A recipe from ” Good Things to Eat” by Lucas Hollweg. He says that although not strictly a crumble, it is equally satisfying. The topping hardens into a delicious softly chewy layer on top of the fruit. Seve with cream or vanilla ice cream.
A great combination to which I found in ” Pieminister” by Tristan Hogg and Jon Simon. For a quicker version just buy a bottle of mulled wine.
This is from ” A Taste of the Scottish Islands” by Sue Lawrence.
A pudding close to the heart of British cooking from ” Rick Stein’s Food Heroes”.
A seasonal crumble from Nigel Slater best served with some good double cream.
This is from ” Tender Volume 2″ by Nigel Slater and makes a pudding with a lighter and less rich topping than a crumble. SErve with double cream.
This is Nigel Slater’s recipe from ” Tender Volume 2″. In this version the fruit is caramalized with the butter and sugar first to give a nice toffee flavour to the apples.
This anglo-italian version of crumble is from Nigella Lawson’s ” Nigellissima”. Serve with ice cream, whipped cream or mascarpone.
A traditional British recipe from Jenny Linford’s ” The London Cookbook”. Victoria Plums, which come into season in late summer, are particularly delicious. Serve with cream or custard.
A hot fruity dessert from Nigel Slater’s ” Real Good Food”.Serve with cream or ice cream.
A glorious pudding for summer or autumn from Nigella Lawson’s ” Nigella Express”. If you don’t have enough blackberries you could substitute half the blackberries with chopped pears or apples. It is best served with thick cream or ice cream.
Here’s another favourite crumble from ” Sophie Grigson’s Country Kitchen”. You can use forced rhubarb or garden rhubarb depending on the time of year. Serve with cream, custard or ice cream.
This is from “Sophie Grigson’s Country Kitchen” and is one of the best crumble combinations there are in my opinion. Serve with plenty of custard or cream.
A recipe from Kitchen Diaries II by Nigel Slater and just perfect for those chilly autumn nights.
