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Pear Crumble

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Easy comforting pear crumble may be served as is or with ice cream. It is a wonderful dessert or snack that you can have during warm days. Use this recipe for other fruits like apricots or apples if desired.

 

Makes 1 4 servings

Ingredients:

1 1/2 cups old-fashioned rolled oats

1/2 cup chopped walnuts

1/2 cup packed brown sugar

1/3 cup whole-wheat or all-purpose flour

1/2 teaspoon ground cinnamon

5 tablespoons canola oil

3 1/2 pounds ripe but firm pears, peeled and cut into 1/2-inch pieces

1/2 cup pure maple syrup

1/2 cup raisins

2 tablespoons all-purpose flour

2 tablespoons lemon juice

2 teaspoons minced crystallized ginger
Preheat the oven to 350°F and lightly grease a 9×13 –inch baking dish with butter.

Next, prepare the toppings by combining the oatmeal, walnuts, brown sugar, flour and cinnamon in a medium sized bowl. Drizzle it with oil and stir until it is moist. Set aside.
After, prepare the filling by placing the pears, maple syrup, raisins, flour, lemon juice and ginger in a large bowl. Mix well. Transfer the filling mixture to the greased baking dish. Sprinkle the oatmeal and walnut topping on top of it.

Bake the crumble for 40-50 minutes or until the pears are tender and the topping is golden brown.

Let stand for at least 10 minutes before serving. Serve warm.

 

Photo Courtesy Of: Nick J Webb

Mediterranean Fish Crumble

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A crunchy Crumble topping makes a big difference to a fish pie. The fish can be replaced with others that are more to your liking, but a nice, popular fish is the White Fish that is used here – I’ve had this in the past with Haddock, Salmon or Prawns, and it’s quite nice with a variety of different fish in the same meal.

Mediterranean Fish Crumble

To serve 4
1tbsp Rapeseed Oil
1 Onion, Finely Chopped
2 Garlic Cloves, Crushed
1 Medium Courgette, Diced
1tbsp Tomato Puree
400g Tin Chopped Tomatoes
75g Pitted Black Olives, Roughly Chopped (optional)
1tbsp Capers
200ml Fish Stock
75g Fresh Brown Breadcrumbs
50g Mature Cheddar Cheese, Grated
15g Pine Nuts
25g Butter, Melted
400g White Fish Fillets
Small Handful Fresh Basil, Roughly Chopped

1.       Heat the Oil in a large Saucepan, and add the Onion and Garlic and cook over a medium-low heat for ten minutes. Stir in the Courgette, Tomato Puree, Tomatoes, Olives, Capers and Fish Stock, and bring to the boil, before lowering the heat and simmering for ten minutes until the liquid reduces and the sauce thickens a bit.

2.       Heat the oven to 200C, and make a crumble topping by mixing the Breadcrumbs, Cheese, Pine Nuts and Butter together, before seasoning and setting aside.

3.       Add the Fish and Basil to the sauce and cook for a few minutes until the Fish begins to flake.

4.       Stir gently using a spoon to break the Fish up a bit more, and then pour the mixture into an ovenproof dish, before evenly covering with the crunch topping, and then bake for twenty to twenty five minutes, until piping hot through, and the crumble is golden brown

Photo Courtesy of: Anonymous to You

Rhubarb Crumble

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A Classic British dessert. Serve fresh out of the oven, with a large portion of Vanilla Ice cream, or swimming in a pool of Custard. The crisp, crunchy crumble on top is a delight when cooked just right – a heavenly treat for anyone.

The tartness of the Rhubarb, coupled with the sweet Ice cream, coupled with the range of textures, this dessert will become a firm favourite once you’ve tried it, and you can slightly adjust the quantities – for a sharper taste, add less sugar, and for a sweeter one, simply increase the amount of sugar included.

To serve 4

300g Flour

150g Demerara Sugar

250ml Orange Juice

60g White Sugar

500g Rhubarb

1.       In a bowl, rub the Flour and Demerara Sugar together, until they begin to look like Breadcrumbs.

2.       In a pan, mix 250ml of Orange Juice with the White Sugar and heat, but do not boil.

3.       Add the Rhubarb to the pan, and poach until slightly soft. Pre-heat the oven to 180 C/ Gas Mark 4

4.       Strain the Rhubarb off, keeping five or six tablespoonfuls of the poaching mixture.

5.       Lay the Rhubarb in either a large ovenproof dish, or, alternatively into 4 smaller individual dishes. Pour one tablespoonful over each dish, or all into the one large dish.

6.       Top with the crumble mixture, and put in the oven for around thirty or forty minutes, until golden brown on top and bubbling slightly around the edges

7.       Serve with a ball of Ice Cream.

Photo Courtesy of: SecretLondon123