Why not make all three fruit crumbles and put on a crumble party buffet for family on New Year's Eve?
Fruit crumble is the perfect treat at any time. The only thing that is more nurturing and delicious than a steamy hot crumble straight from the oven would be three crumbles all at once. Turn your evening into a crumble party buffet!
As always, thank bees for pollinating these luscious fruits and for so graciously sharing their precious honey with us.
Watch this 5:27-minute video by world-renowned super chef Jamie Oliver, and he will show you how easy it is to make all three. Hint: make enough crumble topping for three crumbles all at once, then divide and sprinkle it over the various fruit crumble themes. Easy-peasy!
Humble Apple Crumble
1.5 Kilograms of mixed apples (eating apples as well as the classic Bramley)
150 g golden caster sugar
1 lemon for zest
50 g unsalted cold butter
100 g plain flour
Drizzle of honey (optional)
STEPS: Preheat oven to 350F/180C. FRUIT: Peel, core, quarter and chop apple into bite size pieces. Put them into a saucepan with a splash of water at medium heat with 100 g of the sugar and some grated lemon zest. Cover and cook for 5 minutes or until the apples soften. Remove from heat and leave to cool. CRUMBLE: Cube the butter and put with flour in a mixing bowl. Rub them together with fingers until it is like breadcrumbs. Add the remaining sugar for a bit of texture and honey if using. Pour apples into a baking dish (25cm x 30 cm) and sprinkle the crumble over top. Bake in the oven 25-30 minutes or until bubbly and golden. Serve with vanilla custard if you wish.
Frozen Berry & Almond Crumble
1 Kilogram mixed frozen berries and cherries, like bramble berries, blueberries, black currants
100 g sugar (a blend of golden caster, soft brown and demerara sugars is delightful)
½ an orange
50 g unsalted cold butter
100 g plain flour
100 g flaked almonds
STEPS: Preheat oven to 350F/180C. FRUIT: Pour frozen berries into a pan with a splash of water and half the sugar at medium heat. Squeeze half the orange juice and cook 5-8 minutes or until sugar dissolves and fruit softens. Remove from heat and let cool. CRUMBLE: Cube the butter and rub together with the flour in a mixing bowl with our fingers until it is like breadcrumbs. Then stir in almonds and rest of the sugar. Pour the berry mixture into a baking dish (25cm x 30cm) and sprinkle the crumble topping on top. Bake for 25-30 minutes or until crunchy and golden. Delicious with vanilla ice cream.
Roasted Stone Fruit Crumble
1 Kilogram of stone fruit like red or yellow plums, nectarines, peaches, apricots
500 g strawberries, hulled
150 g soft brown sugar
1 orange, zest and juice
4 sprigs of lemon verbena (optional)
100 g plain flour
100 g unsalted cold butter
3 pieces stem ginger, chopped
100 g rolled oats
Honey drizzle
STEPS: Preheat oven to 350F/180C. FRUIT: Trim, destone, slice fruits into large chunks, place on a roasting tray. Hull and add strawberries with 50 g sugar, orange zest and juice and lemon verbena if using it. Roast for 20 minutes until syrupy and softened. CRUMBLE: Use your fingers to lightly rub flour into the butter until mixture is crumbly. Chop and stir in the ginger, oats and the remaining sugar (Can be done in a food processor if you prefer). Sprinkle topping over the fruit and bake 20-30 minutes until fruit bubbles up and the top is golden.
As always, we encourage you to support chefs that concoct great recipes, If you enjoyed this blog post, please visit Jamie Oliver on Youtube and like his video and consider subscribing for more delicious recipes. Bon appetit!
