Difference between revisions of "Fruit crumble (TM)"
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Revision as of 14:47, 27 May 2015
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This recipe needs further development
We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.
The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
This method of making a fruit crumble is very simple and ensures that the crumble topping is not too stodgy.
Ingredients
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For the crumble topping
- 100g plain flour
- 50g ground almonds
- 125g chilled, unsalted butter, cut into cubes
- 70g demerara sugar
For the fruit compote
- 900g fruit (this can be fresh, frozen and defrosted or confit / jarred and strained), stalks, cores, stones etc removed and peeled if necessary. Dice larger fruit (apples, pears, peaches etc) into 2cm cubes.
- 60g unsalted butter
- 60g demerara sugar
- Cinnamon, to taste
Mise en place
- Pre-heat the oven to 190C/170C fan/gas 5
Method
- Put the ingredients for the crumble mixture into the bowl about xx seconds / Turbo xx times
- Spread the mixture on a baking tray and bake for 15 minutes or until golden. Do not allow to burn.
- Meanwhile, without washing the bowl, start the fruit compote by melting the butter and sugar 3 minutes / 90C / Speed Spoon.
- Add any hard fruit, eg apples 3 minutes / 90C / Speed Spoon / Reverse blade
- Add any soft fruit, eg berries and the cinnamon and cook for a further 3 minutes / 90C / Speed Spoon / Reverse blade
- Switch off the machine and leave for another 2-3 minutes
- Pour the fruit into an over proof serving bowl (or individual pudding bowls), sprinkle with the crumble and gently heat at 190C/170C fan/gas 5 for about 5 minutes
Serving suggestions
Serve with hot custard or ice cream
Recipe source
- Based on a recipe by Raymond Blanc
Variations
xxx
Chef's notes
xxx
See also
- xxx