The humble crumble is a splendid British staple, taking a bunch of low-cost and plentiful substances and turning them, with little effort, right into a gloriously steamy pot. True to type, nonetheless, I needed to mess with it, however even when palm sugar, curry leaves and cornflakes take the place of extra customary substances, you continue to get that magic second the place crumble topping meets filling.
Right here, I’ve crumble for breakfast, dinner and dessert, which can be a little bit of a stretch for the purist, however that’s simply the way in which the cookie crumbles.
Breakfast: plum, apple and cornflake crumble (above)
This gluten-free crumble isn’t very candy and, topped with cornflakes and served with yoghurt, works as nicely at breakfast because it does as a lightweight dessert. Be certain the plums are ripe, however not overly so; not solely will they be arduous to pit in any other case, they’ll additionally crumble when baking.
Prep 20 min
Cook dinner 50 min
750g ripe plums (ie, about eight), halved and stoned
Three bramley apples (550g), peeled, cored and reduce into eight wedges
1½ tsp floor cinnamon
¼ tsp floor nutmeg
60g caster sugar
1 lemon zest finely grated, to get 1½ tsp, and juiced, to get 1½ tbsp
1 tbsp picked thyme leaves
400g Greek-style yoghurt, to serve
For the cornflake crumble
120g floor almonds
90g gluten-free cornflakes (or some other you occur to have), roughly crushed by hand
1 tsp flaked sea salt
85g caster sugar, plus 1 tbsp further to complete
130g unsalted butter, fridge-cold and reduce into 1½cm cubes, plus an additional 20g, melted
Warmth the oven to 210C (200C fan)/425F/fuel 7. Line a big oven tray with baking paper, put the plums, apples, cinnamon, nutmeg and sugar on prime, and gently toss the whole lot collectively to coat. Bake for 12 minutes, or till the apples have softened however are nonetheless holding their form. Switch the fruit and any liquid launched to a baking dish about 34cm x 24cm in measurement. Add the lemon zest and juice, the thyme and blackberries, and fold in gently to mix. Flip down the oven to 190C (180C fan)/410F/fuel 6½.
In the meantime, make the crumble by combining the polenta, almonds, 50g cornflakes, salt and sugar in a big bowl. Add the cubed butter, then use your arms to include it into the dry substances till you will have a rough crumble. Unfold the crumble combine on prime of the fruit and bake for 20 minutes, or till flippantly colored.
In a small bowl, toss the remaining 40g cornflakes with the additional tablespoon of sugar and the melted butter. Sprinkle this over the crumble, pushing it down flippantly, then bake for 10 minutes extra, or till golden and effervescent. Depart to chill for 15 minutes earlier than serving with the yoghurt alongside.
Dinner: coconut curry rooster with oat and peanut crumble
Curry rooster with oat and peanut crumble.
Although not strictly a crumble, in that the crumble bit is cooked individually, the mix of oats and peanuts makes a fantastic, crisp topping; it really works on roast veg or spicy seafood, too. Serve with steamed greens.
Prep 30 min
Cook dinner 1 hr
Serves Four, generously
1 onion, peeled and roughly chopped
40g piece recent ginger, peeled and roughly chopped
6 garlic cloves, peeled and roughly chopped
2 crimson chillies, 1 deseeded and roughly chopped, the opposite thinly sliced, seeds and all
40g bunch recent coriander, stems and leaves separated and roughly chopped, plus 1 tbsp further leaves to serve
2 tbsp sunflower oil
½ tsp floor turmeric
Three stems recent curry leaves (ie, about 30 leaves)
1kg boneless and skinless rooster thighs
Salt and black pepper
Four tsp caster sugar
200ml full-fat coconut milk
2-Three limes, zest finely grated, to get 1½ tsp, and juiced, to get Three tbsp
For the crumble
75ml sunflower oil
2 tsp mustard seeds
100g instantaneous porridge oats, flippantly toasted
80g roasted and salted peanuts, roughly chopped
Put the onion, ginger, garlic, chopped chilli and coriander stems in a meals processor and blitz to a rough paste.
On a medium-high flame, warmth the oil in a big saute pan for which you will have a lid, then add the onion combine, turmeric and two-thirds of the curry leaves, and prepare dinner, stirring, for 3 minutes, till aromatic. Add the rooster, a teaspoon of salt and an excellent grind of pepper, and prepare dinner, stirring sometimes, for about eight minutes, till the rooster is not pink on the skin. Add a teaspoon of the sugar, the coconut milk and 100ml water, carry to a boil, then cowl, flip the warmth to medium-low, and depart to prepare dinner for about 35 minutes, till the rooster is the rooster is cooked by and tender.
Use tongs to raise out the rooster, flip up the warmth to medium-high and prepare dinner the sauce for 5 minutes, till lowered by a 3rd. Whereas it’s lowering, roughly shred the rooster with two forks into bite-sized items. Off the warmth, stir the rooster again into the sauce with the lime juice and coriander leaves, and preserve heat.
In the meantime, make the crumble. Put the oil and sliced chilli in a medium saute pan on a medium-high warmth. Cook dinner for 5 minutes, or till the chilli begins to melt, then add the mustard seeds and remaining curry leaves, and fry for 30 seconds, till aromatic. Add the oats, peanuts, remaining tablespoon of sugar and a 3rd of a teaspoon of salt, and prepare dinner for 3 minutes, stirring typically, till flippantly colored and crisp.
To serve, sprinkle the crumble over the rooster, prime with the lime zest and further coriander, and serve straight from the pan.
Pudding: pear and macadamia crumble with chocolate sauce
Yotam Ottolenghi’s pear and macadamia crumble with chocolate sauce.
Palm sugar is stickier than caster sugar and has a caramel-like flavour. Be sure you use the Thai selection right here, which is type of agency and sticky, however simple to crumble, and never the super-hard type. It makes this crumble much like cookie dough: gooey in locations and crisp in others.
Prep 25 min
Cook dinner 55 min
For the filling
120g Thai palm sugar – I exploit the Thai Style model
½ tsp flaked sea salt
1 tsp vanilla bean paste (or vanilla extract)
40g unsalted butter
eight ripe williams pears (1.2kg), peeled, cored and reduce into quarters (900g web weight)
2 limes – zest finely grated, to get 1 tbsp, and juiced, to get 1 tbsp
For the crumble
90g plain flour
40g desiccated coconut
80g Thai palm sugar, crumbled
1 tsp espresso grounds
Four tsp cacao nibs
90g unsalted butter, fridge-cold and reduce into 1½cm cubes
100g salted roasted macadamia nuts, roughly chopped
For the sauce
100ml double cream
1½ tsp espresso grounds
1 tsp vanilla bean paste
70g 70% darkish chocolate, chopped into 1cm items
First make a begin on the sauce. Put the cream and low in a small saucepan on a medium-high warmth, carry to a simmer, then flip off the warmth and depart to infuse whilst you get on with the whole lot else.
Warmth the oven to 190C (180C fan)/390F/fuel 6. Put the sugar, salt, vanilla, butter and pears in a big, ovenproof saute pan on a medium-high warmth. Cook dinner, stirring sometimes, for about 15 minutes, till the sugar dissolves and the pears soften however nonetheless preserve their form. Off the warmth, stir in all of the lime juice and two teaspoons of the zest, then put aside whilst you make the crumble.
Mix the flour, coconut, sugar, espresso grounds and a tablespoon of cacao nibs in a big bowl. Add the butter, then use your arms to press it into the flour, till the combination comes collectively into a rough crumble (it is going to be wetter than most crumbles you’re used to). Stir within the nuts, unfold evenly over the fruit, then bake for 20-25 minutes, or till golden and effervescent.
In the meantime, end the sauce. Put the infused cream again on a medium-high warmth, add the vanilla and 60ml water, and produce to a simmer. Put the chocolate in a heatproof bowl, then pressure within the warmed cream by a fine-mesh sieve; discard the espresso grounds. Stir till the chocolate has melted utterly and the combination is pourable.
Prime the crumble with the remaining teaspoon every of lime zest and cacao nibs, and serve heat with the chocolate sauce alongside, for drizzling on prime.