This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
374 K 3.8/5 (154 reviews)
1 hour 15 min.
Easy
7.40 €
1 crumble
5 IngredientsLast modified on: February 21th 2011
For 1 crumble, you will need:
- 1
100 g butter - 2
100 g caster sugar - 3
75 g flour - 4
75 g ground almonds - 5
1 kg fruit of your choice - Total weight: 1,350 grams
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
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.
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.
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.
Stage 4 - ⌛ 3 min.
Then add 100 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
How much will it cost?
- For 1 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.
258 K3.8 1 hour 25 min.
This recipe uses (among others)
Fruit of your choice
Like these other recipes: Fruit coulis (fruit purée), ... See them all 1
Caster sugar
Like these other recipes: Clear strawberry juice, Jam doughnuts, Amandier (gluten-free almond cake), Blackcurrant, vanilla and lime verrine , "Psychedelic" sandwich bread, ... See them all 375
Butter
Like these other recipes: Croque-monsieur gourmand, Gnocchi alla romana, Brioche Tatin, Brioche dough, Fillets of sole Dieppoise, ... See them all 495
Flour
Like these other recipes: Linzer torte, Chocolate mug cake, Almond macaroon cake, Lobster Thermidor, Flaky brownie brioche, ... See them all 212
Other recipes you may also like
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024299 K4.5 1 hour 25 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.24 M 23.8 6 hours 30 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015490 K4.3 30 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops. July 13th 2022461 K 234.3 1 hour 10 min.