Fall is the perfect time to indulge in a decadent dessert or two. As the evenings darken, what better way to while away the time than by creating – and then eating – something sweet and delicious? Read on for three never-fail crumble recipes that really deliver a taste of the season.
Plum And Apple Crumble
Ingredients
- 1 cup of oats
- ¾ cup of butter
- ¼ cup of sugar
- 3 apples
- 2 plums
- 1 tablespoon of honey
Method
- In a heavy-based saucepan, melt the butter and sugar together. Add the oats, coat them in the mix, and then set aside.
- Chop the apples and plums into chunks, and add them to a pan on medium heat. As they start to release liquid, add the honey to the fruit. Cook for 10 minutes, until the apples are fully soft. Remove from the heat.
- Heat the oven to 300°F.
- Put the fruit in the bottom of a baking tin, and top it with the oat crumble. Press the oats down so that there aren’t any gaps between the fruit and oats.
- Bake for 20 minutes, the oats should be golden and slightly crunchy on top.
- Serve with cream, custard, or yogurt.
Pear and Berry
Ingredients
- 1 cup of oats
- ¾ cup of butter
- ¼ cup of sugar
- 3 pears
- 1 cup of mixed berries
- 1 tablespoon of honey
Method
- In a heavy-based saucepan, melt the butter and sugar together. Add the oats, coat them in the mix, and then set aside.
- Chop the pears into chunks, and add them to a pan on medium heat. After 5 minutes, add the berries. As they start to release liquid, add the honey to the fruit. Cook for 10 minutes, until the pears are fully soft. Remove from the heat.
- Heat the oven to 300°F. Put the fruit in the bottom of a baking tin, and top it with the oat crumble. Press the oats down so that there aren’t any gaps between the fruit and oats.
- Bake for 20 minutes, the oats should be golden and slightly crunchy on top.
- Serve with cream, custard, or yogurt.
Peach and Mango Crumble
Ingredients
- 1 cup of oats
- ¾ cup of butter
- ¼ cup of sugar
- 4 peaches
- 2 ripe mango
- 1 tablespoon of honey
Method
- In a heavy-based saucepan, melt the butter and sugar together. Add the oats, coat them in the mix, and then set aside.
- Chop the peaches and mangoes into chunks, and add them to a pan on medium heat. After 5 minutes, add the honey to the fruit. Cook for a further 10 minutes, then remove from the heat.
- Heat the oven to 300°F. Put the fruit in the bottom of a baking tin, and top it with the oat crumble. Press the oats down so that there aren’t any gaps between the fruit and oats.
- Bake for 20 minutes, the oats should be golden and slightly crunchy on top.
- Serve with cream, custard, or yogurt.
