Archives for category: Crumbles

Post-oven crumble

Crumbles are perhaps the most frequently made desserts in this household. Preparing crumbles is usually a simple and quick process, making them them perfect “everyday cakes” (which, by the way, is one of my favorite combinations of words). Another bonus of crumbles is the fact that you can have almost any kinds of fruits and berries in it. For instance, this recipe is the product of two sad-looking apples, an old bag of frozen blackberries, and a small chunk of dark chocolate. Nannas Mobil_20150303_19_12_04_ProCrumbly crumble

The idea of using chocolate in crumbles stems from this Danish recipe. Even though white chocolate (an ingredient I usually stay clear of) is one of the key ingredients, it was a divine match for the sour red currants. This combination inspired me to try the same with dark chocolate and blackberries. As it turned out, only a small portion of dark chocolate was needed to turn the simple crumble into a luxurious treat.

For one crumble (or four generous portions):

For the filling: 

2 small apples (i used cooking apples)

200 g blackberries (fresh or frozen)

25 g dark chocolate

20 g sugar (white or demerara)

For the crumble top:

25 g butter (room-tempered + extra for greasing the tart pan)

20 g sugar

50 g rolled oats

20 g flour

a pinch of salt

Start with the filling: Peel and core the apples. Cut them into large chunks, about the size of the blackberries. Add the apples and berries to a small bowl. Chop the chocolate coarsely, and add this along with the sugar to the bowl. Mix well. Set the bowl aside while you prepare the filling.

Set the oven to 200℃. Cut the butter into chunks. Mix the dry ingredients in a small bowl. Add chunk by chunk of butter to the mixture until it has completely disintegrated and lumps have formed. Grease a large tart pan (about 20 cm in diameter). Spread out the filling in the pan. Add the crumble evenly on top. Let the crumble bake for approximately 20 minutes, or until the crumble layer looks golden and crisp, and the filling is bubbling underneath.

Consume the crumble warm with whipped cream or vanilla ice cream.


Crumble with grey background

Crumbles are definitely one of my favorite everyday cakes. They are super-simple to make, and can bake in the oven while you do other stuff (I baked mine while eating dinner). Also, I have yet to see a crumble with eggs.

However, it has been a while since I last made a crumble. I think the last I crumble made was this wonderful crumble with white chocolate and red currants. (It may have been due to the white chocolate, but this was definitely one of the best crumbles i’ve ever made and eaten.) I guess this recipe is just one example of how crumbles can contain almost any sort of fruits and/or berries. Personally, I prefer blueberries, raspberries, blackcurrants and apples in my crumbles. I also plan to use peaches in a crumble similar to this

Pears II

I’ve never made a crumble with pears before. I think pears are a bit tricky to use in pastry – generally, they taste rather bland (at least conference pears usually do) and tend to give off a lot of moisture in the oven. However, these features can be used to your benefit  in a crumble. When mixed with tasty berries, the pears’  taste is altered and becomes a sweet contrast. In addition, the juice from the pears provides the required “sauce” in this crumbly dessert.

Ingredients for 1 crumble (or roughly 4 portions): 

For the filling:

2 pears

150 g raspberries (frozen or fresh)

4 dried apricots (optional)

2 tablespoons sugar

For the crumble:

70 g flour

20 g sugar

1/4 teaspoon cinnamon

1/4 teaspoon salt

50  g butter

70 g oatmeal

(NB: If you want a thicker crumble layer, double the crumble recipe!)

Heat oven to 190 ℃. Start with the filling: peel, core and coarsely chop the pears, and put in a small bowl. Add raspberries to the pears. If you use dried apricots, chop them finely and toss into the blend. Add sugar and mix well.

For the crumble, start by mixing the dry elements (except oatmeal) in a large bowl. Cut butter into chunks, and add to the bowl together with the oatmeal. The mixture should be crumbly.

Spread out the filling in a large ramekin or tart form. Sprinkle the crumble on top and place in the middle of the heated oven. Let it bake until the crumble looks golden brown (approximately 20 minutes)

Let the crumble cool on a cooling rack, or eat it warm with ice cream or whipped cream.

Crubly serving