MAKE CRUMBLE RECIPES

Name: Christmas crumble
Total time: 1 h
Yield: 8
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1.5 kg mixed eating apples and pears; 100 g quality cranberry sauce; 1 tablespoon sherry, brandy, Vin Santo, whisky, rum optional; 1 clementine; 50 g unsalted butter (cold); 100 g plain flour; 50 g golden caster sugar; 50 g flaked almonds or unsalted festive nuts; 1 mince pie (60g)

CHRISTMAS CRUMBLE | JAMIE OLIVER RECIPES

Christmas crumble | Jamie Oliver recipes image

My cranberry sauce cheat brings the flavours of Christmas and that all-important sweetness to this much-loved pud – double win! You could also up the festive ante with a pinch of cinnamon or a grating of nutmeg in the filling, if you like.

Total Time 1 hours

Yield 8

Number Of Ingredients 9

Ingredients

1.5 kg mixed eating apples and pears
100 g quality cranberry sauce
1 tablespoon sherry, brandy, Vin Santo, whisky, rum optional
1 clementine
50 g unsalted butter (cold)
100 g plain flour
50 g golden caster sugar
50 g flaked almonds or unsalted festive nuts
1 mince pie (60g)

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and core the apples and pears, then quarter and chop into 3cm chunks.
3. Place in a pan on a medium heat with the cranberry sauce and booze (if using), then finely grate in the clementine zest and squeeze in the juice.
4. Cook with the lid on for 10 minutes, or until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool slightly.
5. Cut the butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the sugar to add a little texture. Roughly chop and stir through the almonds or nuts, and crumble in the mince pie.
6. Transfer the fruit to a 25cm x 30cm baking dish and sprinkle over the crumble topping, then bake for 25 to 30 minutes, or until golden and bubbling. Delicious served with custard, ice cream or brandy butter.

Nutrition Facts : Calories 287 calories, FatContent 10.5 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 3.7 g protein, CarbohydrateContent 47.3 g carbohydrate, SugarContent 35.7 g sugar, SodiumContent 0 g salt, FiberContent 4.3 g fibre

SLOW-COOKER PEACH CRUMBLE RECIPE: HOW TO MAKE IT

Slow-Cooker Peach Crumble Recipe: How to Make It image

I look forward to going on our beach vacation every year, but I don't always relish the time spent cooking for everybody. This slow-cooker dessert (or breakfast!) gives me more time to lie in the sun and enjoy the waves. Melty ice cream is a must. —Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Desserts

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon butter, softened
6 large ripe peaches, peeled and sliced (about 6 cups)
2 tablespoons light brown sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 tablespoons coconut rum, optional
TOPPING:
1 cup all-purpose flour
3/4 cup packed light brown sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup old-fashioned oats
6 tablespoons cold butter, cubed
Whipped cream, optional

Steps:

Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in slow cooker., Whisk together first 6 topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours. If desired, serve with whipped cream.

Nutrition Facts : Calories 339 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 57g carbohydrate (36g sugars, FiberContent 4g fiber), ProteinContent 4g protein.

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Calories 483 calories per serving

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1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and core the apples, then quarter and chop into 3cm chunks.
3. Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest.
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6. Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
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