No matter the fruit combination whether it is apple, rhubarb, peach or something similar there are a wide range of crumble recipes to choose from.
This apple crumble recipe really lets the apples shine. The topping is crunchy and light, thanks to the baking powder and bicarb. Extra advantage - it's all cooked together in one dish.
This apple crumble recipe has been in the family for years. Unlike most crumbles which use just flour for the topping, this uses oats as well.
The apple filling is cooked with sugar and cinnamon. It 's then poured into a large baking dish and covered with a sweet, buttery oat topping. Twenty minutes in the oven and it 's ready to serve with ice cream or custard.
With its emphasis on whole grains (oats, barley and wholemeal flour), fruit (apples and berries) and nuts (almonds), this could be the ideal health dessert. Top off the crumble with a dollop of low-fat vanilla yoghurt or reduced-fat custard.
There's nothing better when rhubarb is in season than this rhubarb dessert with a coarse crumble topping made with oats!
The crumble mixture for this recipe creates a base as well as the top. I prefer to use fresh apricots but when out of season I am known to use tinned apricots.
This apple crumble is simple yet healthy and delicious. The delicious topping uses almond meal and complements the apples so beautifully you hardly notice it's gluten-free! Granny Smith apples work best, but any will do.
You can serve this lovely cake either for afternoon tea or as a dessert. Fresh berries are best but they are not always available so frozen can be used.
This is a simple dessert that isn't that much of a change from a normal crumble, just substituting rice flour. I like to add other gluten free things to the crumble even some breakfast cereals when I have them around for variety.
This a simple and easy recipe. If you have the time you can replace the tin of fruit with freshly stewed apples.