I would be really interested to know peoples favourite crumble recipe.

Thanks !

I keep it really easy (for the topping). 2parts by wieght of flour, to 1 part sugar and one part butter. I like to use brown sugar, and I often add ground ginger, especially if I am making a rhubarb crumble. Also nice to add crystalised ginger to the rhubarb!

But any fruit is good, so in summer I will use up old fruit, eg nectarines that don't look so pretty but are still perfectly good to eat.

Not a true crumble as such but very easy and very tasty

Crumble

Tanya - just had a look at your blog - Im gonna try a few of those in the next few months - yum

from memory I think there is an apple cake on there from you!

I use,

1 c flour
1/2 c brown sugar
1/4 c
1/2 tsp cinnamon
1/2 tsp mixed spice

I mix this all together then add 1 c of rolled oats and 100gms of melted butter and mix it all together and then crumble on to of my fruit.

Yum yum

Yes Tanya there is - but I also like the look of the other apple recipe and the crumble - ohh the list goes on LOL

Thanks KiwiChicky ! Thats the style of one I was looking for - Cheers

Rhubarb and Apple Crumble
Ingredients:
Serves 6-8
2 cups Cooked apples or 567g can apples
4 stalks Rhubarb cut into 2.5cm pieces
1/2 cup Sugar
2 tsp Cornflour
1/2 recipe Crumble topping
Preheat oven to 180°C.
Combine rhubarb, apples, sugar and cornflour.
Spread evenly in a large, shallow baking dish, about 30cm in diameter.
Sprinkle over crumble topping, pressing down with your palm to compact.
Bake until topping is crisp and golden, about 50-60 minutes.

Almond and Brown Sugar Crumble Topping
Makes 4 1/4 cups
1 1/2 cups Flour
2 cups Lightly packed brown sugar
2 cups Fine-cut rolled oats
1 cup Ground almonds
2 tsp Ground cinnamon
1/2 tsp Ground cloves
200g Butter, melted
Combine all ingredients in a bowl.
Store in the fridge or freezer until ready to use.

Its an Annabel Langbein recipe and BY GOD it is wonderful...

RHUBARB, COCONUT & WHITE CHOCOLATE CRUMBLE

500g rhubarb, trimmed and cut in 2 cm lengths (about 10 stalks)
¾ cup sugar
½ cup water
juice of 1 lemon
1 vanilla bean, halved lengthwise

Place ingredients in large saucepan. Bring to boil, then simmer for 5 minutes. Remove vanilla bean and divide the mixture among 6 ramekins, or place in baking dish. Preheat oven 180degrees.

Crumble Topping
75 g butter
¾ cup self-raising flour
½ cup raw sugar
½ cup white chocolate pieces
¼ cup rolled oats
½ cup thread coconut

Rub butter into flour until crumbly. Stir in other ingredients. Sprinkle over rhubarb. Bake 15-20 mins until golden brown. Serve hot.