Tag Archive for Crumble

Pear-Coconut Crumble

The idea for this crumble came from Jeroen Meus in his programme Dagelijkse Kost. He was making some kind of dessert, with some kind of mousse and a crumble topping. It was different than my normal crumble recipes and it seemed quite interesting, so I gave it a try. The difference is in the addition of coconut to the crumble, which gives it a lovely tropical flavour. You could also use ground nuts instead of the coconut as a variation. Another difference is that you bake the crumble separately from the fruit to achieve maximal crumbness. I used pears for this dessert because I had some pears laying around that needed to be used up, but this would be delicious with all kinds of fresh, stewed, fried or roasted fruits. Or use the crumble as Jeroen Meus did and sprinkle it over a mousse or pudding for some extra crispness.

Pear-Coconut Crumble

Pear-Coconut Crumble (4 servings)

55 g butter, cold, in cubes
55 g flour
55 g sugar
55 g coconut
pinch of salt
optional: vanilla

4 pears, peeled, cored and cubed
1 tbsp sugar

Preheat the oven to 180C. Place butter, flour, sugar, coconut, salt and vanilla (if using) together in a bowl. Rub with your fingers until a crumble mixture has formed. Spread out on a baking tray and place in the preheated oven. Bake for 10 minutes, then stir and bake for another 10 minutes until the crumble is golden and crisp. Make sure you keep an eye on it, because coconut sometimes is prone to burning. Leave to cool for a bit (this makes the crumble more crispy).
Meanwhile, place the pears, sugar and a drop of water in a pan. Cook until the pear has softened slightly.
Scoop the pear in small bowls, sprinkle with the crumble. Serve immediately.
You can make this dessert in advance, just keep the components separate until just before serving to prevent sogginess.

Apple Crumble Cake

I love baking new recipes and spending time on complicated projects, but it is good to have something easy up your sleeve that can be made with pantry ingredients which is perfect for unexpected visitors and busy days. This cake is very simple to make and only uses the basic ingredients that I (and most other people) always have available, and definitely shows you that you can make stunning things with few ingredients. The soft and fluffy vanilla cake layer, the moist and slightly tart apple layer spiced with cinnamon and the crispy crumble topping complement each other very well.

Apple Crumble Cake

Apple Crumble Cake (12 squares)

cake layer
100 g butter
100 g sugar
2 eggs
100 g self-raising flour

apple layer
2 apples
3 tbsp raisins
1 tbsp sugar
1/2 tsp cinnamon

streusel topping
40 g brown sugar
40 g sugar
60 g butter
pinch of salt
100 g flour

Line a 16 x 20 cm baking tin. Without lining it is almost impossible to get the cake out of the tin in one piece, because it is very moist (due to the apples) and therefore quite vulnerable. Preheat the oven to 160C.
Start with the cake layer. Cream the butter and sugar together, mix in the salt and vanilla. Add the eggs one by one, beating well after adding. Beat the mixture until light and fluffy. You can do this steps by hand, but I usually use a hand mixer. Fold in the self-raising flour carefully with a spatula. Pour the batter into the prepared baking tin and even it out. Scrape the bowl well, so you can re-use it for the other two layers, reducing the amount of dishes used.
Then prepare the apple layer. Peel, quarter and core the apples, then cube them. Mix with the raisins, sugar and cinnamon. Sprinkle evenly over the cake batter in the baking tin. Push the apple down a little into the batter, this helps with creating an even streusel topping.
Lastly prepare the streusel topping (again in the same bowl). Cream together the butter, brown sugar and white sugar (again using the hand mixer). Add the salt and vanilla. Add the flour, mix well with the spatula. Spread out the crumbs over the apple in the baking tin. Sometimes the mix doesn’t make crumbs automatically, then use your hand to loosen up the mixture.
Place the baking tin in the preheated oven, bake for about 40 minutes or until a cocktail stick comes out clean.

Brownies and fruit crumb bars

I’ve posted the recipes for these delicious treats before, but I did not post any pictures. Since these are really successful recipes that can be used for many occasions, I do have nice pictures now.

The classic brownies are easy, slightly gooey, very chocolaty but they are still not too messy to eat. Therefore you can take them very well and you don’t need napkins or plates & spoons to eat them. People do love them, I get compliments whenever I make these!


The fruit crumb bars are also very easy to make. They have streusel/crumbs on top, which I absolutely love, and these are very portable and easy to eat as well. And it is really easy to make a variation, you just use a different kind of jam.

Fruit Crumb Bars

Blueberry Muffins

Lately I have been obsessed about muffins. A while ago I made very tasty coffee cake muffins, at the moment I am writing about a new blueberry muffin recipe, and there is another muffin recipe in the pipeline.

These muffins are awesome. They don’t have that nice, big, cracked top you see on some muffins, but I found out that it is not true that muffins should be like that. Peaked, cracked tops mean too much baking powder, causing a funny taste, and/or overworking the batter, which causing the muffins to become chewy. These are nothing like that, they have a lovely crisp top and are very tender. They are nice and moist, not too sweet and the sour cream and the fruit together give a nice fresh, sour taste, but nothing too overwhelming.

Blueberry muffins (12)
From Joe Pastry

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1/2 cup sour cream, room temperature (can be substituted with crème fraîche or yoghurt)
1/4 cup milk, room temperature
1 1/2 cups blueberries (I use frozen, which does stain the batter a little)
Or substitute berries with 3/4 – 1 cup chocolate piece or nuts
Optional: streusel topping from coffee cake muffins mentioned above

Preheat your oven to 175C. Grease a muffin mold or line with paper muffin cups. Cream the sugar and the butter until it’s light and fluffy. Beat the eggs into the butter/sugar mixture one at a time, then the sour cream and milk. Pour the dry ingredients into the bowl and gently fold it all together, leaving a few spots of unmixed flour. Add the blueberries and stir until just incorporated. Don’t overwork! Fill the molds about 3/4 of the way to the top. Bake for 25 minutes, until a toothpick inserted in the centre comes out clean. Cool on a wire rack and eat. As with all muffins, these are fresh the best, but the next day they still taste okay.

Coffee Cake Muffins

Most muffins nowadays are actually no muffins at all, but cupcakes that are called muffin to seem more healthy/trendy. I don’t mind a nice cupcake, but I would prefer people to call things what they really are. Muffins should be less sweet than cupcakes, and more bread-like than cake-like. Not light and fluffy, but slightly dense and moist. When I stumbled upon this recipe, I was really happy to read that people actually agree with me about how real muffins should be, and to have a good, real muffin recipe!
The muffins you make with this recipe are exactly what a real muffin should be. The spices give the muffin a slightly spicy taste, but nothing too overpowering. I think it is a great base recipe for muffins and I would love to experiment with other flavours, like blueberry, apple-cinnamon or coffee and chocolate chips, or fill them with some jam and glaze them with a simple icing, but I have not tried these variations yet. Too much to experiment and too much nice recipes, too little time…. (and not enough people to eat the muffins and other stuff for me).
The original recipe used another streusel recipe containing walnuts, which I did not have on hand, so I used my own trusty streusel recipe. I think the crunchy streusel texture gives a lovely contrast to the soft muffin, for me the more streusel on top the better, but I think you could also make these very well without any streusel or with a sprinkle of coarse sugar.

Coffee Cake Muffin

Coffee Cake Muffins (6 normal sized muffins)
Adapted from Sweet Cream

3/4 cup flour
1/4 cup sugar
3/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp powdered vanilla (or use some vanilla extract/sugar instead)
1/8 tsp salt
30 gram butter
1 egg
1/4 cup buttermilk (or milk soured with 1/2 tsp lemon juice)

For the streusel:
20 gram brown sugar
20 gram sugar
30 gram butter
pinch of salt
some cinnamon and vanilla
50 gram flour

Mix all the dry ingredients. Crumble the butter in until the mixture resembles coarse breadcrumbs. Add the egg and buttermilk and mix until just combined. The mixture will be still lumpy, that is ok. If you stir until the mixture is completely smooth, the muffins will be tough.
For the streusel cream the butter with the sugar, salt, cinnamon and vanilla. Mix in the flour, you will get a crumbly mixture.
Divide the batter over six muffin tins lined with muffin liners. Divide the streusel mixture on top. Cook in a preheated oven at 200C for 15-18 minutes, until the top is golden and a wooden toothpick comes out clean. Leave to cool 10 minutes, serve warm (but cold also very tasty). As with all muffins these are freshly baked the tastiest, when you leave them longer the streusel will get soggy.

Peach, apple and blueberry cobbler

I love my apple crumbles, and I can make many variations by adding other things (pears, blueberries, raisins, nuts), but sometimes I just want something different. So I tried this cobbler. A cobbler is basically biscuit dough dolloped on top of the same kind of fruit fillings you would use for a crumble. The recipe I used makes a very, very, very sticky dough and with all the butter and cream in it, it is not very healthy. But it is very tasty!

Peach, apple and blueberry cobbler (oven dish of 22 cm)
From The Professional Pastry Chef – Bo Friberg
210 gram bread flour
1/3 tsp salt
1 tablespoon baking powder
40 gram butter
260 ml cream

1 can of peaches, drained (if in season, use fresh)
1 apple, peeled, cored and cubed
1/2 cup blueberries
2 tbsp sugar

Mix the fruits with the sugar and put in the oven dish.
Sift together the flour, salt and baking powder. Cut the butter into the flour mixture until the size of small peas. Pour in the cream and mix (the original recipe suggests to do this by hand, but when I tried I had all the dough stuck to my hand, so it might work better to use a spatula). Dollop roughly (it is a rustic dish!) on top of the fruit mixture.
Bake 30-40 minutes at 210C. Serve hot, with some whipped cream with a little sugar and vanilla.

Blueberry (streusel) muffins

I adore this recipe! A long time ago, the albert heijn (a supermarket in the Netherlands) used to sell blueberry muffins. Those were my favourite. But all of the sudden, they did not have these muffins any more. Instead they would have vanilla muffins with fake chocolate in them… Since then I have been looking for a good recipe to make these muffins myself, and I think that with this recipe, I have found it. The muffins are very light and fluffy and packed with blueberries. And the streusel topping (something I nicked from German streuselkuchen, another pastry I like a lot) gives it a nice crunch.

Blueberry streusel muffins (for about 8 muffins)
Adapted from The professional Pastry Chef – Bo Friberg and Advanced Bread and Pastry – Michel Suas

45 gram vegetable oil
45 gram molten butter
180 gram sugar
2 eggs
140 gram milk
240 gram flour
2 tsp baking powder
1 tsp salt
150 blueberries (don’t defrost frozen ones!)

Streusel topping
40 gram brown sugar
40 gram sugar
60 gram butter
100 gram flour

Prepare the streusel topping first. Cream the sugars, butter, salt and vanilla together. Mix in the flour, the mixture should be crumbly. If not, add some more flour. It is a bit more than you need, but you can freeze this mixture very well! I use it as a fast topping for fruit crumbles, for example. You can use it directly from the freezer.

Sift together the salt, baking powder and flour.
Mix the oil, butter, sugar, egg, milk and vanilla. Fold in the dry ingredients, don’t over mix! Fold in the berries. Scoop in a lined muffin tin, sprinkle some streusel on top and bake for 20-30 minutes on 190C. Let cool for 10 min in the tin, then take out to prevent sogginess and let them cool until room temperature. You can also grease and flour the muffin tin, but I found the muffins quite hard to get out without breaking them.

Muffins are best eaten fresh. So bake them, let them cool and eat them. If you leave them overnight, the streusel will get soggy and the muffin itself will get dry. I read that the batter actually can be frozen very well (pre-divided in muffin liners) but I did not try that yet, I think it is easy enough for me to make the batter fresh when I want.

Elegant apple crumble

I wrote about apple crumble before. That apple crumble was quite a rustic, wintery dish. This apple crumble isn’t. It is much more elegant and light. And also very easy and delicious! It can be eaten warm or cold, on it’s own or with cream or ice-cream. A nice variation is to use pear in stead of apple, or a mixture of the both. Mixing in some berries will work very nice as well.

Apple crumble (4-6 portions)
Adapted from New Classics – Gary Rhodes

4 apples (use a variety you like), peeled, cored and in cubes
1 tbsp sugar
1 tbsp lemon juice
175 gram flour
100 gram butter
75 gram sugar
50-75 gram chopped hazelnuts or almonds (can be omitted)

Preheat the oven at 200C. Mix the apples with the sugar and the lemon juice in a baking tin. In a separate bowl, rub the butter with the flour until the texture of fine breadcrumbs. Then add in the sugar and chopped nuts (if using) and rerub to coarse crumbs. If you omit the nuts the crumble can be a bit wet and sticky, it will help to put the dough in the freezer for a while and then make crumbs of it, or add a little more flour. Pour the crumbs on top of the apples and cook for 35-45 minutes in the preheated oven. The top should be pale golden, not too dark.

Blueberry crumb bars

These bars are the best ever! Run to the shop, buy everything you need and make them. They are very easy to make, easy to make different variants and they are just very delicious.

Blueberry crumb bars (enough for a cake tin, double if using a square tin)
Adapted from My baking addiction

1/2 cup sugar
1/2 tsp baking powder
1 1/2 cup flour
115 gram butter
1 egg
lemon zest (optional)
filling (see note below)

Preheat the oven at 190 degrees Celcius. Prepare a baking tin. Crumb all ingredients together, either by hand or in a kitchen machine. Put half of the mixture in the bottom of the tin, press down to a firm base. Spread the filling over it. Then put the rest of the dough on top, in crumbles. Bake 45 minutes. Let it cool for a bit, then slice in cubes.

Note: the recipe suggested to use 2 cups of blueberries with 1/4 cup sugar and 1 1/2 tsp corn starch. Although the effect was very delicious, it was something to put in a bowl and use a spoon for, it did not result in nice square crumb bars. So I suggest to use less fruit or more corn starch (but not too much, then it gets starchy). You can use any kind of fruit you like. Another option is using jam, like I did the second time I baked this. It worked out very well, by using jam I did end up with the nice squares.

Crumble, new variations

A while ago I posted this about apple crumble. Since then I tried some new versions. I always use the same topping, but I swapped the filling.

The first new variation was blueberry-raspberry crumble. I wanted something sweet and (sort of) healthy and the only fruit I had left was some frozen blueberries and raspberries. It worked really well, the combination of sweet and tart.

The second new variation was apple-banana-blueberry-raspberry. The banana and the apple were really on the edge of spoiled, so I really needed to use them. I added the blueberries and raspberries because I could. I also wanted to add some orange parts, but the cup I bake my crumble in was already full, so I skipped it. It worked really well, the banana made it very sweet, but it was balanced with the sourness of the raspberry.