Tag Archives: crumble

Rhubarb Mini Crumbles

You know we love our mini crumbles right? Quick, easy, delicious and perfect for a little naughtyness after dinner! This one is a very seasonal version with some beautiful pink rhubarb bought at the same time as the celeriac from this post.

Lovely Rhubarb

To make two little ramekins of spring you’ll need:

  • 1 long stick/2 sticks of rhubarb, chopped into roughly 2 inch pieces
  • Sugar, to taste
  • 20g  unsalted butter, cubed
  • 30g plain flour
  • (optional: small handful of oats)

Pop the rhubarb in a small saucepan with a splash of water and add 1 tbsp of sugar to start with. Once it’s bubbling give it a taste and add as much sugar as you want, we think ours had about 2 tbsp of sugar in. Preheat the oven to 180°C while the rhubarb bubbles away for about 10 minutes.

Rhubarb In Pan

Rhubarb Stewing

To make the crumble topping rub the butter into the flour with about 1 tsp of sugar and add in the oats if using until you have a lumpy-sand texture. All that’s left to do is divide the rhubarb compote between two ramekins, top with the crumble and bake for about 15-20 minutes. We served ours with a little scoop of vanilla icecream on top for extra indulgence!

Rhubarb Crumble with Ice Cream

Go on… treat yourself this weekend!

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Spontaneous Pear Crumble 2 Ways

We recently came into possession of a couple of pears (by way of a charity walk-to-work day organised by Bird!) and we thought that rather than just eat them we’d make them into crumbles – much more interesting to blog! We’ve done these mini crumbles before, with apple, but we thought we would give you a couple of more interesting flavour ideas. We’ve gone with a couple of contrasting flavours – a sweet, spicy sugar syrup with cardamom, cinnamon and star anise and a tart, fruity alternative made with raspberries.

Ingredients – for the topping, you’ll need (makes 2 mini crumbles):

  • 1 tsp unsalted butter
  • 2 tbsp plain flour
  • 1/2 tbsp brown sugar

To make the topping, simply rub together the butter and flour in your fingertips until you get breadcrumbs, then add the sugar and mix together. Easy or what?!

To make the sweet and spicy crumbles, you’ll need (makes 2 mini crumbles):

  • 1 cardamom pod
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 tbsp caster sugar
  • 2 tbsp water
  • 1 pear

To make the sugar syrup, add all of the ingredients to a pan and bring to a boil over a medium heat. Leave it bubbling away to let the flavours infuse for about 5 minutes. If you see the sugar syrup start to darken, stop – it’s done! Chop your pear up into small (~1 cm) cubes and put it into 2 ramekins (or other small dishes), pour over the sugar syrup (taking out the whole spices) and cover with a couple of centimetres (just over half an inch) of topping.

Is it too early to start talking about Christmas...?
Is it too early to start talking about Christmas…?

For the fruity berry crumbles, you’ll need (again, makes 2 mini crumbles):

  • 2 tbsp raspberries
  • 1 pear

Almost no preparation required here, just chop up your pear up into small cubes and put it into 2 small ramekins, and cover with topping. We keep some frozen raspberries in the freezer, which are useful for all sorts of things in the winter.

Raspberry and Pear

Once the crumbles are assembled, place in an oven at 180 C for 20-25 minutes – you should see the top go a lovely golden colour. Sit back and enjoy your tasty, warming winter treat!

Crumble and Coffee
Spicy Pear Crumble and Coffee
Pear and Raspberry Crumble
Pear and Raspberry Crumble

Mini Apple Crumbles

We love dessert, but then who doesn’t? Sometimes when you get home from work though cooking dinner feels like enough effort, and dessert seems like just too much bother for a weeknight. It doesn’t have to be! This apple crumble is so easy to put together and then gives you about thirty minutes to relax with a coffee or a glass of wine while it cooks and you end up with a simple, comforting pudding to round off your meal.

All you need for this is 1 apple (cooking apples work best but we’ve used different varieties before and they’re all fine), flour, butter and sugar. Everything else is optional, we added some oats and a little cinnamon to our crumble topping but you can make it as simple or complex as you like. You could use almost any fruit for this, or even a mix – apple and blackberry, raspberries, pears, peaches – you name it, you can crumble it!

Preheat the oven to 170°C. To make the crumble topping simply rub plain white flour into around 2 tbsp of butter until you have a large breadcrumb consistency. You don’t want to add too much flour, this is a more buttery mixture so some larger lumps are normal. To this add a couple of tbsp of sugar, we wanted ours quite sweet to contrast with the tart apples but if you were using a sweeter fruit then maybe tone down the sugar a bit. We then added a handful of oats and around 1/2 tsp of cinnamon because it works beautifully with apples. That’s the topping done!

Don't worry about those lumps... it's buttery goodness!
Don’t worry about those lumps… it’s buttery goodness!

So just chop the fruit into a medium dice, coat with a little sugar if it’s a tart fruit and place in ramekins – you want it to be at least 2/3 of the way up, it will shrink down a lot when cooked. Sprinkle your crumble topping on top, we pile ours high! Put it on a baking tray and in the oven for about 20-30 minutes, until the top is golden-brown. Let it cool for a moment and then tuck in.

Crumbly mountains
Crumbly mountains

This would have been even better with some cream or ice cream but it was a pretty spontaneous dessert so we didn’t have any in. Give it a try for an indulgent moment with minimal effort.

We had ours after bangers and mash... what will you have yours after?
We had ours after bangers and mash… what will you have yours after?