Classic crumble mix and four filling ideas

Classic crumble mix and four filling ideas
  • Serves icon Each crumble serves 4 people
  • Time icon Hands-on time 20 min, oven time 40 min

Looking for different crumble ideas? Once you know how to make the easy crumble mix you can try any one of the four different fillings, including apple and berry, classic apple, pear and stem ginger and plum and almond – they’re all shown on this page.

Let’s face it, there’s a crumble for every month of the year, especially if you also try our gooseberry crumble and rhubarb crumbles, too!

Ingredients

For the crumble

  • 100g cubed cold butter
  • 40g caster sugar
  • 75g demerara sugar
  • 125g self-raising flour

For the apple and berry filling

  • 500g bag of frozen summer or forest fruits
  • 1 large cooking apple, cored and chopped
  • 2 tbsp caster sugar

For the classic apple filling

  • 600g cooking apples, chopped
  • A few cloves
  • A good pinch of ground cinnamon
  • 1 tsp ground ginger
  • 3 tbsp caster sugar

For the pear and stem ginger filling

  • 500g firm but ripe pears, sliced
  • 3-4 pieces stem ginger
  • 2 tbsp ginger syrup from the jar
  • 2 tbsp caster sugar

For the plum and almond filling

  • 600g mixed plums, halved and stoned
  • 3 tbsp caster sugar
  • 1 tbsp almond essence

Method

  1. In a large bowl, rub the butter together with caster sugar, demerara sugar and self-raising flour, until like coarse breadcrumbs. Freeze or use as a topping for any of the following fruit fillings.
  2. For the apple and berry filling: mix the bag of frozen summer or forest fruits with the apple and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
  3. For the classic apple filling: mix the cooking apples with the cloves, cinnamon, ginger and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
  4. For the pear and stem ginger filling: mix the pears with the stem ginger, the syrup and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
  5. For the plum and almond filling: mix the mixed plums with the caster sugar and almond essence in a 1.2-litre ovenproof dish and top with the crumble mix.
  6. Bake the crumbles at 200°C/fan180°C/gas 6 for 40 minutes, until golden.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Crumble recipes

Blackberry and apple crumble with sloe gin syrup

Susy Atkins’ crumble recipe uses apples, blackberries and sloe gin – a wonderful dessert to...

Save recipe icon Save recipe icon Save recipe

Nourishing winter recipes

The world’s best crumble

Make the most of British apples – such as bramley and cox varieties – with...

Save recipe icon Save recipe icon Save recipe

October seasonal recipes

Blackberry and apple crumble muffins

Autumnal apples and blackberries go into this muffin recipe with a crumble topping making them...

Save recipe icon Save recipe icon Save recipe

British puddings

Apple and blackberry frangipane crumble

A classic british pudding with a hidden frangipane twist. Serve this autumnal recipe with a...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine