit (apples, cherries, pears...). This is a very old recipe that has come down to us virtually unchanged since medieval times.

December 30^th 201995 K4 50 min.

How to cook caramelized puff pastry well

When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here.

September 3^rd 2017289 K 24.9 40 min.

Home-made breadcrumb coating

The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste.

May 26^th 2024130 K1 1 hour 7 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.