Recipes for "fruit crumble"

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.

Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.

Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.

Mix the flour and brown sugar in a bowl, and cut the butter into the flour-sugar mixture with a pastry cutter or two table knives until the mixture resembles coarse cornmeal. Add the oats, cinnamon, and nutmeg, and stir well.

Place the cubed mango on the bottom of the greased baking dish, and spoon the passion fruit pulp over the mango. Stir to mix and evenly distribute the fruit in the dish. Drizzle lime juice over the fruit. Sprinkle the fruit with the oats topping, making sure it is fully covered. Sprinkle a little extra cinnamon over the top.

Bake in the preheated oven until the top has browned and the fruit is tender, about 20 minutes.

Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.

Whisk together sugar and cornstarch in a bowl and pour over simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.

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

Heat a 9-inch cast-iron skillet in the oven for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.

Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles a coarse meal. Sprinkle mixture over loquat filling.

Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.

Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water; add lemon juice and peels.

Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water, so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and discard peels and cinnamon stick.

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

Place cooked quinces, white sugar, and ground cinnamon into a large bowl. Zest and juice remaining lemon; add to quince mixture and mix until well combined. Spread mixture evenly into a baking dish.

Make topping: Combine flour, oats, brown sugar, butter, nutmeg, and salt in a medium bowl. Rub between your fingers to create a streusel topping. Sprinkle streusel evenly over fruit.

Bake in the preheated oven until crumble is lightly browned, about 1 hour.

In a medium-sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, vanilla extract, and the cardamom.

Spoon into a 9x13-inch baking dish.

In a food processor, pulse together 1 cup of flour, salt, and brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together in a bowl and cut the butter in with 2 knives or a pastry cutter.)

Spread the topping mixture over the rhubarb mixture.

Place in oven and bake at 375°F for 35 to 45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least 30 minutes before serving.

Serve with vanilla ice cream or whipped cream.Did you love the recipe? Let us know with a rating and review!

Defrost frozen berries for 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.

Toss berries, white sugar, and cornstarch together in a large bowl; set aside.

Combine oats, brown sugar, flour, pecans, and cinnamon in a separate large bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Press 1/2 of the mixture over the bottom of the prepared pan.

Bake in the preheated oven for 7 to 8 minutes. Cover with berry mixture. Sprinkle remaining crumble mixture over the berries. Continue to bake until fruit is bubbly and topping is golden brown, 30 to 40 minutes.