No doubt the traditional crumble is one of the greatest British puddings. Down the centuries, it has kept tummies filled, and hearts warmed. Dress it up any way you like, calling it a fancy name will never change the roots of the amazing pudding with its fruity base and simple crumb topping.
Recipes abound for the crumble, but to be honest, the topping rarely changes except by adding a few extra bits and bobs, oats, muesli, dark sugars and the like. The base of the pudding calls for most stewing fruits of apples, rhubarb, plums and even a mixture of all. Autumn's berries and summer fruits are also a treat when added to the more substantial fruit base.
Here are some great recipes, and you will notice that one is a savory–shock, horror. There is no reason why not; the creamy leeks make a lovely base.
Watch Now: Warm, Delicious Apple Crumble Recipe
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There is no greater pudding some say than a traditional apple crumble. The light crisp crumble is the perfect topping for delicious British apples which in the autumn, and winter are at their best.
To make a crumble you can use Bramley Apples, considered the best apples for cooking because of their balance between the sugar and acid.
Bramleys contain more acid and less sugar than other apples, so they keep their tangy flavor when cooked. The apple crumble can, however, be made using other apples but avoid the really hard varieties such as the Granny Smith.
To make a more luxurious (and some may say a little more healthy) version, add some oats, tasty dried fruits, and a sprinkling of nuts into the crumble mix. This will result in a fruity base and a very crunchy topping.
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For the traditional rhubarb crumble, the rhubarb would be stewed. However, in the following recipe, it is roasted in the oven with a little orange juice and vanilla.
Roasting helps the rhubarb to keep its beautiful color and also intensifies the flavor creating a delicious and memorable roasted rhubarb and vanilla crumble recipe.
And, don't forget the lovely gooseberry for a gooseberry crumble recipe. Gooseberries (unlike the apple and rhubarb) can only be made with fresh berries when they are in season–use frozen at other times.
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So, for the spanner in the works in this mini collection, say hello to the savory, meat-free version.
This hearty, warming and nourishing recipe for a creamy leek crumble is a perfect choice, whether you're having a dinner party or a simple family gathering. These baked leeks melt in your mouth with the creamy, garlic-infused sauce and are topped with a rich fontina and Parmesan cheese.