crumble

All posts tagged crumble

Savoury Sweet Potato Crumble

Published February 4, 2017 by Storm

Cooked this yesterday to share with a friend; mentioned it to another friend and had to promise to share the recipe, so here it is.

I cooked mine in my Dutch oven, so it could go straight from the hob to the oven, but you could start the filling off in a good size saucepan and then transfer it to a casserole dish to bake.

For the filling

1-2 tablespoons sunflower oil

2 smallish or 1 large onion, roughly chopped

2 cloves garlic, crushed

150g chestnut mushrooms, quartered (or cut into six segments if large)

2 large sweet potatoes, cut into 1″ cubes

2 teaspoons caraway seeds

500ml veg’ stock

400g tin chickpeas, drained

For the topping

250g barley flour

125g butter

50g porridge oats

Optional – A couple of handfuls of grated cheese (I used goats’ Gouda)

Method

Heat over to 200ºC

While the oven is coming to temperature, heat the oil over a low to medium heat and sweat the onions and garlic until softened, stirring regularly.

Add the mushrooms and cook for about five minutes, until softening.

Add the sweet potatoes, caraway seeds, and stock; stir well and bring to the boil. Then simmer uncovered for 15 to 20 minutes.

Meanwhile combine the topping ingredients and work between your fingertips until the mixture resembles coarse breadcrumbs.

Stir the chickpeas into the filling.

Drain of any excess liquid (I think I poured about 2 tablespoons away).

Add the crumble topping and bake for around 30 minutes.

If topping with cheese sprinkle it over the top about 5 minutes before the end of the cooking time.

 

Easy to do a vegan version by replacing the butter with dairy free spread (I like Suma Sunflower Spread for baking) and skipping the cheese.

For a gluten free version I would probably use buckwheat flour.

 

Apple and pear crumble with almond and star anise

Published September 13, 2015 by Storm

I’m used to the idea of foraging for autumn berries, foraging for orchard fruits is a new one to me! A recent trip on the local canal saw my Dad and I picking pears that were overhanging the water; small, crisp and slightly tart, these were an unexpected bonus to a pleasant day out.

IMG_1570

When a neighbour gave me a bagful of very sweet windfall apples I felt I had the perfect combination for an autumnal crumble. I used my smallest diameter casserole dish, which is 6.5 inches, for an 8 inch casserole dish increase the quantities by 50%.

For the topping:

  • 2 ounces ground almonds
  • 2 ounces plain flour (white or wholemeal)
  • 2 ounces granulated sugar
  • 3 ounces butter (or dairy free spread suitable for baking), cut into small cubes
  • 1 tablespoon flaked almonds

For the filling

  • 3 eating apples
  • 6 small, firm pears
  • 3 tablespoons orange juice
  • 3 star anise

Preheat oven to 160ºC fan or 180ºC conventional.

Make the topping by all the ingredients except the flaked almonds together between your fingers until you achieve your preferred crumble consistency. Set aside.

Core the fruit and chop into roughly ½ inch cubes.

Toss the fruit in the orange juice in your casserole dish. 

Add the star anise, evenly spaced.

Cover the fruit with the crumble topping and sprinkle flaked almonds over the top.

Bake for approx’ 1 hour.

Zingy Blackberry Bake

Published September 11, 2015 by Storm

September has arrived and Autumn is definitely in the air. Terracotta and gold start appearing amongst the greenery and the nights are definitely getting longer. As well as the changing colour of the leaves other colours are hard to miss along the hedgerows, the bright red of haws and rosehips, the dusty purple of sloes, the glossy black of blackberries and elderberries, and the varied hues of orchard fruits. Nature in all it’s bounty, and this year there seems to be a lot of it. A recent walk with friends saw us come home with crab apples, elderberries and blackberries; blackberries being notorious for not keeping I thought I’d better use those first.

This bake sees a thin layer of blackberries flirting with candied orange peel, under a rich yet earthy crumble topping.

For the filling

  • Enough blackberries to cover the base of an 8 inch pie dish (I use the lid of a pyrex casserole dish)
  • 1 tablespoon barley flour*
  • 2 tablespoons granulated sugar
  • 2 teaspoons candied orange peel, fairly finely diced

For the topping

  • 2 ounces barley flour*
  • 2 ounces granulated sugar
  • 1/3 teaspoon ground cinnamon
  • 2 ounces salted butter, cut into small pieces

*I haven’t tested a gluten free version but I think buckwheat flour would be the best alternative to barley flour.

Pre-heat the oven to 190ºC.

Mix the filling ingredients together and spread evenly across the base of your pie dish.

Put all the topping ingredients into a bowl and work between your fingers until you have a chunky crumble topping. Sprinkle evenly over the top of the blackberry mix.

Bake for around half an hour; the topping will be lightly golden and berry juice will be appearing around the edges of the topping when it’s done.

In a perfect world I’d serve this with clotted cream, however no-one seems to make clotted cream from goats’ milk so I made do with double. It would also be good with cinnamon ice-cream.

Obviously you could easily make a vegan version by using a dairy free spread suitable for baking, it would just be a little less rich than the buttery version.

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