The Humble Crumble is a bit of an English thing, but these sorts of recipes do appear in other cuisines under different guises.
They are also called crisps, cobblers, streusels or Smulpaj (a similar Swedish dessert)!
They originated in World War II in the UK when rationing limited the amount of ingredients available for pastry and so cheaper more readily available things like oats were substituted into the toppings for the cooked fruit, which apparently was aplenty!
We have a Humble Crumble ebook that is available to Insiders only at this stage. It was a lot of fun to put together because literally any fruit can be paired with any topping, making a mix and match dessert very easy to achieve! This is one of those suggestions for the fruit base, and we loved it! Hoping you will too.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 600 Grams persimmons (fuyu fruit), cut into pieces, skin on
- 1 Limes juice
- a generous grating of fresh nutmeg
- Brown Sugar Crumble Recipe
- Pecan Coconut Shortbread Crumble Recipe
- Almond Oat Crumble Recipe
Place all fruit ingredients into the Thermomix bowl and cook 10 min/100°C/speed 1/MC off.
Preheat oven to 180°C. Butter a small baking dish.
Scrape the fruit into the baking dish and top with any of the crumbles of choice. Bake 10-15 minutes until fruit is bubbling up into the topping.
Serve with custard, cream or ice cream...or all three!