Best 2 Summer Fruit Honey And Hazelnut Crumble Recipes
Indulge in the delectable symphony of flavors with our irresistible Summer Fruit, Honey, and Hazelnut Crumble. This classic dessert is elevated with a medley of fresh summer fruits, a drizzle of sweet honey, and a crunchy hazelnut topping. Each bite offers a harmonious blend of textures and flavors that will tantalize your taste buds. Our collection of recipes provides options for every skill level, from the novice baker to the seasoned pastry chef. Dive into the realm of culinary delight as we guide you through the steps of creating this exceptional dish.
**Recipes included:**
**Main Recipe**:
- A detailed guide to preparing the classic Summer Fruit, Honey, and Hazelnut Crumble, including step-by-step instructions and a list of necessary ingredients.
**Additional Variations**:
- **Gluten-Free Crumble**: catering to individuals with dietary restrictions, we offer an alternative recipe for a gluten-free version of the crumble topping.
- **Vegan Crumble**: for those following a plant-based diet, discover how to make a delightful vegan version of this delectable dessert.
- **Individual Crumbles**: transform the classic crumble into adorable individual servings, perfect for special occasions or intimate gatherings.
- **Hazelnut Praline Sauce**: elevate your dessert with a rich and nutty hazelnut praline sauce, adding an extra layer of flavor and decadence.
SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE RECIPE - (3.3/5)
Provided by harlan-2
Number Of Ingredients 4
Steps:
- Put the fruits in a pan or microwave dish with about 2cm water in the bottom and cook gently fo 10-15 minutes(4-6 minutes in microwave), or until the fruits are soft without being totally mushy. Sweeten to taste with honey or brown sugar (the Saxons would have used doney); how much you need will depend on which fruits you have used. Drain the excess juice and save to serve with the pudding. Next, chop the hazelnuts in a food processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit int an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F. Gas Mark 4) for 20-30 minutes or till the top is slightly crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.
Provided by Melissa Clark
Categories easy, cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
- Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
- Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
- Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
Tips:
- Mise en place: Before starting, ensure all ingredients are measured and at room temperature (unless otherwise specified).
- Perfect crumble topping: Use a combination of flour, butter, sugar, and hazelnuts for a crispy and flavorful topping.
- Plump summer fruits: Select ripe and flavorful berries and stone fruits for the best flavor and texture.
- Honey sweetness: Adjust the amount of honey based on the sweetness of your fruits and your personal preference.
- Baking time: Keep an eye on the crumble while baking and remove it from the oven once the topping is golden brown and the fruit is bubbling.
Conclusion:
This delightful summer fruit, honey, and hazelnut crumble is a perfect way to celebrate the season's bounty. With its vibrant colors, sweet and tangy flavors, and irresistible crispy topping, this dessert is sure to be a hit at any gathering. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it as a cool and refreshing treat, this crumble is a true testament to the joy of summer.
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