Top it with a crumble - recipes

Apple and strawberry pinwheel cobbler

Apple and strawberry pinwheel cobbler

Published Jun 9, 2014

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A CRUMBLE is probably the most familiar to most of us. It is a streusel-like topping over fresh fruit that gets baked. The streusel is usually a simple mix of flour, brown sugar, butter, oats, nuts or spices.

A COBBLER is a scone dough placed over a sweet or savoury mixture. The dough is cut into rounds, giving it the appearance of a cobbled road, hence the name.

 

CITRUS TRIFLE CRUMBLE

Serves 4 to 6

1 loaf Madeira cake, sliced

3 oranges, peeled and segmented

125ml orange juice

10ml orange liqueur

125ml bought or home-made lemon curd

Crumble

50g butter, chilled

30ml castor sugar

200ml cake flour

125ml desiccated coconut

5ml orange rind

Preheat oven to 180°C.

Place a layer of cake at the bottom of an oven-proof dish. Arrange orange segments over the cake.

Combine orange juice and liqueur and drizzle over the top.

Top with a layer of lemon curd and a layer of crumble.

Bake for 15 to 20 minutes until golden.

Serve with whipped cream.

CRUMBLE: Place butter, sugar and flour into a food processor and pulse until the mixture resembles breadcrumbs.

Stir in the coconut and orange rind.

 

VANILLA, PEAR AND BERRY CRUMBLE

Serves 4 to 6

15g butter

6 pears, peeled, cored and cut into 3cm pieces

5ml vanilla pasteor vanilla essence

30ml castor sugar

500ml frozen mixed berries

Crumble

250ml flour

60ml brown sugar

75g butter

125ml oats

80ml flaked almonds

60ml shredded coconut

Preheat oven to 180°C.

Melt butter in a large frying pan over medium heat. Add pears, vanilla and sugar. Mix well to combine.

Cook for 5 to 6 minutes until the pear is just tender.

Stir in the berries.

Divide the mixture among 4 to 6 ovenproof ramekins.

Top with the crumble and bake for 15 to 20 minutes until golden.

CRUMBLE: Combine flour, sugar and butter in a processor and blend to resemble breadcrumbs.

Stir in the oats, almonds and coconut.

 

BANOFFIE CRUMBLE

Serves 4 to 6

125g butter

125ml castor sugar

250ml flour

5ml baking powder

a pinch of salt

2 eggs

5ml vanilla essence

3 to 4 bananas, peeled and sliced diagonally

385g tin of caramel condensed milk

Crumble

125ml flour

125g butter

60ml brown sugar

60ml pecan nuts, roughly chopped

60ml oats

5ml ground cinnamon

Preheat oven to 180°C.

Grease an ovenproof dish with non-stick cooking spray.

Place butter, sugar, flour, baking powder, salt, eggs and vanilla into a food processor and blend until smooth. Pour batter into the prepared dish.

Layer the bananas on top and cover with caramel.

Sprinkle the crumble over the caramel to cover and bake for 30 to 40 minutes until golden and bubbly.

CRUMBLE: Place flour, butter and sugar into a food processor and blend to resemble breadcrumbs.

Add the rest of the ingredients and stir until combined.

 

CITRUS VEGETABLE STEW WITH CHEESE AND HERB COBBLER

Serves 6 to 8

Stew

2 to 3 small leeks, sliced

3 carrots, peeled and cut into chunks

2 potatoes, peeled and cubed

3 to 4 parsnips, peeled and cut into chunks

1 sweet potato, peeled and cut into chunks

45ml olive oil

salt and pepper

grated rind of 1 orange

80ml fresh orange juice

250ml vegetable stock

Cobbler

500ml cake flour

10ml baking powder

80g butter, cubed

500ml grated mature cheddar cheese

45ml chopped chives

45ml chopped parsley

1 egg, beaten

about 250ml milk

beaten egg for glazing

Combine all the vegetables in an ovenproof casserole. Pour over the olive oil and seasoning and toss well to coat.

Add the orange rind, juice and stock and roast at 180°C for 30 to 40 minutes or until the vegetables are soft.

Remove from oven. If all the liquid has evaporated, add more vegetable stock.

Arrange the cobbler topping over the vegetables.

Return to the oven and bake until the cobbler topping is golden brown, about 15 to 20 minutes.

Remove and serve warm.

COBBLER: Combine the flour and baking powder in a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs.

Add the cheese and herbs and mix.

Combine the egg and milk and add enough of it to the mixture to form a dough that is soft but not sticky.

Turn on to a floured surface and knead gently. Roll out to about 2cm thickness and, using a scone cutter or a glass, cut out the dough.

Arrange over the vegetables and brush with beaten egg.

 

 

APPLE AND STRAWBERRY PINWHEEL COBBLER

Serves 4 to 6

60g butter

6 apples, peeled, cored and cut into wedges

60ml castor sugar

30ml lemon juice

5ml ground cinnamon

250g strawberries, halved

Topping

500ml cake flour

10ml baking powder

60ml castor sugar

100g butter, cubed

1 egg, beaten

about 250ml buttermilk

160ml smooth strawberry jam

Heat the butter in a pan and add the apples, castor sugar, lemon juice and cinnamon. Cook gently for about 5 minutes. Add the strawberries and mix.

Remove and place in an ovenproof dish. Arrange the pinwheel topping over the fruit and bake at 180°C for 20 to 30 minutes until golden brown.

Remove and sift with icing sugar before serving with either whipped cream or custard.

TOPPING: Combine the flour, baking powder and castor sugar in a bowl.

Add the butter and rub in until the mixture resembles breadcrumbs.

Combine the egg and buttermilk and mix well. Add to the flour to form a dough that is soft but not sticky.

Turn on to a floured surface and knead gently. Roll out to form a rectangle abut 30 x 25cm. Spread with the jam and roll up from the long side like a Swiss roll.

Cut into slices about 3cm thick.

Arrange cut-side up over the fruit.

 

BEEF STEW WITH SWEET POTATO COBBLER

Serves 4 to 6

1kg beef shin, cubed

45ml seasoned flour

45ml olive oil

10ml chopped garlic

1 large onion, chopped

1 large carrot, peeled and diced

2 stalks of celery, chopped

400g tin of chopped tomatoes

30ml tomato paste

250ml beef stock

salt and pepper

Cobbler topping

500ml cake flour

10ml baking powder

80g butter, cubed

125ml grated Parmesan cheese

250ml cooked and mashed orange sweet potato

1 egg

180 to 200ml buttermilk

beaten egg for glazing

extra grated Parmesan

Toss the beef in seasoned flour.

Heat the oil in a pot and fry the meat in batches till nicely browned. Remove and set aside.

Add garlic, onion, carrot and celery to the pot and fry for 5 minutes.

Return the meat to the pot with the tomatoes, tomato paste and beef stock. Season well.

Bring to a simmer, cover and cook until the meat is tender –for 1 to 2 hours.

Spoon the mixture into an ovenproof casserole. Arrange the cobbler topping over the meat. Bake at 180°C for 20 to 30 minutes until golden brown.

Remove and serve warm.

COBBLER: Combine the flour, baking powder and butter in a bowl. Rub in the butter until the mixture resembles breadcrumbs.

Mix in the Parmesan cheese.

Combine the sweet potato, egg and buttermilk and mix well. Add to the flour mixture to form a dough that is soft but not sticky.

Turn on to a floured surface and knead gently. Roll out to about 2cm thickness and cut out with a scone cutter or a glass.

Place over the meat. Brush with beaten egg and sprinkle a little cheese on each scone.

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