Ingredient: canned pie filling of choice or preserves

Crisp or crumble, call it what you like, its just simply good to me. I think, over the years, I have made fruit crumble in just about every flavor and shape possible.

Crumbles became popular in Britain during WWII when crumble topping was an economical alternative to pie due to shortages of pastry ingredients. Other ingredients such as breadcrumbs or oatmeal helped further reduce the use of rationed flour, fat and sugar.

Crumble cakes can be made either sweet or savory. The sweet variety usually will contain fruit topped with a crumbly mixture of butter, flour and sugar. With the savory version, meat, vegetables and a sauce make up the the filling with cheese replacing the sugar in the crumble mix. The crumble is then baked until the topping is crisp. Generally the sweet dessert is served with custard or ice cream and the savory variety with accompanying vegetables.

Fruits that are commonly used in making crumble include apples, blueberries, peaches, rhubarb and plums or a combination of two or more. Due to its simplicity, this dish has remained popular over the years.

The MINI FRUIT CRUMBLE CAKES  I made for today’s blog were made with various kinds of preserves but you can prepare your own fruit for the filling or simply use canned pie filling — your choice!

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Mini Fruit Crumble Cakes

Votes: 1
Rating: 5
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Course

Brunch, dessert

Cuisine

American, German

Servings

MetricUS Imperial

Ingredients

• 2 1/4 cups flour
• 3/4 cup sugar
• 3/4 cup butter, cold
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup walnuts, finely chopped
• 1 egg
• 1 cup yogurt
• 2 tsps lemon zest
• 540 ml canned pie filling of choice or preserves

Course Brunch, dessert Cuisine American, German Servings MetricUS Imperial Ingredients 2 1/4 cups flour 3/4 cup sugar 3/4 cup butter, cold 1/2 tsp baking powder 1/2 tsp baking soda 1/2 cup walnuts, finely chopped 1 egg 1 cup yogurt 2 tsps lemon zest 540 ml canned pie filling of choice or preserves

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F.
2. In a large bowl, combine flour & sugar. Cut in butter until mixture is crumbly; set aside 1/2 cup of the mixture. To remainder add baking powder, baking soda & nuts.
3. Beat egg slightly in a small bowl. Stir in yogurt & lemon zest. Add to dry ingredients; stir just until moistened. Spread 2/3 of batter over bottom & part way up sides of 8 - 4" x 3/4" mini tart pans. Spoon pie filling over batter. Drop remaining batter by spoonfuls over filling.
4. Sprinkle with reserved crumb mixture; place tart pans on baking sheet. Bake 25-30 minutes, or until done. Serve warm or cold.