Fruit crumble recipe please

Does anyone know how to make a fruit crumble! One that has tinned peaches, pears, apples etc! One that goes a long way (3 families to feed) thanks :)

Rub 120 g butter into 1 1/2 cups flour, stir in 80g sugar. Can add 70 g chopped pistachios. Sprinkle over fruit. Bake 20 mins till golden and bubbling. Serve with Greek yoghurt or whipped cream. Just double or triple the crumble ingress until it looks enough to give a good layer on top of the fruit.

Rub 120 g butter into 1 1/2 cups flour, stir in 80g sugar. Can add 70 g chopped pistachios. Sprinkle over fruit. Bake 20 mins till golden and bubbling. Serve with Greek yoghurt or whipped cream. Just double or triple the crumble ingredients until it looks enough to give a good layer on top of the fruit.

zharacadz, there are many who post here who know how to make fruit crumble and there's about the same number of variations on fruit crumble recipes.Basically any fruit can be used, including bananas and some people prefer to cook their fruit first, or alternatively use cooked/canned fruit.Here are some recipes that I have very succesfully used for many years.

FRUIT CRUMBLE
½ cup each of plain flour and rolled oats
¼ cup sugar
50g cold butter, cubed
1 tsp cinnamon -see note below

Using a food processor process all the ingredients together until they are a crumbly mix.
Note: Use whatever sugar you have or prefer -I prefer raw but brown or white are ok too.
Because I prefer to make this "in bulk" and then add the spice according to the fruit I'm using I don't usually add the spice to the crumble topping. For apple crumble I would use 3-4 large apples and grate the unpeeled apples, add the cinnamon to the apples, and then add the crumble topping. 20-30 minutes in the oven and it's ready.

PEACH (or whatever fruit you like) CRUMBLE
2 cups cooked peach slices, drained - reserve ¼ cup syrup from the peaches)
50g butter
¼ cup sugar
¼ tsp each of salt and cinnamon
1¼ cups rolled oats

Place the peaches and the reserved syrup into a lightly greased ovenproof dish.
Cream the butter and sugar, then add the salt and cinnamon. Mix well. Add the rolled oats and work them in until a crumble mixture is reached. Spoon the mixture over the peaches and syrup.
Bake at 200°C for 20 minutes or until golden.
Serve with custard and/or icecream or cream.
Serves 4.
Note:For a change use whatever fruit is available and if there’s a banana or two that needs to be used, slice it/them into chunky pieces and add the pieces to whatever other fruit/s being used – I’ve used a mixture of leftover stewed fruits plus a banana or two and produced a Fruit Salad Crumble which was nice for a change and it cleared a bit of refrigerator space too!

For a 'plain'/oat-free topping I use my Mum's recipe:
MUM'S CRUMBLE TOPPING
85g butter
55g sugar
vanilla essence
1 cup flour
½ tsp baking powder

Cream the butter and sugar, then beat in the vanilla essence. Add the flour and baking powder and mix to form a crumbly mixture.
The baking powder doesn't make the crumble topping rise as such, but it does give the crumble a lightness, rather than it being so hard/crusty.

Hope that helps.:-))

zharacadz, there are many who post here who know how to make fruit crumble and there's about the same number of variations on fruit crumble recipes.Basically any fruit can be used, including bananas and some people prefer to cook their fruit first, or alternatively use cooked/canned fruit.Here are some recipes that I have very succesfully used for many years.

FRUIT CRUMBLE
½ cup each of plain flour and rolled oats
¼ cup sugar
50g cold butter, cubed
1 tsp cinnamon -see note below

Using a food processor process all the ingredients together until they are a crumbly mix.
Note: Use whatever sugar you have or prefer -I prefer raw but brown or white are ok too.
Because I prefer to make this "in bulk" and then add the spice according to the fruit I'm using I don't usually add the spice to the crumble topping.
For apple crumble I would use 3-4 large apples and grate the unpeeled apples, add the cinnamon to the apples, and then add the crumble topping. 20-30 minutes in the oven and it's ready.

PEACH (or whatever fruit you like) CRUMBLE
2 cups cooked peach slices, drained - reserve ¼ cup syrup from the peaches)
50g butter
¼ cup sugar
¼ tsp each of salt and cinnamon
1¼ cups rolled oats

Place the peaches and the reserved syrup into a lightly greased ovenproof dish.
Cream the butter and sugar, then add the salt and cinnamon. Mix well. Add the rolled oats and work them in until a crumble mixture is reached. Spoon the mixture over the peaches and syrup.
Bake at 200°C for 20 minutes or until golden.
Serve with custard and/or icecream or cream.
Serves 4.
Note:For a change use whatever fruit is available and if there’s a banana or two that needs to be used, slice it/them into chunky pieces and add the pieces to whatever other fruit/s being used – I’ve used a mixture of leftover stewed fruits plus a banana or two and produced a Fruit Salad Crumble which was nice for a change and it cleared a bit of refrigerator space too!

For a 'plain'/oat-free topping I use my Mum's recipe:
MUM'S CRUMBLE TOPPING
85g butter
55g sugar
vanilla essence
1 cup flour
½ tsp baking powder

Cream the butter and sugar, then beat in the vanilla essence. Add the flour and baking powder and mix to form a crumbly mixture.
The baking powder doesn't make the crumble topping rise as such, but it does give the crumble a lightness, rather than it being so hard/crusty.

Hope that helps.:-))

Yes I'm a fan of the good old fashioned crumble of butter, flour & sugar . so yum.Lots of people add other bits and pieces to their crumble such as rolled oats, coconut, etc . personal preference in the end.

Amazing! Thanks so so much!