Recipes for "crumble"

Preheat the oven to 350 degrees F (175 degrees C).

Combine oats, 1/2 cup brown sugar, slivered almonds, 1/4 cup flour, and 1/4 teaspoon cinnamon; cut in butter using 2 knives or pastry blender until mixture resembles coarse crumbs. Set aside.

Roll pie dough into a circle to fit a 9-inch pie plate; place crust in the pie plate. Trim crust, crimping edges.

Toss apples and lemon juice together in a bowl to prevent browning. Combine 1/2 cup brown sugar, 1 tablespoon flour, and 2 teaspoons cinnamon in a separate bowl; toss with apples to coat. Drizzle 1/4 cup caramel sauce over bottom of pie crust; add apple mixture. Drizzle with remaining 1/4 cup caramel sauce. Sprinkle crumble topping evenly over apples.

Bake in the preheated oven until apples are tender and crust is brown, 50 to 60 minutes,

Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.

In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch springform pan.

Preheat oven to 400 degrees F (200 degrees C).

Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.

Bake 1 hour in the preheated oven, until golden brown. Remove sides from pan and allow crumble to cool before serving.

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch or 9-inch baking dish.

Mix together apples, lemon juice, brown sugar, cinnamon, and nutmeg in a bowl. Evenly spread fruit in the prepared baking dish.

Mix halva, oats, flour, and salt to a crumbly consistency. Sprinkle over the fruit and cover with aluminum foil to prevent top from browning too quickly.

Bake in the preheated oven until bubbly and well browned, about 45 minutes. Let cool to allow the topping to harden.

Preheat oven to 375 degrees F (190 degrees C).

Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.

Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking dish.

Combine apples, cranberries, raisins, and walnuts in the prepared baking dish. Sprinkle with ¼ cup sugar and cinnamon.

Combine remaining 1 cup sugar, flour, butter, egg, baking powder, and salt in a bowl; mix until crumbly. Spread over apple mixture.

Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Cool 5 to 10 minutes.

1. Preheat the oven to 450° F.

2. In a baking dish, combine the tomatoes, olive oil, vinegar, honey, garlic, shallots, lemon, oregano, thyme, and a big pinch of chili flakes. Bake for 15-20 minutes, or until the tomatoes begin to burst and the oil is sizzling.

3. Meanwhile, cube the feta cheese and arrange it in a shallow serving bowl. Lightly crumble half of the feta cubes.

4. Spoon the warm tomatoes and oil over the feta. Season with additional sea salt and black pepper. Top with basil.

1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.

2. In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.

3. Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.

4. Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst.

5. Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins.

Combine peaches, raspberries, ⅓ cup white sugar, lemon juice, and 1 pinch cinnamon in a medium bowl.

Combine oats, butter, brown sugar, ¼ cup white sugar, vanilla extract, salt, and remaining 1 pinch cinnamon in a separate medium bowl.

Divide raspberry-peach mixture among prepared ramekins; divide and top with oat mixture. Arrange ramekins on a baking sheet.

Bake in the preheated oven until crisp and golden brown, about 35 minutes. Cool before serving, 10 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix oats, 3/4 cup brown sugar, flour, and butter together in a bowl until crumbly.

Mix pears, apples, remaining 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan.

Sprinkle oat mixture atop apple-pear mixture; top with almonds.

Bake in the preheated oven until filling is bubbling and crumble topping is crisp and golden brown, about 40 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated.

Spread rhubarb mixture into the prepared baking dish.

Mix 1 ½ cups flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.

Bake in the preheated oven until hot and bubbling, about 40 minutes.

Serve hot or cold.

Preheat the oven to 375 degrees F (190 degrees C).

Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.

To make the crumble topping: Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until mixture is crumbly; sprinkle evenly over apples.

Bake in the preheated oven until apples are bubbling and crumble topping is golden brown and crisp, about 45 minutes. Let cool slightly to thicken before serving in bowls.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-1/2 quart baking dish.

Place peaches in the prepared baking dish. Combine brown sugar, 3 tablespoons flour, lemon juice, lemon zest, and cinnamon; sprinkle over peaches.

Combine 1 cup flour, sugar, baking powder, salt, and nutmeg. Stir in egg and mix until mixture has pea-sized crumbles. Sprinkle mixture over peaches. Pour butter evenly over crumbles.

Bake in the preheated oven until the top is lightly browned, 37 to 40 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Combine ½ cup white sugar and cornstarch in a bowl; stir in strawberries, 1 cup at a time. Set aside.

Combine flour, remaining ½ cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl; stir in melted butter and egg with a fork until crumbly.

Press ½ crumble mixture into the prepared baking dish; cover with strawberry mixture. Top with remaining ½ crumble mixture.

Bake in the preheated oven until golden brown, about 45 minutes. Cool to room temperature, about 20 minutes. Refrigerate before slicing into 16 bars.

Preheat the oven to 400 degrees F (200 degrees C).

Combine peaches, raspberries, ½ cup white sugar, lemon juice, and ½ tablespoon cinnamon in a bowl.

Combine oats, flour, butter, remaining ¼ cup white sugar, brown sugar, remaining ½ tablespoon cinnamon, and salt in a separate bowl until thoroughly smooth and not lumpy.

Pour peach-raspberry mixture into a large ceramic baking dish, spreading evenly; top evenly with oat crumble mixture.

Bake in the preheated oven until golden brown, about 35 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking pan or pie pan. Bring a pot of water to a boil.

Make the filling: Boil each peach and nectarine, one fruit at a time, for 30 seconds; let cool until ready to handle, about 5 minutes. Remove peels and pits, then chop fruit into bite-sized pieces.

Transfer fruit to a large bowl; mix in sugar, cornstarch, and vanilla. Pour into the prepared pan.

Make the topping: Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with a fork or your hands until crumbly; sprinkle evenly over filling.

Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.

Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture.

Sprinkle 1/3 of the mixture into pie crust.

Lay peach halves, flat-sides down, onto crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces.

Sprinkle remaining crumble mixture on top and sprinkle with nutmeg.

Bake in the preheated oven for 15 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 30 minutes more.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

For topping, stir together flour, almonds, 3/4 cup sugar, melted butter, lemon zest, and 1/4 teaspoon salt in a medium bowl until clumps form. Cover and chill topping while preparing filling.

For filling, combine strawberries and rhubarb in a very large bowl. In a small bowl stir together remaining 1 cup sugar, cornstarch, and salt; add to fruit and toss well to combine.

Transfer filling to a 3-quart rectangular baking dish. If using frozen fruit, let fruit mixture stand for 45 minutes at room temperature.

Cover filling with topping.

Bake in the preheated oven until fruit is bubbly in the center and topping is golden, about 1 hour  (1 1/2 hours if using frozen fruit). If topping is browning too quickly, cover with foil during the last 30 minutes of baking time.

Let stand for 30 minutes before serving. Serve warm or at room temperature. If desired, serve with whipped cream or ice cream.

Combine blackberries, blackberry preserves, white sugar, cornstarch, and 1/8 teaspoon kosher salt in a small saucepan.

Heat on medium-high heat, stirring constantly, until the mixture comes to a boil. Reduce heat to medium, and continue stirring, occasionally, 7 to 10 minutes, making sure the mixture doesn't stick to the bottom of the pan.

When the mixture has thickened, remove from the heat and allow to cool.

Preheat the oven to 350 degrees F (175 degrees C) and line an 8x 8-inch baking pan with a large piece of parchment paper, covering the bottom and coming up on 2 sides, to make a sling. Spray parchment paper and exposed sides of the pan with cooking spray.

Combine oats, flour, light brown sugar, sliced almonds, cinnamon, soda, and salt in a bowl; stir until well mixed. Drizzle in melted butter, tossing and stirring the crumble ingredients until the flour and oats are incorporated.

Spread out 2 cups of the crumble mixture onto the prepared pan, using finger tips or the bottom of a measuring cup to firmly flatten and smooth.

Pre-bake in the preheated oven about 10 minutes. Remove from oven and allow to cool for 5 minutes.

Pour filling over the crust, and sprinkle on remaining crumble mixture evenly over the top. Return the pan to the oven and bake until the top is lightly browned and the filling is bubbly, about 40 minutes.

Cool completely in the pan, 1 to 2 hours.

When the bars are cool, use the parchment to lift the them out of the pan. Cut into 9 servings, and serve at room temperature. Refrigerate any leftovers.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Let bacon cool enough to handle, about 5 minutes; crumble and set aside. Drain cooked pasta and set aside.

Heat 2 tablespoons bacon grease in a medium saucepan over medium heat. Saute onion and garlic in the hot grease for 2 to 3 minutes. Add crumbled bacon, heavy cream, and 1 tablespoon butter; continue cooking until sauce becomes thick and creamy, 5 to 7 minutes. Mix in gouda cheese and stir until melted. Season with salt and pepper. Remove from heat and mix pasta into the cream sauce. Pour mixture into the prepared casserole dish.

Melt remaining 2 tablespoons butter in a medium, microwave-safe bowl in a microwave for 20 seconds. Mix in panko bread crumbs and riced broccoli; stir very well to coat in butter. Spread mixture on top of pasta.

Bake in the preheated oven for 15 minutes. Remove from the oven.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Continue to bake in the preheated oven until crumble is browned, about 5 minutes more.

Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.

Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.

Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined; mix in softened butter until well combined. Sprinkle crumble mixture over rhubarb.

Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Pour sliced strawberries into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.

Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.

Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.

Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.

Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.

Preheat the oven to 375 degrees F (190 degrees C).

Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.

Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.

Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.

Pour berry mixture evenly onto the crust and add crumble mixture on top.

Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes

Preheat the oven to 350 degrees F.

Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20 minutes, stirring halfway through cooking, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

Prep: Preheat the oven to 350 degrees.

Mix: Gently mix up the berry mixture. Mix up the crumble in a separate bowl.

Bake Part One: Press about two-thirds of the crumble into the bottom of two 4-inch ramekins. Bake for 5 minutes to set the crust (more for a firmer crust).

Bake Part Two: Pour the berry filling over the crusts. Sprinkle the remaining crumble on top of each ramekin. Bake for 7-10 more minutes, until the fruit layer is bubbling and the crumbles are golden brown.

Live It Up: Cooling for ten minutes is a good idea, but if you told me that it’s just not humanly possible, I would understand. Grab a fork, dive into the juicy, buttery layers, and never look back.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.

Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.

Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.

Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.

Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Melt butter in a large saucepan over medium heat. Remove from heat, then stir in flour, oats, brown sugar, and salt until mixture resembles dry crumbs.

Press about 2/3 of the crumbs evenly into the bottom of a 9-inch square pan.

Top with cherry pie filling and sprinkle with remaining crumb mixture.

Bake in the preheated oven until cherries are bubbling and top is golden brown, 40 to 45 minutes. Serve warm or at room temperature.