I usually use Delia Smith, but here are some variations on the traditional crumble mixes; usual baking temperature 190/375/gas mark 5
Crumble topping 1
85 g self-raising flour
85 g plain wholmeal flour
115 g unsalted butter
55 g demerara sugar
ginger crumble topping 2
225 g plain or wholemeal flour
115 g unsalted butter
115 g soft brown sugar
1tsp ground ginger
(with rhubarb and orange rind and juice)
hazelnut crumble topping 3
175 g wholemeal flour
50 g toasted finely chopped hazelnut
75 g brown sugar
100 g butter
(with apricots and cinammon, lightly turned in butter and brown sugar for 5 mins);
(with rhubarb, cooking apples, cinammon, rind and juice of orange, light soft brown sugar … optional sprinkle crumble with demerara sugar)
crumble topping 4
115 g plain flour
75 g butter
25 g buckwheat flakes
25 g rice flakes
25 g sunflower seeds
50 g light brown sugar
1/4 tsp cinammon
(with apple and plums, apple juice, soft light brown sugar)
crumble topping 5
115 g self-raising flour
100 g butter
5 tbsp demerara sugar
2 tbsp finely copped hazelnut
(with pear and toffee: cook crumble spearately for 5 – 10 mins to heat through; melt 3 tbsp golden syprup with 3 tbsp dem sugar and 1 tbsp butter and 2 tbsp single cream and 1/2 tsp vanilla essence; simmer 5 mins; fry 4 peeled and chopped pears in 1 tbsp butter 3 mins; add toffee cream, cook 5 mins;… assemble and bake 25 – 30 mins
pistachio topping 6
115 g s-r flour
100 g butter
5 tbsp dem sugar
50 g pistachio nuts, finely chopped
(with goosberries, honey, caster sugar, orange juice and zest
other fruits:
peach, orange juice and dem sugar
figs with dem sugar, orange juice and zest, 1/2 tsp ground cloves (and raisins)
prunes, dem sugar, 1 tsp mixed spice, 1 tbsp dark rum (and sultanas)
coconut crumble 7
115 s-r flour
zest 1 lime
100 g butter
5 tbsp dem sugar
50 g dessicated coconut
(with bananas, 2 tbsp rum, sprinkle crumble with 1 of the tbsp of sugar; fine strips of lime rind to serve
chocolate crumble 8
100 g plain flour
50 g porridge oats
4 tbsp caster sugar
55 g plain or milk chocolate chips
(apple, apricots (tinned or fresh)
almond crumble 9
115 g s-r flour
100 g butter
5 tbsp dem sugar
50 g finely chopped almonds
(apples, pears, 1-2 tbsp lemon juice, 60 g butter, 100 ml maple syrup, 1 tsp almond extract, 1 tsp almond ligquer, almonds to decorate)
chocolate and nut 10
115 g s-r flour
100 g butter
5 tbsp dem sugar
2 tbsp mixed nuts
50 g chopped plain chocolate
(175 g stoned cherries, 150 g cranberries, 3 tbsp sugar, 6 tbsp port
streusel topping
85 g s-r flour
1 tsp mixed spice
35 g butter
85 g demerara sugar
4 tbsp mixed nuts
(for cranberry muffins)
deep chocolate crumble
115 g s-r flour
1 tbsp cocoa powder
5 tbsp dark muscovada sugar
2 tbsp chopped pecan nuts
50 g chopped plain chocolate
(apples covered with choc sauce make with cocoa, water, caster sugar, butter, and serve with rest of choc sauce)
cherry and cholocate clafoutis
450 g stoned cherries
25 g golden granulated sugar
3 eggs
55 g s-r flour
2 tbsp cocoa
150 ml double cream
300 ml milk
2 tbsp kirsch
(butter 23 cm square dish; arrange cherries and sprinkle with sugar; whisk eggs and caster sugar; sift in flour and cocoa powder, beat into eggs and whisk; add cream, then milk, then kirsch; pour batter onto cherries; cook 190 50 – 60 mins
sift over icing sugar; serve warm)
spiced cherry crumble
185 g plain four
1/2 tsp allspice
55 g demerara sugar
100 g butter melted
50 g almonds chopped
(mix flour and sugar and spice; add 1/2 melted butter; add nuts, add rest of butter; warm through 350 g stoned cherries, 1/2 tsp allspice, 40 g demerara sugar, 3 tbsp cherry brandy)
roasted peach crumble with star anise
115 g s-r flour
1/2 tsp cinnamon
100 g butter
5 tbsp demerara sugar
50 g chopped cashew nuts
(poach 6 halved stoned peaches 5 mins; melt 55 g butter add 1/2 tsp ground star anise, add 25 g caster sugar and 125 mil water, cook till it starts to caramelise; add 2 tbsp kirsch; de=stone and roughly chop peaches, cover with syrup and crumble, bake 30 mins 190
plum crumble with lemon and ginger
185 g plain flour
1/2 tsp ground ginger
55 g demerara sugar
100 g butter
(plums, sugar, 1/2 tsp ground ginger, grated zest 1 lemon)
apricot and ginger crumble with orange liqueur
115 gm s-r flour
1/2 tsp ground ginger
100g butter
5 tbsp dem sugar
50 g chopped pistachio nuts
(apritos, dem sugar, 1/2 tsp ground ginger, 1 tbsp orange juice, zest 1 orange, 1 tbsp orange flavoured liqueur eg cointroeau