Fruit crumble


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)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 1 crumble, you will need:

Change these quantities to make:
Change measures:
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.
Fruit crumble : Stage 1
Preheat your oven at 210°C ou 410°F.

Butter your dish with a knob of butter.

Stage 2 - ⌛ 20 min.
Fruit crumble : Stage 2
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.
Fruit crumble : Stage 3
In a bowl, mix with 75 g flour, 75 g ground almonds and 100 g caster sugar a fork.

Stage 4 - ⌛ 3 min.
Fruit crumble : Stage 4
Then add 100 g butter cut into small pieces.

Stage 5 - ⌛ 5 min.
Fruit crumble : Stage 5
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.
Fruit crumble : Stage 6
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.
Fruit crumble : Stage 7
Put in the oven for about 30 minutes, until top is nicely browned. If necessary finish under the grill.

Stage 8
Fruit crumble : 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 recipe20 RDI=8 %290 RDI=30 %130 RDI=20 %2,380 RDI=120 %9,950 RDI: 120 %
Per 100 g1 RDI=1 %20 RDI=2 %9 RDI=1 %180 RDI=9 %740 RDI: 9 %
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
Possible allergens in this recipe: milk, Gluten, Nuts
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
Pannacotta and blackcurrant crumble

This is a glass of pannacotta, with a layer of blackcurrent coulis, and a crunchy almond crumble scatterd on top.
257 K3.8 1 hour 25 min.
This recipe uses (among others)
Other recipes you may also like
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
February 21th 2011284 K4.1 40 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025317 K 24.5 3 hours 8 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017784 K 313.8 40 min.
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
September 16th 2019633 K 14.6 1 hour 30 min.
Parcels of fish fillet in spinach
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with...
March 18th 2013255 K4.8 2 hours 25 min.

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page