Fruit crumbles are yummy and comforting, but can be simple to make & fast to cook. Major Components:
Bottom layer of fruit, and top layer of crumble mixture usually consisting of flour, rolled oats, brown sugar & butter.
With bottom layer, If a nice canned sliced pie fruit or cooked fruit is used, it will greatly cut down cooking time. If using "raw" fruits, crumbles will take far longer to cook & it'll be tricky trying to "coordinate" with the crumble on top not overcooking/burning. With top layer, crumble mixture can easily & quickly be made by hand stirring & mixing all ingredients. Fast using butter techniques discussed below. Bushfood Fruit Crumbles
: Photo below use pre-cooked canned pie apple. Some ideas for bushfood fruits are re-constituted Quandongs
, Quandong Confit
, Riberry Confit
. There's more information on Confits in Dining Downunder topic & elsewhere, and as they are ready-to-serve pre-prepared fruits in syrup, they'll cut down cooking time. This also applies to Outback Pride's Wild Fruits in Syrup
jar.INDIVIDUAL APPLE CRUMBLES
Above Chicago Metallic cookware, bought as one with all pieces shown, is cleverly designed like a tray, such that I can make these crumbles in advance & pop them in fridge till ready to bake. Trickiest part I found is to determine your oven temperature & cooking time, not necessarily the recipe's, so as not to burn the crumble. Some got burnt because I followed recipe's oven details, but I've gotten to know my oven now. Crumbles best served immediately & they're nice eaten when warm. Cooking in a Raclette Grill:
A fun easy way to cook individual fruit crumbles and not burn them, is to cook them in a raclette plan of an electric Raclette grill. There's photos & information on raclettes in Photos topic.
Crumbles can also be served as a whole dish instead of individual.ABOVE: CRUMBLE MIXTURE
As I tend to have bushfood cereal more often in my house than rolled oats, and I know it's a tasty sweet cereal, I used it in my crumble mixture.
With Ready-to-serve custard and my addition of ground Lemon Myrtle
mixed through it.MAGGIE BEER'S LEMON MYRTLE CUSTARD APPLE CRUMBLE
During the week, I taped the following episode on foxtel. Good timing, as coincidentally, & not knowing what contents, watched it night before I planned on making my crumble above. So I can discuss it here. Maggie Beer demonstrates her custard apple crumble in which she uses Lemon Myrtle powder
in her crumble, and infuses fresh Lemon Myrtle leaves
in her custard she uses to serve the crumble with. Incorporating butter easily
: With the butter part of crumble, Maggie uses grated chilled butter so it's easy to just stir it through mixture. With mine, I used softened butter left out at room temperature, so it was easy to beat it with sugar using spoon, then mix rest of ingredients in with wooden spoon till combined. These 2 methods help simply butter component & avoids an appliance. Simple, quick, effortless.
Her recipe's at http://www.abc.net.au/tv/cookandchef
, Series 3 - 2008, episode 30, Lemon Myrtle & Pizzas.
KAY JOYCE'S FRUIT CRUMBLE
In her book "Bushfood Herbs & Spices", Kay Joyce's Fruit Crumble uses cornflakes, rolled oats, coconut, dark brown sugar, flour, butter and Cinnamon Myrtle
in her crumble. She serves it with custard, whipped cream or ice cream. Her suggestions for fruit are: Quandong, plums, rhubarb, peaches, apples, apricots, pears, berries, mango.
Flour missing in above photo. Above pre-cooked canned apple slices are tasty & firm pieces (ie didn't go mushy on baking).