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Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…
Click on the recipe to reveal Delia's favourite crumble topping - and a filling that would be particularly good at Christmastime, when mincemeat is definitely flavour of the month.
Raspberries may not be the obvious choice for a crumble, but their sharpness perfectly offsets the sweetness and texture of the topping. Give it a go!
Apple crumble is one of your all-time favourite desserts, so why not give it an extra dimension with pecan nuts and mascarpone cream, lifting it into the luxury league.
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
This is what I suppose I should call a 'master recipe' as it can be varied in endless ways. Raspberries are perhaps the nicest filling, but you could also use rhubarb, gooseberry or dried apricots and almonds. An alternative topping to the one I have
You can make these with ready-to-eat dried apricots, but in the summer they are even better made with fresh.
This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.
It is so simple to make proper custard, not only does it taste better than anything ready made it freezes well too.
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