Ham and Veg Crumble

This would be great for that leftover ham from Boxing Day. In any event it used up lots of veg from my veg bag. I thought it lacked a pop of green so I added in some chard, but you could add in pretty much any green you like.

Ham and Veg Crumble (from Good Food Magazine December 2014)
(Serves 4)

100g butter
2 leeks, chopped
3 carrots, chopped
3 parsnips, chopped
½ celeriac, chopped
200g plain flour
500ml hot chicken or vegetable stock
400g cooked ham, cut into chunky slices from a joint, then shredded
200g tub low-fat crème fraîche
2 tbsp wholegrain mustard

Melt 2 tbsp of butter in a large frying pan, chop the remaining butter into small chunks and put it in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.

Stir in 2 tbsp of the flour, then add the stock a bit at a time, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 10 mins until the vegetables are tender.

Heat the oven to 200C. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard to the veg, season with pepper and transfer to an ovenproof baking dish.

Put the remaining butter and flour in a bowl and season. Rub together with your fingers to fine breadcrumbs. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places.

Sprinkle the crumble mixture over the filling, then bake for 30-40 mins until crispy and golden on top.

Apple and Parsnip Crumble

This is a crumble with a difference, it's got a parsnip in it! This doesn't effect the flavour much but it does add a little something to the texture as it doesn't mush down as much as the apples, but it works really well and to me was a brilliant way to use up those post Christmas parsnips.

Parsnip and Apple Crumble
(Serves 4)

50g porridge oats
50g plain flour
25g sugar
40g butter, at room temperature
3 apples, peeled cored and cut into chunks
1 parsnip, grated
1 tbsp sugar
1 tbsp plain flour
1 tsp ground cinnamon
½ tsp ground ginger
1 tbsp lemon juice

Preheat the oven to 180C.

In a large bowl mix together the oats, flour and sugar. Add the butter and using your fingertipss rub it into the flour mixture until it resembles coarse breadcrumbs.

Put the apple and parsnip into an ovenproof dish. Sprinkle the flour, sugar, cinnamon and ginger over the apples and parsnips and mix until coated. Sprinkle over the lemon juice.

Pour the crumble mixture over the filling and bake in the oven 40 mins or until the crumble is golden and the filling is bubbling.

Jumbleberry Crumble

For pudding I made a berry crumble. I used a mixture or loganberries and blueberries from my garden, blackberries from Walthamstow Marshes and strawberries from the supermarket as I never get a very good crop of strawberries. This was delicious, I love a crumble and the mixture before I baked it looked so pretty, just like jewels.

Jumbleberry Crumble (from Good Food Magazine July 2014)
(Serves 6)

100g plain flour
50g rolled oats
100g butter, cut into cubes
50g golden caster sugar

For the fruit filling:
900g mixed berries and currants, such as strawberries, raspberries, blackberries, blueberries, redcurrants or blackcurrants
50g caster sugar
1½ tbsp cornflour

Heat oven to 200C. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture.

Meanwhile, put the berries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the berries just start to release their juices. Transfer to an ovenproof baking dish.

Sprinkle the crumble topping over the fruit, and bake in the oven for 30-40 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

Summer Vegetable Crumble

I've been wanting to make this forever, it comes from a French cookbook and I adapted the recipe a bit. I changed the crumble mixture as well, adding oats instead of nuts. All the veg for the crumble came from my garden, it was lovely to be able to use up so much of my end of summer produce. It was weird making a savoury crumble, I'm so used to making sweet ones, but actually this was really tasty and nice to make something a bit different.

Summer Vegetable Crumble (adapted from Petit Billy Les Meilleures Recettes)

(Serves 4)

2 tbsp oil

1 onion, chopped

1 aubergine, diced 

2 courgettes, diced

1 red pepper, diced

1 yellow pepper, diced

2 tomatoes, diced

2 garlic cloves, chopped

3 sprigs thyme

1 sprig rosemary

1 tbsp low fat yoghurt 

100g goat's cheese

1 tbsp pesto

salt and pepper

For the crumble

50g plain flour

35g butter

30g oats

60g cheddar cheese, grated

Heat some oil in a frying pan and add the onion, aubergine, courgettes and peppers, cook for 10 mins. Then add the tomatoes, garlic, thyme and rosemary and cook for a further 5 mins, season then remove the sticky bit of the herbs. Mix in the yoghurt, goat's cheese and pesto. Leave to one side.

Preheat the oven to 190C.

Finally, make the crumble topping. Rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Add the oats and grated cheese, mix thoroughly.

Spoon the veggies into an ovenproof dish and then top with the crumble mixture. Put into the oven and cook for 30 mins until golden and bubbling. serve with a green salad.

Peach Crumble Cake

I think it's time for some cake! This is the cake I made for my birthday party. I used a Greek recipe which I then used Google to translate, with rather hilarious results! However, the ingredients list was fine and I know how to make a cake so I went for it.  What came out what a delicious moist and tasty cake. I did cheat a bit and used tinned rather than fresh peaches, but it was still delicious. It is best eaten on the day you make it as the crumble starts to soften.
















Peach Crumble Cake (from Gourmelita)

For the crumble:
125g plain flour
100g brown sugar
70g butter, cold, cubed
1 tsp cinnamon

For the cake:
150 g butter
150g caster sugar
2 large eggs, beaten
125g self-raising flour
1 tsp baking powder
1/2 tsp salt
1 vanilla
2-3 large peaches or 1 400g tin peach slices

Put the flour, sugar, butter and cinnamon in a large bowl.Rub in the butter with your fingers until you have a mixture that resembles breadcrumbs

Preheat the oven to 180C. Grease and line a 20cm round cake tin.

Cream the butter and sugar together until it is light fluffy. The add the eggs in two lots, beating between each addition. Add the vanilla.

Sieve in the flour, salt and baking powder and using a metal spoon, fold it into the wet mixture.

With a spatula, spread the mixture into the prepared tin.

Cut the peaches into thin slices, and place in a circle over the cake mixture, so that the slices are touching.

Sprinkle the crumble over the peaches. Put the tin onto a baking tray and bake for 50 mins.

Remove from the oven and leave for about 10 mins. Invert the cake on a large plate and then again onto a platter.  Serve.

Banana Bread Crumble

To have after my delicious roast on Easter Sunday I made a Banana Pudding. I seemed to end up with a lots of bananas leftover after my trip to France and as they'd been sat on the counter top for a week some of them were looking decidedly brown, not so good to eat but perfect for cakes and puddings. This was so good! I loved the combination of cake batter bottom and crumble mixture on top and the bananas were a winner. I served it with homemade vanilla ice cream and chocolate sauce.

Banana Bread Crumble (from Never Enough Thyme)

(Serves 6-8)

 

140g self-raising flour

200g sugar

240ml milk

113g butter, melted

4 medium-size ripe bananas, sliced

 

For the crumble topping:

150g light brown sugar

70g self-rising flour

113g butter, softened

90g oats

 

Preheat the oven to 180C. In a large bowl, whisk together the flour, sugar, and milk until just blended. Whisk in the melted butter.

 

Pour the batter into a lightly greased 28cm x 18cm baking dish. Top with the banana slices. 

 

To make the topping, in a medium bowl use a fork to stir together the brown sugar, flour, and butter until it forms a crumbly mixture. Stir in the oats.

 

Sprinkle the topping mixture over the banana slices. Bake for 40-45 mins or until golden brown.

 

Serve with vanilla ice cream and chocolate sauce if you're feeling wicked

Apple Crumble Pie

I went to a friends house for dinner before I went on holiday and I made pudding. We had scrummy chicken fajitas with all the trimmings and then this gorgeous pie to follow. I had to make a huge pie as those are the only pie dishes I had, so I took home leftovers and gave some to my next door neighbour! It was delicious, but I think I would stick to either pie or crumble next time. We had cookie dough ice cream to go with it, you can't go wrong with a bit of cookie dough ice cream!

Apple Crumble Pie (from BBC Food)
(Serves 8)

375g pack ready-made sweet, all-butter shortcrust pastry
4-6/800g Bramley apples
1 tbsp lemon juice
1½ tbsp plain flour
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
50g caster sugar
50g raisins or sultanas

For the crumble topping

85g plain flour
85g butter, cut into small cubes
4 tbsp caster sugar
handful porridge oats

1 tbsp demerara sugar

Lightly flour the work surface, then roll out the pastry until it is about 3cm larger than the pie dish.

Lift the pastry over the dish. Press it into the tin, then trim the edge with a sharp knife. Put the pastry into the fridge to chill while making the filling.

Preheat the oven to 190C and put a baking sheet on the middle shelf.

For the crumble topping, sift the flour into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs.

Stir in the sugar and the handful of oats. Chill the crumble topping in the fridge while you prepare the apples.

Peel the apples, cut them into quarters, remove the core, then cut into slices. Toss the apple slices with the lemon juice in a large bowl.

Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar and raisins. Mix well.

Put the apples into the pastry lined tin, scatter with the crumble mix and then sprinkle the demerara sugar over the top. It might seem a little full and piled up but it will shrink down with cooking. Bake for 30 mins, or until the pastry and crumble are golden and crisp.

Serve warm with cream or ice cream.

Apple and Blackberry Crumble Traybake

This was really yummy if extremely filling! I could only eat a small portion at a time. It was lovely heated and served with ice cram though!

Apple and Blackberry Crumble Traybake (from Sunday Brunch)
(Serves 6)

For the base
125g butter
100g caster sugar

150g plain flour

140g ground almonds

For the filling

125g butter

125g caster sugar

125g ground almonds

100g plain flour

Pinch of ground cinnamon

1 tsp baking powder

2 eggs

Splash of vanilla essence

3 Bramley apples, peeled and cubed

200g blackberries

 

For the topping
50g demerara sugar

Preheat the oven to 160°C. To make the base,butter, sugar, flour and almonds with your fingers until it resembles breadcrumbs, then press into a greased and lined 20 x 30cm baking tray. Bake for 15 mins then allow to cool.

For the filling, rub together the butter, sugar and almonds to form a crumble. Remove a couple of tablespoonfuls for the topping.

Add 25g flour, the cinnamon, baking powder, eggs and vanilla to the remaining mix and stir to form a batter. Pour the batter over the cooked base and sprinkle with the apples and blackberries.

Add the demerara sugar and the remaining flour to the reserved crumble and spread over the top of the fruit

Bake for 25 mins until the batter is set and the crumble topping is crisp and golden.

Cool the traybake a little, then slice and serve with ice cream.

Caramel Apple Crumble

So, this was a bit of a disaster. It didn't work out all like I planned but then I kinda followed the idea of the recipe rather than the recipe itself. I have posted almost the original recipe below, I've added in some cooking apples and made a large one rather than individual ones.

However, when I made it, I used some salted caramel that I had made instead of the tinned stuff but this didn't really work and I ended up with lots of water in the base of the dish, you also couldn't really taste the salted bit, just sweet. For some reason my apples didn't cook properly or mush down either. So I think next time I'll stick to the recipe!

Caramel Apple Crumble (from Good Food Magazine March 2009)
(Serves 4)

2 cooking apples, peeled, cored and cubed
4 eating apples, peeled, cored and cubed

6 tbsp Carnation caramel cream (this comes in a can or a squeezy tube)

50g plain flour

50g porridge oats

50g cold butter, diced

 

Heat oven to 200C. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into an ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.

Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 30-40 mins until golden and crisp on top.

Plum Crumble

The colleague who gave me lots of lovely runner beans also gave me lots of lovely late plums. My Mum's Victoria Plums were done by the middle of September but thse seemed to have gone onto the beginning of October. They looked a bit like Victoria's in shape but were much darker skinned and had greeny flesh. They were however, delicious, whether eaten just as they are or made into something, but they did go off very quickly as with most plums. So in an effort not to waste any I made plum crumble. This was lovely and tasty and the plums went all scrummy and jammy.

Plum Crumble (from What to Eat Now - Valentine Warner)
(Serves 6)

For the filling
butter, for greasing
12-15 large ripe plums, stones removed, chopped
1/2 lemon, juice only
160g caster sugar

For the crumble
175g plain flour, sifted
50g caster sugar
50g dark muscovado sugar
100g butter, cold, cut into cubes
100g rolled porridge oats
2 lemons, zest only

Preheat the oven to 180C. Grease a 30cm square ovenproof dish.

Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar.

For the crumble, rub together the flour, caster sugar, muscovado sugar and cold butter cubes in a bowl until it resembles breadcrumbs. Add in the oats and lemon zest and mix well.

Sprinkle the crumble mixture over the plum mixture, then bake in the oven for 40-45 mins, or until the topping is golden-brown. Serve with ice cream.

Apple Crumble

It's that lovely time of year when all the fruit starts falling off the trees and I get to make yummy puddings. I have three dwarf trees, a plum, a pear and a cherry, in my garden but they are only 3 years old and haven't produced any fruit yet. There was a moment at the beginning of the summer when the plum tree had tiny berries on and I got all excited, but then they all fell off!

My Mum on the other hand has a small orchard, lots of apples trees, plums and pears, so I now have two crates of apples in my shed waiting to be used up over the winter. I started off with a really simple apple crumble, simple but oh so tasty. Sometimes there is just that need for proper comfort food and apple crumble is definitely that. I served it with homemade blackberry ripple ice cream.

Apple Crumble (from BBC Food)
(Serves 4)

300g plain flour, sieved pinch of salt
175g unrefined brown sugar
200g unsalted butter, cubed at room temperature
Knob of butter for greasing

For the filling

450g apples, peeled, cored and sliced
50g demerara sugar
1 tbsp plain flour
1 tsp of ground cinnamon
1 tsp ground ginger
squeeze lemon juice

Preheat the oven to 180C.

Put the flour and sugar in a large bowl and mix well. Add the butter and rub together until the mixture resembles breadcrumbs.

 

Place the fruit in a large bowl and sprinkle over the sugar, flour, cinnamon and lemon. Stir well being careful not to break up the fruit.

Butter a 24cm ovenproof dish. Spoon the apples into the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40-45 minutes until the crumble is browned and the apples are bubbling.

Serve with ice cream.