Home > Recipes > Crumble recipes > Classic crumble mix and four filling ideas

Classic crumble mix and four filling ideas

Published: 31 Oct 08
Updated: 18 Mar 24

Looking for different crumble ideas? Once you know how to make the easy crumble mix you can try any one of the four different fillings, including apple and berry, classic apple, pear and stem ginger and plum and almond – they’re all shown on this page.

Let’s face it, there’s a crumble for every month of the year, especially if you also try our gooseberry crumble and rhubarb crumbles, too!

Easy
November 2008

Test kitchen approved

Each crumble serves 4 people
Hands-on time 20 min, oven time 40 min

Let’s face it, there’s a crumble for every month of the year, especially if you also try our gooseberry crumble and rhubarb crumbles, too!

Save recipe

Save

Save recipe Print

Rate

Ingredients

For the crumble

100g cubed cold butter
40g caster sugar
75g demerara sugar
125g self-raising flour

For the apple and berry filling

500g bag of frozen summer or forest fruits
1 large cooking apple, cored and chopped
2 tbsp caster sugar

For the classic apple filling

600g cooking apples, chopped
A few cloves
A good pinch of ground cinnamon
1 tsp ground ginger
3 tbsp caster sugar

For the pear and stem ginger filling

500g firm but ripe pears, sliced
3-4 pieces stem ginger
2 tbsp ginger syrup from the jar
2 tbsp caster sugar

For the plum and almond filling

600g mixed plums, halved and stoned
3 tbsp caster sugar
1 tbsp almond essence

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

In a large bowl, rub the butter together with caster sugar, demerara sugar and self-raising flour, until like coarse breadcrumbs. Freeze or use as a topping for any of the following fruit fillings.
For the apple and berry filling: mix the bag of frozen summer or forest fruits with the apple and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
For the classic apple filling: mix the cooking apples with the cloves, cinnamon, ginger and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.

For the pear and stem ginger filling: mix the pears with the stem ginger, the syrup and caster sugar in a 1.2-litre ovenproof dish and top with the crumble mix.
For the plum and almond filling: mix the mixed plums with the caster sugar and almond essence in a 1.2-litre ovenproof dish and top with the crumble mix.
Bake the crumbles at 200°C/fan180°C/gas 6 for 40 minutes, until golden.