Easy Crumbles

Berry Croissant Crumble

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Berry Croissant Crumble

Prep  10 mins + 20 mins to stand | Cook 35 mins | Serves 6

2 cups milk
3 eggs, at room temperature
½ cup thickened cream
¼ cup caster sugar
1 tsp vanilla essence
12 mini croissants, torn
400 g frozen mixed berries
½ tsp ground cinnamon
¼ cup white chocolate melts
½ cup toasted nut muesli
2 tbsps shelled pistachios
2 tbsps pepitas (shelled pumpkin seeds)

1 cup vanilla yoghurt, to serve

1. Preheat oven to 160 C. Whisk milk, eggs, cream, sugar and essence in a jug. Layer croissants in a 1.5 litre (6 cups) ovenproof dish.

2.  Pour egg mixture evenly over top of croissants. Sprinkle with berries and cinnamon. Stand for 20 mins.

3.  Place dish in a large roasting pan. Add enough boiling water to come halfway up the sides of the dish. Bake for 35 mins or until just set at centre. Remove from oven.

4.  Combine white chocolate melts, muesli, pistachios and pepitas in a bowl. Sprinkle muesli mixture over top of croissants. Top with some yoghurt. Serve with the remaining yoghurt.
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Sticky Date Crumble

Prep 20 mins + 10 mins to stand | Cook 25 mins | Serves 4

¾ cup pitted dried dates
½ cup just-boiled water
½ tsp bicarbonate of soda
1½ tbsps plain flour. Plus
¼ cup extra
30 g butter, chopped, plus
50 g extra, at room temperature
½ cup traditional rolled oats
2 tbsps chopped pecans
1½ tbsps brown sugar, plus
½ cup, firmly packed, extra
1 egg, at room temperature
½ cup self-raising flour
50 g chocolate peanut bar, finely chopped

1 quantity Butterscotch Sauce (see tip), to serve

1.  Preheat oven to 180 C. Grease 4 x 1 cup ramekins. Combine dates and just-boiled water in a heatproof bowl. Stir in bicarbonate of soda (mixture should fizz). Stand for 10 mins.

2.  Place plain flour in a small bowl. Rub in butter to make fine crumbs. Stir in oats, pecans and sugar. Using an electric mixer, beat extra butter and extra sugar in a bowl until creamy. Add egg, beating well. Fold in combined self-raising flour and extra plain flour alternately with date mixture, until combined. Spoon into ramekins. Sprinkle with oat mixture. Bake for 20 mins.

3.  Sprinkle with chocolate bar; bake for 5 mins or until golden brown. Serve with Butterscotch Sauce.

TIP: BUTTERSCOTCH SAUCE Combine ¾ thickened cream, ½ cup firmly packed brown sugar and 50 g butter in a small saucepan over low heat. Cook and stir for 2 mins or until sugar dissolves. Bring to the boil. Reduce heat; simmer, stirring, for 5 mins or until sauce thickens. Makes 1 cup.

Apple & Raspberry Crumble

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Apple & Raspberry Crumble

Prep 10 mins | Cook 30 mins | Makes 4

1 kg green-skinned apple, peeled, cored, cut into
2 cm pieces
1 cup frozen raspberries
½ cup caster sugar
2 tbsps lemon juice
1 tsp vanilla essence
½ tsp mixed spice, plus
½ tsp extra
½ cup plain flour
½ cup moist coconut flakes
2 tbsps brown sugar
60 g chilled butter, chopped

½ cup skinless hazelnuts, coarsely chopped Icing sugar, to dust Vanilla ice cream, to serve

1.  Preheat oven to 200 C. Grease 4 x ¼ cup ramekins. Place on an oven tray. Combine apple, raspberries, caster sugar, juice, essence and mixed spice in a large bowl. Spoon the mixture into ramekins.

2.  Combine flour, coconut, brown sugar and extra mixed spice in a bowl. Rub in butter to make fine crumbs. Stir in hazelnuts. Spoon hazelnut mixture over apple mixture.

3.  Bake for 30 mins, or until golden and bubbling. Stand for 5 mins. Dust with icing sugar. Serve with ice cream.
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Toffee Apple Crumble

Prep 15 mins + cooling | Cook 30 mins | Serves 6

8 green-skinned apples, peeled, cored, thickly sliced
½ tsp ground cinnamon, plus
1 tsp extra
½ x 400 g can caramel
¼ cup thickened cream
¾ cup gluten-free plain flour
⅓ cup demerara sugar
⅓ cup flaked almonds
¼ cup desiccated coconut
100 g butter

1 tbsp golden syrup Vanilla custard, to serve

1.  Preheat oven to 180 C. Place a 20-cm (base measurement), 2-litre (8 cups) round ovenproof dish on an oven tray. Combine apple and cinnamon in a heavy-based saucepan over moderate heat. Cook, cover, stirring occasionally, for 6 mins or until apple is tender. Remove from heat. Cool. Add caramel and cream; mix well. Spoon into prepared dish.

2.  Sift flour and extra cinnamon into a bowl. Stir in demerara sugar, flaked almonds and desiccated coconut. Melt butter and golden syrup in a small saucepan over moderate heat. Stir into flour mixture to form coarse crumbles. Sprinkle over apples in dish.

3.  Bake for 20 mins or until golden. Serve with custard.

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