TOTALLY TOPPING
Scattered onto buns, muffins or pies, a layer of crumble adds a pleasing crunch to delicious bakes and puddings
Add a pleasing crunch to bakes, pies and puddings by scattering on a layer of crumble
OATY APPLE CRUMBLE
Oats add a satisfying texture to the crumble topping on this classic pudding.
Preparation 25 minutes Cooking about 50 minutes Serves 4 25G UNSALTED BUTTER
900G BRAMLEY APPLES, PEELED, CORED AND ROUGHLY CHOPPED
25G CASTER SUGAR
½ TSP GROUND CINNAMON
FOR THE CRUMBLE TOPPING
100G UNSALTED BUTTER, CHILLED AND CUBED
125G PLAIN FLOUR
75G DEMERARA SUGAR
50G PORRIDGE OATS
1 Preheat the oven to 190°C (170°C fan oven) gas mark 5. For the apples, melt the butter in a large frying pan over a medium heat and add the fruit. Sprinkle over the caster sugar, 3 tbsp water and the cinnamon. Fry, stirring occasionally, until the apples begin to soften. Tip into an ovenproof serving dish.
2 For the crumble topping, rub the butter into the flour using your fingertips (or pulse in a food processor) until the mixture resembles large breadcrumbs. Stir in the sugar and oats. Tip into a bowl and, using your hands, squeeze to form a few larger clumps.
3 Spoon the crumble topping onto the apples. Bake for 40 minutes or until golden. Serve with cream or ice cream.
CRUMBLE-TOPPED CINNAMON BUNS
Classic cinnamon buns get an update – a filling of Lotus Biscoff spread and a crunchy cinnamon topping.
Preparation 30 minutes, plus rising and cooling Cooking about 30 minutes Makes 8 250ML WHOLE MILK
50G BUTTER, PLUS EXTRA TO GREASE 450G PLAIN FLOUR, PLUS EXTRA TO DUST
7G SACHET FAST-ACTION DRIED YEAST
50G CASTER SUGAR
1½ TSP GROUND CINNAMON
1 MEDIUM EGG, BEATEN
FOR THE FILLING
150G LOTUS BISCOFF SPREAD
1 TSP GROUND CINNAMON
75G FULL-FAT CREAM CHEESE
50G UNSALTED BUTTER, SOFTENED
25G LIGHT BROWN SOFT SUGAR
FOR THE CRUMBLE TOPPING
25G CASTER SUGAR
25G LIGHT BROWN SOFT SUGAR
½ TSP GROUND CINNAMON
50G BUTTER, MELTED
50G PLAIN FLOUR
50G ICING SUGAR, SIFTED, TO DECORATE
1 In a small pan, heat the milk until just steaming. Remove from the heat, add the butter and set aside until just warm and the butter has melted.
2 Using a freestanding mixer fitted with a dough hook, mix together the flour, yeast, caster sugar, cinnamon and ½ tsp salt. (Alternatively, do this by hand.) Add the egg and tepid milk mixture and mix to combine. Keep kneading (in the machine or by hand) for about 10 minutes, until the dough is springy and smooth.
3 Put the dough in a large, lightly greased bowl. Cover the bowl and leave the dough to rise in a warm place for 1 hour or until doubled in size.
4 Mix together the filling ingredients and set aside.
5 Grease and line the base of a deep 23cm round cake tin. Punch down the dough in the bowl. Lightly flour a worksurface and roll out the dough to a 35cm x 25cm rectangle. Spread over the filling and roll up tightly from a long edge. With the seam at the bottom, cut into eight equal slices.
6 Arrange the slices, cut-side up, in the prepared tin, spacing apart. Cover and leave to prove in a warm place for 30-45 minutes until well risen.
7 Meanwhile, preheat the oven to 200°C (180°C fan oven) gas mark 6. Combine the ingredients for the crumble topping. Once the buns have proved, sprinkle over the crumble (this should be in clumps) and bake for 25 minutes until risen and golden.
8 Transfer to a wire rack and leave to cool. Mix the icing sugar with 1 tbsp water and drizzle over the buns before serving. They are best eaten on the day of baking.
CHOCOLATE, FRANGIPANE AND PEAR TART
A splendid trio of flavours combines to make a delicious pudding with a crunchy almond topping.
Preparation 40 minutes, plus chilling and cooling Cooking about 1 hour 15 minutes Serves 8
FOR THE PASTRY
200G PLAIN FLOUR, PLUS EXTRA TO DUST 25G COCOA POWDER
40G CASTER SUGAR
175G UNSALTED BUTTER, CHILLED
FOR THE CRUMBLE TOPPING
25G UNSALTED BUTTER
25G FLAKED ALMONDS
25G LIGHT BROWN SOFT SUGAR
25G PLAIN FLOUR
FOR THE FRANGIPANE FILLING
175G UNSALTED BUTTER, SOFTENED 175G CASTER SUGAR
3 LARGE EGGS, BEATEN
50G PLAIN FLOUR
175G GROUND ALMONDS
FEW DROPS ALMOND EXTRACT
8 TINNED PEAR HALVES IN JUICE, DRAINED
1 To make the pastry, pulse the flour, cocoa powder, caster sugar and butter in a food processor, or rub in with your fingertips, until the mixture resembles fine breadcrumbs. Add 3 tbsp cold water and pulse once more. Turn onto a worksurface and briefly knead to bring together. Shape into a disc, wrap in baking parchment and rest in a cool place, or fridge, for 30 minutes.
2 For the crumble topping, melt the butter in a small frying pan and add the remaining ingredients. Fry, stirring occasionally, for 3-4 minutes until golden and toasted. Tip into a bowl to cool.
3 Lightly flour a worksurface and roll out the pastry. Use to line a 30cm x 19cm rectangular baking tin, leaving some pastry overhanging the edges. Chill for 30 minutes.
4 To make the frangipane, beat the butter and sugar together for 5 minutes, until light and creamy. Gradually beat in the eggs. Fold in the flour, ground almonds and almond extract and set aside.
5 Preheat the oven to 200°C (180°C fan oven) gas mark 6. Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the parchment and beans. Cook the pastry for a further 5 minutes. Remove from the oven and neaten the edges. Allow to cool for 10 minutes and lower the oven temperature to 160°C (140°C fan oven) gas mark 3.
6 Smooth the frangipane into the base of the pastry case. Lay over the pears, cut-side down. Sprinkle over the crumble topping and bake for 50 minutes, until the frangipane is set and lightly golden. Leave to cool in the tin before transferring to a serving plate.
CHERRY CRUMBLE PIE
An easy-to-make open cherry pie, topped with hazelnuts.
Preparation 30 minutes, plus chilling Cooking about 45 minutes Serves 6
FOR THE PASTRY
150G PLAIN FLOUR, PLUS EXTRA TO DUST
40G CHOPPED ROASTED HAZELNUTS
1 TBSP DEMERARA SUGAR 75G UNSALTED BUTTER, CHILLED AND CUBED
FOR THE CRUMBLE TOPPING
40G UNSALTED BUTTER, CHILLED AND CUBED 50G PLAIN FLOUR
2 TBSP DEMERARA SUGAR 40G CHOPPED ROASTED HAZELNUTS
FOR THE FILLING
3 X 425G TINNED CHERRIES, DRAINED
40G PLAIN FLOUR
75G CASTER SUGAR
1½ TBSP KIRSCH
1 For the pastry, pulse the flour and hazelnuts in a food processor until finely ground. Pulse in the sugar. Add the butter and pulse again until the mixture resembles fine breadcrumbs. Drizzle over 1½ tbsp cold water and pulse until the pastry clumps together. Turn onto a worksurface and briefly knead to bring together. Shape into a disc, wrap in baking parchment and rest in a cool place for 30 minutes (if your kitchen is warm, put in the fridge).
2 For the crumble topping, pulse the butter and flour together until the mixture looks like large breadcrumbs. Tip into a small bowl and stir through the sugar and hazelnuts. Set aside.
3 Preheat the oven to 190°C (170°C fan oven) gas mark 5. Lightly flour the worksurface, roll out the pastry and use to line a 20cm pie dish.
4 Mix together the filling ingredients and turn into the lined pie dish. Scatter over the crumble topping. Bake for 45 minutes until golden. Leave to cool for 5 minutes before serving.
NUTTY BANANA BREAD MUFFINS
These make a delicious treat for breakfast or with an afternoon cup of tea.
Preparation 20 minutes, plus cooling Cooking 30 minutes Makes 12
FOR THE CRUMBLE TOPPING
25G UNSALTED BUTTER, CHILLED
25G PLAIN FLOUR
25G LIGHT BROWN SOFT SUGAR
50G PECANS, CHOPPED
FOR THE MUFFINS
300G RIPE BANANAS (PEELED WEIGHT)
75G UNSALTED BUTTER, MELTED AND SLIGHTLY COOLED 4 TBSP NATURAL YOGURT
1 LARGE EGG, BEATEN
1 TSP VANILLA EXTRACT 175G PLAIN FLOUR
1 TSP EACH OF BICARBONATE OF SODA AND BAKING POWDER 175G LIGHT BROWN SOFT SUGAR
75G PECANS, ROUGHLY CHOPPED
1 For the crumble topping, rub the butter into the flour using your fingertips until the mixture resembles large breadcrumbs. Stir in the sugar and pecans and set aside.
2 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Line a 12-hole muffin tin with muffin cases.
3 For the muffins, in a large bowl, mash the bananas, then mix in the butter, yogurt, egg and vanilla. Into a separate bowl, sift the flour, bicarbonate of soda and baking powder. Stir in the sugar and pecans. Mix the dry ingredients into the banana mixture until just combined. Divide among the muffin cases.
4 Scatter over the crumble mixture. Bake the muffins for 30 minutes until well risen and golden. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving. They are best eaten on the day of baking.
PASSION LOAF WITH PISTACHIO CRUMB
If you prefer, use plain flour and butter instead of the gluten-free flour and dairy-free spread.
Preparation 20 minutes, plus cooling Cooking about 1 hour 10 minutes Serves 8
150ML SUNFLOWER OIL, PLUS EXTRA TO GREASE
3 MEDIUM EGGS
150G LIGHT BROWN SOFT SUGAR
175G GLUTEN-FREE SELF-RAISING FLOUR
1 TSP GLUTEN-FREE BICARBONATE OF SODA
1 TSP EACH OF GROUND CINNAMON AND MIXED SPICE 150G CARROTS, COARSELY GRATED
227G TIN PINEAPPLE SLICES IN JUICE, DRAINED AND ROUGHLY CHOPPED
50G PISTACHIOS, ROUGHLY CHOPPED
FOR THE CRUMBLE TOPPING
40G DAIRY-FREE SPREAD
40G GLUTEN-FREE SELF-RAISING FLOUR 40G DEMERARA SUGAR
50G PISTACHIOS, ROUGHLY CHOPPED
1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Grease and line a 2lb loaf tin with baking parchment.
2 For the crumble topping, rub the spread and flour together until it resembles large breadcrumbs. Stir in the demerara sugar and chopped pistachios.
3 Whisk together the oil and eggs. In a large bowl, mix together the sugar, flour, bicarbonate of soda and spices. Add the oil mix to the dry ingredients, stirring well. Stir in the carrots, pineapple and pistachios. Turn into the prepared tin. Level and sprinkle over the crumble topping.
4 Bake for 1 hour-1 hour 10 minutes, or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. Serve in slices. It will keep in an airtight container for up to three days.