Crumble is simply fruit under a topping. You may use almost any fruit and depending on the season you can have a yummy dessert or a dish for afternoon tea. You have to be careful with the temperature of the dish. The cool crumble topping may conceal very hot fruit lava.

I have already made apple crumble with a classic crumble topping (which we use for yeast cake), rhubarb and strawberries under a coconut crumble topping, and today I prepared oat crumble with pineapple and apples. I added a bit of maple syrup to the crumble topping so it had a slightly caramel taste. I served it with vanilla yoghurt sauce, but it is also excellent without it.

Ingredients (for 5 people)
half a pineapple
4 apples
1 tablespoon of maple syrup
1 tablespoon of butter
crumble topping
100g of rolled oats
2 tablespoons of brown sugar
1 tablespoon of maple syrup
100g of butter
2 tablespoons of wholemeal flour
2 tablespoons of sesame seeds

Heat the oven up to 180C.
Grind the rolled oats and sesame seeds, but not too thoroughly. Add the sugar, maple syrup and cold butter. Mix the ingredients together by hand so that everything sticks together to make a crumble, and then put it into the fridge for 15 minutes.
Peel the pineapple and cut it into small pieces. Wash and peel the apples and grate them. Drizzle the pineapple and apples with the maple syrup and mix it in. Smooth some small casserole dishes with some butter, put the fruit into them and then add the crumble topping. Bake for 25-30 minutes.

Enjoy your meal!

Try also
Rhubarb and strawberries under a coconut crumble topping
Apple crumble
Chocolate dessert times two