How to make plum crumble. Crumble from the best chefs in the world

Today we will talk about how famous chefs around the world inspiredly and happily play with the ingredients of the popular English dessert crumble, known in the USA as Brown Betty. Its main principle is the contrast between the sweet crispy crust and the juicy sweet and sour filling. This is exactly what famous masters play with in their original recipes - each in their own way.

Apple crumble from Gordon Ramsay

Let's start with the apple crumble made by British chef and restaurateur Gordon Ramsay. A man of extraordinary intelligence and talent, he today holds 12 Michelin stars, has 10 restaurants in the UK and 12 abroad, hosts cooking shows and television programs, and writes books. His recipe for apple crumble has been slightly transformed, adding a few touches: Ramsay puts dried cranberries and lemon zest into the caramel syrup, fragrant with the aromas of cinnamon and vanilla - and sprinkles it all with lemon juice, “so that the filling acquires a unique sourness.” Thus, the chef emphasizes the nuances of taste of this wonderful dessert, without complicating the cooking process at all.

Spicy crumble from Jamie Oliver

Jamie Oliver, known for his uncontrollable culinary imagination, changed the recipe for the English dessert somewhat differently. His “Spicy Plum Crumble,” as the name suggests, has become spicier and boozier, incorporating dark, ripe plums softened in red wine flavored with vanilla, star anise, nutmeg and cinnamon.

Michel Lombardi's Secret

Italian-born Frenchman Michel Lombardi, who has worked culinary wonders for Hollywood stars, suggests making this dessert by alternating layers of chocolate chips and banana with lemon zest under a crispy crust with walnuts. Just like Gordon Ramsay, he recommends pouring lemon juice over the filling to offset the sweetness of the chocolate with the sourness of the filling.

Plum crumble by Yulia Vysotskaya

Our Russian theater and film actress and part-time author of many cookbooks and host of gastronomic shows, Yulia Vysotskaya, on the contrary, ascetically simplified the recipe, making it as clear and quick to prepare as possible. Her plum crumble is a classic, almost original dessert recipe, loaded with neither additional components in the crumb nor new ingredients in the filling: only plums, sugar, flour, butter and salt.

But Evgeny Vakhrushev, the chef of the Funky Lab gastro-bar, turned the crumble into a real delicacy - with a special presentation and original serving. His Fruit Chutney Crumble with Raspberry Coulis takes over an hour to prepare and requires ingredients such as almond flakes (for the crumble), Creme de Cassis (for the raspberry coulis) and a mixture of fruits and berries (apples, pears, plums, cranberries). The finished dessert is served using a pastry ring and decorated with a sprig of mint.

As you can see, the crumble recipe can be added to or modified in many different ways. It can be complicated, new ingredients can be added, different food processing technologies can be used, or vice versa - it can be simplified and turned into a favorite quick treat. Try and create your own unique recipe for this wonderful dessert, let your imagination fly!

A selection of various crumble recipes with a variety of fillings is presented on our website. You can add to it by submitting your own recipe.

This is how the British and Americans cook. All crumbles are united by the fact that a thick layer of filling is placed on the bottom of the mold - and most often it is a variety of fruits and berries - and butter crumbs are poured on top of the filling, which acts as a dough. When baked, the filling releases its juices and the crumb becomes crispy. The result is a dessert that has a delicate texture interspersed with crunchy particles. A bit like ours.

There are different types of crumbles. But probably the best ones are those with sourness: cherry and plum. Plum crumble – delicious! Plum reveals itself in a completely special way in baked goods: its natural sweetness is enhanced, its sourness becomes balanced and more expressive than in fresh fruit, the pulp is well baked, and the juice released during cooking is simply crazy with its juiciness and aroma. Whether you want to argue or not, I think so: it is in crumbles that the plum is the queen, and it is here that it appears in all its culinary glory.

Cooking time: 1 hour / Yield: 4 servings

Ingredients

• plums 400 grams
• sugar 80 grams
• wheat flour 80 grams
• chilled butter 40 grams
• berry or cherry liqueur/liqueur 3 tbsp. spoons
• cinnamon 0.5 teaspoon
• ground cardamom 0.5 teaspoon
• vanilla pinch

Preparation

In a deep bowl, mix half the sugar and flour. Grate the butter there on a coarse grater.



Grind the mixture until it turns into butter crumbs.



Prepare the plums: wash them, cut them in half, remove the seeds, and then cut the fruit into cubes.



Add sugar, cinnamon, cardamom and vanillin to the plum. Stir.



Pour in the liqueur.



Place the filling in the bottom of the baking dish. Choose not very deep shapes - this will make it easier to serve the dish.



Sprinkle the butter crumbs over the top of the plums.



Place the crumble pan in the oven preheated to 180 degrees. Bake the pie for 40 minutes.
Crumbles are served warm, with ice cream or sour cream, or chilled - the latter option is ideal for a summer evening when you want something refreshing.

The heroine of today's dessert is dedicated to many ideas for sweets and baked goods - covered pies and tatins, puff pastries with filling, jam, ice cream and marmalade. However, we decided to pay attention to something new for our latitudes, focusing on plum crumble and several of its variations for creative variety in your kitchen. Try an unusual dessert that can be served hot or cold, with or without accompaniment, tastes like several dishes at once, but is prepared quickly and easily.

Imagine an upside-down open-faced pie, richly loaded with fruit, with no borders or pieces. This is crumble. This is exactly the kind of tender, juicy dessert you can get from any of the plum recipes in our selection.

In most photos where the crumble is in the center of the frame, we see a crumbly mixture of dough crumbs and baked fruit. And this is the special beauty of a simple English recipe! Collect it in portions from ready-made ingredients or spread it with a spoon without fear of losing its shape.

Plum crumble “Simpler than simple”

You will spend only 1 hour on this crumble with plums, including baking. The recipe also includes apples, making it universally delicious for lovers of traditional baked goods.

Ingredients

• Plums (hard, “Hungarian” or “Mirabelle” varieties) – 400 g;
• Apples (hard, sweet and sour variety) – 3 pcs.;
• Walnuts – 100 g;
• Sugar – from 150 g (depending on the acidity of the plums);
• Wheat flour – 100 g;
• Ground cinnamon – 1 tbsp;
• Butter – 150 g.

How to cook

1. Mix sugar (100-120 g), cold butter and walnuts using a blender until crumbly crumbs form.
2. Wash, peel, core and cut the apples into 8 pieces.
3. Wash the plums, dry them, remove the pits and cut them in half.
4. Grease a baking dish with butter and sprinkle with flour.
5. Place the prepared fruits in a saucepan, sprinkle with the remaining sugar and place on the bottom of the baking dish.
6. Spread the crumbs on top in as even a layer as possible.
7. Bake the crumble in an oven preheated to 180°C for about 40 minutes.

Bon appetit!

Plum crumble with cookies

Ingredients

• Plums (large, hard, “Hungarian” or “Mirabelle” varieties)— 8 pcs. + -
• Shortbread cookies without additives (for example, “Jubilee”)— 12 pcs. + -
• Red wine – 300 ml + -
• - 4 tbsp. + -
• - 2 tbsp. + -
• Cinnamon - 1 tsp. + -
• Carnation buds- 3 pcs. + -
• Fresh mint (for decoration)- 2-3 branches + -
• Vanilla ice cream — to taste, for serving + -

Preparation

1. Prepare the sauce:

• The night before, pour the wine into a saucepan, add sugar and spices, bring to a boil and leave covered until at least the morning. Better - for a day.

2. Prepare the fruit:

• Wash and peel the plums (to taste). Cut them in half, remove the seeds and place them in a saucepan with the sauce.
• Bring the crumble filling to a boil and leave over low heat for 10 minutes.
• We take the plums out of the sauce, placing them in bowls, forming a base for servings.
• Leave the sauce itself over medium heat and evaporate by half, then cool until warm.

3. Prepare the topping:

• Using your hands, break the cookies into large crumbs.
• Add honey, stir and fry the crumbs in a heated frying pan until crispy.

In this recipe, the crumble is assembled in layers and served as in the photo - with ice cream circles:

• Add a circle of ice cream to the bowls with plums, sprinkle with cookie crumbs and decorate with mint.
• The reduced sauce can be served separately or lightly passed over each portion in a thin stream.

Crumble with plums and chocolate

We need:

For the test:

• Wheat flour – 150 gr.
• Butter – 150 gr.
• Sugar – 100 gr.
• Ground ginger – 1 tsp.
• Black chocolate – 40 gr.

For filling:

• Ripe plums - 500 gr.
• Cinnamon – 1 tsp.

Note that this recipe for plum crumble turns out to be especially juicy with egg plums, in which the pit is tightly connected to the pulp. You can combine yellow, red and blue. However, if you are looking for maximum speed and waste-free use, use universally convenient varieties where the stone is easily removed - “Hungarian” and “Mirabelle”.

Preparation

• Mix flour, sugar, softened butter and grind to crumbs using a blender.
• Add ginger and chocolate pieces and twist again.
• Wash the plums, peel them, remove the pits, and cut them into large pieces.
• Place the plums in a baking dish (NOT springform, preferably glass, heat-resistant) and sprinkle them with cinnamon through a sieve.
• On top are crumbs from the blender.
• Place in the oven preheated to 200 degrees and bake for about 35 minutes.

Another interesting recipe, which we will illustrate with a photo to make it completely understandable.

Filling ingredients

• Hard, large plums (Hungarian variety) - 3-4 pcs.
• Fresh raspberries - 1 cup fresh raspberries
• Cognac (rum, whiskey, liqueur) - 30 ml
• Sugar – 3 tbsp.
• Corn starch – 1 tsp.

Crumb ingredients

• Wheat flour – 120 g (almost a full glass 250 ml);
• Oatmeal – 100 g;
• Sugar – 100 g;
• Ground cinnamon – 0.5-1 tsp;
• Butter – 150 g;
• Walnuts – 50-60 g.

How to cook crumble

* Cook's Advice
Working with a blender, we vary the size of the crumbs to taste: add the ingredients that you want small, first. At the end, add those whose grains you want to feel in the finished dish. Or grind the key crunchy ingredient separately - lightly, until it becomes a coarse crumb with chunks. The labor-intensive option is to chop with a knife, although it gives us a great taste of the nuts.

• Place the mixture of crumbs on an even layer of fruit, on top of the raspberries, and press lightly with a spoon.

• Preheat the oven to 180 degrees.
• Place the crumble pan in the oven and bake for about 40 minutes.
• The readiness of the dessert will be obvious by the rich smell and rosy color of the top layer.
• Serve - garnish with raspberries and mint sprigs.

Plum crumble is another English dessert that conquers the world with its sophistication, juiciness and ease of preparation. It is not surprising that such quick baking appeared among the British. Their traditional “five o’clock” tea party requires constant imagination for recipes that are easy to whip up in any season.

At the same time, the crumble remains an ideally tasty base for incorporating more and more new ingredients. Combine fruits! Bake your vegetables under the crumbs! And come to us in search of decent alternatives for tea drinking!

Any housewife will say that now is a wonderful time, because you can cook not only national traditional dishes, but also master the recipes of other peoples and countries. Thus, crumble appeared from English cuisine in Russian spaces, and immediately found many fans.

Local chefs did not translate the English crumble into Russian, although the translation would rather explain what the essence of the dish is. The word can be translated as “crumb, crumble,” and the dish itself is somewhat reminiscent of an upside-down pie made from fairly dry dough and a filling, usually fruit or berry. For example, crumble is prepared with apples, apricots, pears, cherries, strawberries, as well as a wide variety of other fresh and frozen berries.

The finished pie has a low calorie content, only 125-150 kcal per 100 grams of product, and can add pleasant variety to the menu of those who are on a diet or trying to get back in shape. Below are some crumble recipes.

Classic apple crumble - step-by-step recipe

An important component of English crumble is fruits and berries; this dessert is especially good with apples, which add juiciness to the dish, but do not allow it to turn into porridge.

Products:

• Flour (high grade) – 250 gr.
• Sugar – 100 gr.
• Oil – 150 gr.
• Lemon (for zest) – 1 pc.
• Soda – 1 tsp.

Filling:

• Apples – 8 pcs. (very dense).
• Sugar – 1 tbsp. (or less if the apples are sweet).
• Lemon – ½ pc. for squeezing out juice.
• Rum – 100 gr.
• Cinnamon.

Technology:

1. Wash the apples, remove the stems and seeds. Slice, sprinkle with lemon juice, squeeze from half a lemon.
2. Place in a frying pan and sprinkle with sugar. Simmer for 10 minutes. Add rum and cinnamon, simmer for another 5 minutes.
3. Soften the butter, combine with flour, soda, sugar and lemon zest. Grind until more or less homogeneous crumbs are obtained.
4. Grease a baking dish with melted butter. Lay the apples out in an even layer. Sprinkle them with crumbs.
5. Bake in the oven, temperature – 190 °C, time – 25 minutes.

Serve slightly chilled; this dessert goes well with ice cream!

Crumble with strawberries – photo recipe for berry crumble

Strawberry crumble is a light, easy to prepare and truly summer dessert that can be prepared in a matter of minutes and pamper your family with a delicious and mouth-watering treat.

Your mark:

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

• Strawberries: 250 g
• Butter: 130 g
• Sugar: 100 g
• Flour: 150 g
• Vanilla: a pinch

Cooking instructions

How to make oat crumble

The next crumble recipe is even more dietary, since oatmeal is used instead of wheat flour. You can use less sugar to reduce the calorie content of the dessert.

Products:

• Oatmeal – 100 gr.
• Oil – 80 gr.
• Flour – 1 tbsp. l.
• Sugar – 100 gr.
• Salt.

Filling:

• Apples – 3-4 pcs.
• Sugar – 2-3 tbsp. l.
• Cinnamon – ½ tsp.

Technology:

1. Knead the dough using the ingredients indicated in the recipe. Soften the butter first. The consistency of the finished dough resembles crumbs.
2. Wash the apples, remove peels and seeds. Cut into thin slices.
3. Grease the mold with a piece of butter. Arrange the apple slices beautifully. Sprinkle with cinnamon and sugar.
4. Sprinkle the crumbs evenly over the top of the apples. Bake at 180°C for 40 minutes.

This wonderful dessert can be served hot or chilled, with ice cream or milk!

Cherry crumble recipe

Not everyone likes to eat cherries because of their rather sour taste, but they are good for making crumble, where sweet dough and slightly sour berries create a great duet.

Products:

• Flour – 1 tbsp.
• Sugar –50 gr.
• Brown sugar – 100 gr.
• Butter – 100 gr.
• Oatmeal – 3 tbsp. l.
• Baking powder – 1 tsp.

Filling:

• Cherries – 1 tbsp.
• Starch – 1 tbsp. l.
• Sugar – 1-2 tbsp. l.

Technology:

1. It is best to use a blender to prepare the dough. Pour dry products into the bowl, with the exception of cereals - flour, salt, baking powder, two types of sugar. Mix.
2. Send the chilled butter there, cutting it into small cubes first.
3. Place the dough in a bowl and add oatmeal. Grind until crumbs form.
4. Grease the mold with oil. Gently spread the dough into an even layer, pressing lightly to form a crust. (Reserve some of the crumbs for sprinkling on top.)
5. Wash the cherries, dry them, add starch and sugar, mix. Spread the berries in an even layer over the crumb topping.
6. Sprinkle with remaining dough. Baking time – 20 minutes, temperature – 180 °C.

Starch, mixed with sugar and cherry juice, will turn into a very tasty sauce and add juiciness to the dish.

Homemade pear crumble

Of all the fruits, apples and pears are considered the most suitable for crumble: they do not fall apart when baked, and also produce juice that caramelizes with sugar. You can add nuts and chocolate to the pear crumble to create an exquisite delicacy, prepared exclusively at home.

Products:

• Flour – ½ tbsp.
• Oatmeal flour – 1 tbsp.
• Butter – 120 gr.
• Sugar – 1 tbsp. l.
• Vanillin - on the tip of the knife.
• Cinnamon – ½ tsp.
• Nutmeg – a pinch.
• Chocolate – 50 gr.
• Nuts – 50 gr.

Filling:

• Pears – 3 pcs. (large).
• Sugar – 1 tbsp. l.

Technology:

1. Add 1 tbsp to the oil. l. sugar, add flour (wheat and oatmeal), nutmeg, cinnamon, vanillin. Mix with your hands until crumbly.
2. The mold should be greased with oil. Sprinkle sugar on the bottom. Wash the pears, remove the stems and seeds. Cut into slices.
3. Place in mold. Sprinkle dough crumbs on top.
4. Grate the chocolate on a grater with large holes. Place on top of the crumble.
5. Wash the nuts and lightly fry them in a dry frying pan to improve the taste. Make a beautiful pattern of nuts on the surface of the crumble.
6. Place the dessert in a well-heated oven. As soon as the dough acquires a beautiful golden hue, the crumble is ready.

Relatives will remember for a long time this amazing dessert, made from seemingly ordinary ingredients!

Plum crumble recipe

The original plum crumble requires very simple ingredients and a little time. It is easy to prepare, so even a housewife taking her first steps in cooking can master the recipe.

Products:

• Wheat flour (high grade, naturally) – 150 gr.
• Butter – 120 gr.
• Granulated sugar – 4-5 tbsp. l.
• Salt is on the tip of the knife.

Filling:

• Plums (large, dense) – 10 pcs.
• Granulated sugar – 2-3 tbsp. l.

Technology:

1. First you need to take the butter, cut it into pieces, add sugar, salt, and add flour. Rub with your hands until more or less homogeneous flour crumbs form.
2. Turn on the oven to preheat thoroughly before baking the crumble.
3. Grease a beautiful form in which the dish will be baked and served.
4. Rinse the plums and dry with a paper or linen towel. Cut in half, remove seeds.
5. Place the fruits beautifully in a mold. Lightly sprinkle with sugar. Spread the dough evenly on top.
6. Place in the oven. Baking time is approximately 20 minutes, temperature is at least 180 °C.

Delicious plum dessert is ready! You can add a scoop of ice cream to each portion of the pie, so that your family will remember the culinary magic created by your beloved mother more than once!

Crumble is considered a very popular English dish, after puddings, of course.

It is indispensable in the summer, when there is an abundance of fruits, berries and other sweet fruits. Apples, pears and plums are considered ideal fillings; these fruits are dense, do not turn into porridge when baked, and give a little juice that saturates the dry dough well.

You can diversify the dessert by adding grated chocolate and various nuts.

The crumble looks beautiful sprinkled with powdered sugar.

An ideal addition to crumble is ice cream; a good dessert with juice, fruit drink, cold milk or hot coffee.

We look forward to your comments and ratings - this is very important to us!

Vegetarians call it “dessert from God”, “food of the gods” and other enthusiastic epithets. It’s impossible not to love crumble, because where else can you combine delicate shortcrust pastry with the freshness of fruits and berries in sweet juice and an airy cap of whipped cream on top?

What is crumble?

The English word that gives the name to the dessert, stunning in its simplicity and range of taste, means “crush, break into small pieces.” Queen Elizabeth simply loves its taste, and Gordon Ramsay adds caramel and lemon to it.

A crumble is halfway between pudding and cake and has no dough base, just a small crispy crust, similar to a streusel topping. Such desserts are especially revered by fighters for slimness and a healthy lifestyle, because their calorie content is only 190 calories, and even less if prepared without starch.

Starch is used to bind the pieces of fruit, although this is not necessary, but the butter and flour crumble is the main part of this dessert.

What fruits and berries are used for cooking?

Initially, the crumble was apple, because it is a native British dessert, but after it spread on the mainland, chefs from different countries began to experiment with the ingredients. As a result, the sand crumbs remained virtually unchanged, but apples began to gradually coexist or be completely replaced by other fruits: pears, cherries, blueberries and raspberries, apricots and peaches.

Almost all fruits are suitable for baking: with plums in combination with apples and cranberries, the crumble becomes a “masterpiece in five minutes,” because that’s how long the preparation takes.

Making the simplest crumble

You can cook anything with plums - from sweet pies, casseroles and jams to hot sauces and gravy for meat. This wonderful fruit has such a distinctive taste that it can radically change a dish with its presence. Plum crumble is no exception, especially if the plum in it is adjacent to cinnamon. This is truly unearthly bliss for a vegetarian.

To prepare, you need to take one kilogram of plums, remove the seeds and cut each half of the fruit into four parts, then mix the slices with two tablespoons of starch, and it is better to take corn starch - this will add a special flavor to the plum crumble. Then you need to add sugar: if you have a sweet tooth, then 150-180 grams is better, if not, then one hundred grams of granulated sugar will be enough. Mix the sweet fruit mass and place in a baking dish, and sprinkle on top with crumbs prepared in the following way: mix 100 grams of chilled butter with 100 grams of flour, 150 grams of sugar and 40 grams of walnuts. It is better to use a blender for this.

Add half a teaspoon of cinnamon and 70 grams of oatmeal to the resulting crumbs, mix again with a blender: you should get a crumb that looks like a streusel, which we sprinkle on the fruit in the baking dish.

Place the dessert in the oven and bake for about thirty minutes until done.

Recipe for plum crumble with raisins and apples

Cut three apples and six plums into pieces, after removing the seeds and seeds, place them in a bowl and sprinkle with two tablespoons of granulated sugar, add 50 grams of raisins and cinnamon on the tip of a knife (about three grams). Then add two tablespoons of liquid honey, stir so that it evenly coats the fruit, and place the prepared fruit mass in a baking dish, leveling the top.

In a separate bowl mix:

• 100 grams of wheat flour;
• 100 grams of butter;
• 100 grams of granulated sugar;
• 100 grams of oatmeal.

As you can see, the recipe for apple-plum crumble is incredibly simple: it’s easy to remember, so you don’t have to look at the cookbook every time. The mixture of flour and butter must be rubbed with your hands until floury-butter crumbs are formed, with which you can sprinkle pieces of fruit on top. Place in the oven and bake at 180 degrees.

Plum crumble from Jamie Oliver

The most charming chef on the planet prepares this dish in combination with other fruits that highlight the taste of plums, and the spices give such a mind-blowing aroma that even a meat-eater will salivate.

So, the list of necessary products:

• 600 grams of pitted plums;
• 1 apple;
• half ;
• 400 grams of kiwi;
• 200 grams of wheat flour, which must be sifted;
• 100 grams of oatmeal, although 8-grain cereals are also suitable;
• 100 grams of butter, it should be well chilled;
• 180 grams of granulated sugar;
• 1 teaspoon grated or ground ginger (fresh or dried).

Peel the kiwi and cut into pieces along with the plums, and the apple into thin slices. Using a blender, mix the flour, 70 grams of sugar and butter, then add the flakes and use your hands to grind the mixture into crumbly crumbs, which is the hallmark of the crumble.

Mix kiwi and plums, add the rest of the sugar, ginger and vanilla, mix and place in a baking dish - the one in which you will serve the plum crumble on the table. Level the top, place apple slices, onto which sprinkle buttery cereal crumbs. Place the pan in an oven already preheated to 180 degrees and bake for about forty minutes.

Jamie Oliver says this is an Irish plum cake recipe, so it's best served with clotted cream, as they do in Ireland. Sometimes he gets carried away with spices, and then his sweet desserts are called “heady” due to the abundance of taste.

What is crumble usually served with?

Most often, fruit casseroles are served with sour cream or cream whipped with vanilla and powdered sugar, so the butteriness of the cream smoothes out the rich taste of the fruit, and the shortbread complements the lightness of the dessert.

One of the peculiarities of this plum crumble is that it is served while still warm, so the cream begins to melt a little, enveloping the berries and giving unearthly bliss to those with a sweet tooth, irritating their taste buds. Although those who managed not to eat it right away and leave it for the morning claim that when cold it also tastes very pleasant, although, of course, it cannot be compared with just baked.

Some chefs add crushed nuts or coconut flakes when serving, but this is for the lover of innovation or a gourmet. In fact, there is no need to emphasize the taste of a traditional crumble with anything other than cream - it is already great.