Crumble, what do you like in yours?

[irishcountry-cousin Profile]

What fruit combinations do you like hidden in your crumble? Here is one I made yesterday

http://fionsars.blogspot.com/2012/04/no ... -x_26.html

[Meena Profile]

Classic apple with some raisens for me, with plenty of crumble and a little bit of custard.

Dont mind plum crumble either.

[AZCook Profile]

Apple is OH's fave and he likes cinnamon in it. No raisins. Apple and blackberry, apple and blackcurrant are great combos - my personal faves. Gooseberries are great. Plum is wonderful and peach is good, too. Cobblers are good, too, as a change from crumble topping.

[Suelle Profile Website]

Rhubarb (also with ginger or orange)
Blackberry and apple
Apple and dried apricots
Gooseberry

I also like some oats in the crumble, for texture.

This pineapple and blackberry crumble - seen on the Celebrity Sport Relief Bake Off - was surprisingly good:
http://mainlybaking.blogspot.co.uk/2012/01/pineapple-and-blackberry-crumble.html

[denada Profile]

I like most crumbles and probably made them with most fruits.
Apple and blackberry
Pear,maple syrup and pecan
Apple and strawberry
Plum and cardamon
Pineapple and passionfruit
Peach and raspberry
Mixed berry and apple.

[irishcountry-cousin Profile]

Oh! Plum and cardamon, what a nice idea! Also forgot about apple and blackberry. Mmmm, I have some frozen blackberry in my freezer.

[OneMoreCheekyOne Profile Website]

Rhubarb and apple, or apple and blackberry

The crumble topping must have chopped nuts in it too. Preferably hazlenuts and/or walnuts which have been lightly toasted

[karadekoolaid Profile]

There is only one crumble for me - and that's rhubarb!

[hungryhousewife Profile]

Hello Clive!!
I love a good rhubarb crumble too - but then I love apple crumble, plum crumble, cherry crumble - pretty much anything crumble. I too love some almond flakes and porridge oats in the crumble.

I tried cooking the crumble separately then sprinkling on top of the fruit, as I'd seen a chef do it that way - it was nice and crunchy, but then there is something rather nice about the slightly soggy underside of a proper crumble. I think the traditional way is best!

When we were in Spain we were given an extremely good Chicken crumble! It had cheese and crisps on the top!
HH

[Tatihou Profile]

I'm not that fond of Rachel Allen... and yet here I am recommending a second recipe of hers in consecutive posts (the other is a crunchy granola recipe elsewhere).

I love toffee, caramel and butterscotchy flavours so when I saw a RA recipe for toffee apple crumble I had to try it. It is excellent - very sweet of course - but I like sweet puds. However, what really sets it apart is the finely grated rind of two lemons in the crumble topping. It's gorgeous and I add it to all apple crumbles (toffee or not) that I make nowadays.
http://www.rachelallen.co.uk/_assets/pdf/Food%20at%20Home1.pdf

If your eyesight (or screen) is not good enough to read the page clearly, you can increase the size by selecting the + option on the menu at the top of the page.

[Tatihou Profile]

When we were in Spain we were given an extremely good Chicken crumble! It had cheese and crisps on the top!
HH

I've got an Ottolenghi book somewhere with a sweet crumble topping to a fennel (bulb) bottom. It sounds odd and it is slightly odd... but it is also very more-ish.

http://sarit-thedish.blogspot.fr/2010/03/ottolenghi-cookbook.html

ETA:
And I see that the recipe underneath the fennel gratin (crumble) recipe on that link is the really yummy French beans and mangetout with hazelnuts and orange recipe. It is gorgeous. And if you add something like a salty feta cheese to it, it makes a very good starter or even light lunch.

[Happy Violas Profile]

My "emergency" crumble is banana and tinned peaches ... a bit sweet for me but the family love it, there's no pre cooking of fruit and it's very quick to make. Otherwise, rhubarb, gooseberry or apple with the chewy bits from the juices bubbling up the sides are my favourites. All served with custard made with Birds custard powder and a good slurp of vanilla extract

[Alison Wright Profile]

The friends we had lunch with today have just come back from three weeks holiday in America. They'd travelled around a fair bit, & in Texas had eaten a rhubarb & strawberry crumble which they said was lovely.

I'd never heard of this combination, but apparently it's standard fare in the US - as is the pastry pie. I might try it when the English strawbs are cheaper.

http://www.google.co.uk/search?sourceid ... 4gTcrKSqDg

[Global_Worming Profile]

The last crumble I made was apple, the twist I smoked it with pork butt. The combination of the sweet smoky flavour a Birds custard was very good.

[hungryhousewife Profile]

I might try it when the English strawbs are cheaper.

Hi Alison! Eureka!! I think you have found a really good idea for frozen strawberries!!

pork butt

Hi GW! I keep hearing about Pork Butt on the Food Network. Do you know what this cut is called in the UK.

HH

[Global_Worming Profile]

Pork Shoulder is the UK name for Butt, I do most of my posting on a US site so I have got into the habit of calling it Butt.
Make a simple marinade of evoo, lemon juice, black pepper, oregano and toasted fennel seeds. Soak thick steaks of butt in the marinade for 6 to 7 days then bbq for 4 mins a side over direct heat with the bbq lid down to stop flames.

[hungryhousewife Profile]

Thanks GW - I've been wondering about that one for quite a while. Why on earth do they call it the butt, if it's the shoulder!! I've been looking at meat charts at completely the wrong end of the beast!!!


I absolutely love pork shoulder - quite the best bit for slow cooking. I really like the sound of your marinade too. Thanks.
HH

[Suelle Profile Website]

Nigel Slater has a recipe for a savoury apple crumble, with cheese and herbs in the topping - it's a delicious accompaniment to sausages:

http://frozencheeseomelette.wordpress.c ... e-crumble/