Warm and comforting crumbles are great for winter - serve with custard, cream or ice cream. Here are five great recipes in single portion sizes.
QUINCE AND BERRY CRUMBLE
3 quinces, peeled and diced
75 g sugar
250g frozen raspberries
100g plain flour
75g soft brown sugar
Place the quince and sugar in a pot and add just enough water to cover. Cover and simmer until the quinces are soft.
Uncover and increase the heat until the liquid thickens into a syrup. Mix in the frozen raspberries, then, using a slotted spoon, divide the mixture between 8 buttered and ovenproof cups/mugs.
Preheat the oven to 190°C.
CRUMBLE TOPPING: Place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Spoon the topping equally among the cups/mugs.
Bake for 15 minutes. Serve warm from the oven.
PEAR AND CHOCOLATE CRUMBLE IN A PASTRY CUP
Serves 6 - 8
4 large unripe pears, peeled and cubed
1 egg, beaten
45ml brown sugar
5ml vanilla essence
375ml rolled oats
150g chocolate chips
In a pot, add the pears and enough water to just cover. Simmer until soft and then turn up the heat to reduce the liquid.
Deglaze the pan with the sherry. Set aside.
Preheat oven to 200°C.
PASTRY CUPS: Add the butter, flour and cocoa to a food processor and pulse until mixture is fine. Add egg and pulse until it forms a ball of pastry.
Roll pastry out to 2mm thick and cut out a circle using a small pot lid. Drape the circle of pastry over a dariole mould or other small, round ovenproof bowl. Bake until cooked through, about 15 minutes. Turn over while still hot.
CRUMBLE TOPPING: Add the butter, sugar and vanilla essence to the food processor. Pulse until well combined. Mix in the walnuts and hazelnuts and pulse again to incorporate. Add the oats and turn the mixture out into a large mixing bowl before adding the chocolate chips.
Add some cooled pears to the cooled pastry case and top with a generous amount of crumble topping.
Turn the oven down to 170°C and bake for 20 minutes
* If pears are ripe and juicy, add them to a pot with the sherry (no water) and simmer for a few minutes until infused.
ALMOND AND FRUIT COMPOTE CRUMBLE
1 kg mixed dried fruit
1 stick of cinnamon
125ml nutty wheat flour
5ml ground cinnamon
60ml brown sugar
125ml flaked almonds
60ml ground almonds
75g softened butter
Preheat the oven to 180°C.
Add fruit mix to a pot with the cinnamon stick and cover with water. Simmer until fruit is very soft.
Divide fruit and syrup between 8 oven-proof cups.
Combine flour, cinnamon, brown sugar and almonds in a large bowl. Using your fingertips, rub butter into flour mixture until mixture is moist and lumpy.
Spoon the crumble topping over the fruit. Bake for 20 minutes or until golden.
TROPICAL PINEAPPLE CRUMBLE
2 fresh pineapples, peeled, halved, cored and coarsely chopped
80ml brown sugar
375ml tropical muesli
60ml plain flour
125ml flaked coconut
40g butter, extra, melted
Melt butter in a pan over medium heat. Add the pineapple and sugar and stir to combine. Cook, stirring, for 3 minutes or until the sugar dissolves. Simmer for 10 minutes or until the pineapple is soft and the syrup thickens.
Spoon the pineapple mixture evenly between 6 ovenproof cups.
Combine the muesli, flour, coconut, honey and extra butter in a bowl.
Sprinkle muesli mixture over pineapple mixture. Bake for 15-20 minutes or until the crumble is golden brown.
APPLE AND FRESH DATE CRUMBLE
4 apples, peeled, cored and chopped
125g fresh dates, pitted and chopped
80ml fresh orange juice
1 cinnamon stick
80ml rolled oats
50g chopped pecans
45ml flaked coconut
Preheat oven to 180°C.
Place apples, dates, orange juice and cinnamon stick in a saucepan and bring to the boil. Reduce the heat and simmer, covered, for 2-3 minutes or until just tender.
Discard the cinnamon stick and divide the mixture among 6 ovenproof cups.
Combine oats, pecans and coconut. Spoon evenly over the top of the 6 cups and bake for 15 minutes. - The Star