Autumn fruit + crumbly topping = absolute bliss. These autumn crumble recipes are the perfect warming treat.
Gingery plum and hazelnut crumble
1kg ripe red plums, quartered and stoned
150g plain flour, plus 1 tbsp extra
150g light muscovado sugar, plus 50g extra
150g ground hazelnuts
1 tsp ground ginger
150g unsalted butter, chilled and diced
50g hazelnuts, coarsely chopped
1. Preheat the oven to 200C/180C fan/gas 6. Have ready a 2-litre capacity ovenproof dish (for example a 30cm oval gratin dish or equivalent round dish).
2. Toss the prepared plums with the extra tablespoon of flour and extra 50g of light muscovado sugar in a large bowl and arrange the fruit evenly in the baking dish.
3. For the crumble, whiz together the flour, muscovado sugar, ground hazelnuts, ginger and butter in a food processor, until the fine crumbs are just starting to cling together with a few biscuity nibs in the mix. Evenly scatter this over the fruit, followed by the chopped hazelnuts. Bake for 35-40 minutes or until lightly golden and the fruit is tender and bubbling at the edges (test with the point of a knife). Serve hot 15-20 minutes out of the oven or at room temperature.
Chilled figgy crumble cake
MAKES 1 X 20CM CAKE
240g salted butter, diced, plus extra for the tin
180g demerara sugar
225g golden syrup
350g rolled oats
200g figs, stalks trimmed and sliced downwards
icing sugar for dusting (optional)
1. Preheat the oven to 200C/180C fan/gas 6. Butter a 20cm cake tin at least 6cm deep, and line the base and sides with baking paper.
2. Gently melt the butter with the sugar and syrup in a medium pan over a medium heat, and whisk until smooth and amalgamated. Stir in the oats. Spoon half the mixture evenly into the tin. Lay the fig slices on top, then loosely scatter over the remaining mixture. Bake for 25-30 minutes or until the top is golden and crusty. Leave the cake to cool for a couple of hours, then unmould it and peel off the paper. Leave to cool completely. Loosely cover with clingfilm and chill for several hours or half a day until firm. If wished, dust with icing sugar before serving, sliced into slim wedges. The cake will keep well for a couple of days.
Double chocolate, pear and raspberry crumble
100g plain flour, plus 1 tbsp extra
100g golden caster sugar, plus 1 tbsp extra
100g unsalted butter, chilled and diced
50g dark chocolate chips
800g pears, peeled, quartered, cored and sliced
1. Preheat the oven to 200C/180C fan/gas 6. Have ready a 2-litre capacity ovenproof dish (for example a 30cm oval gratin dish).
2. For the crumble, place the 100g flour, cocoa, 100g golden caster sugar and the butter in the bowl of a food processor and whiz until the mixture starts to form large crumbs. Transfer the mixture to a large bowl and stir in the chocolate chips.
3. Toss the prepared pears with the extra tablespoon of flour and extra tablespoon of golden caster sugar in a large bowl, gently fold in the raspberries, and arrange evenly in the baking dish. Scatter the crumble mixture over the fruit. Bake in the preheated oven for 35-45 minutes or until the top is crisp and the pears tender (test with the point of a knife). Serve hot 15-20 minutes out of the oven or at room temperature.
3 delicious dollops
CLOVE CREME FRAICHE
Combine 300g crème fraîche, 1 heaped tbsp sifted icing sugar and ⅛ tsp of ground cloves in a bowl. Taste and add a little more spice, if wished. Cover and chill until required.
Combine 250g full-fat Greek yogurt with . tsp ground cinnamon and 1 heaped tbsp honey. Cover and chill until required.
EXTRA CREAMY VANILLA CUSTARD
Whisk 150ml whipping cream to soft fluffy peaks in a medium bowl using an electric whisk. Combine 300ml good quality bought custard with 1 tsp vanilla bean paste in another medium bowl, then fold in the whipped cream. Cover and chill for up to a day.
Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.