Desserts > Crumbles > Fruit Crumbles

Bengal Currant and Oat Crumble Recipe

Ingredients with Measurements:
- 1 cup Bengal currants
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 tsp salt
- 1/4 tsp ground cinnamon

Special Equipment Needed:
- Mixing bowl
- 8-inch square baking dish
- Oven

Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the Bengal currants, rolled oats, all-purpose flour, brown sugar, salt, and ground cinnamon.
3. Add the chilled and cubed unsalted butter to the mixing bowl and use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Pour the crumble mixture into an 8-inch square baking dish and use your fingers to press it down evenly.
5. Bake the crumble in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
6. Remove the crumble from the oven and let it cool for 5-10 minutes before serving.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6 servings

Nutritional information:
Calories per serving: 341
Fat per serving: 15g
Carbohydrates per serving: 49g
Protein per serving: 4g

Substitutions for ingredients:
- Bengal currants can be substituted with raisins or dried cranberries.
- Rolled oats can be substituted with quick oats or steel-cut oats.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter or vegan butter.

Variations:
- Add chopped nuts, such as almonds or pecans, to the crumble mixture for added crunch.
- Use different spices, such as nutmeg or ginger, to add more flavor to the crumble.
- Top the crumble with a scoop of vanilla ice cream or whipped cream for a decadent dessert.

Tips and Tricks:
- Make sure the butter is chilled and cubed before adding it to the crumble mixture.
- Use your fingers to rub the butter into the dry ingredients, rather than a spoon or mixer, for the best texture.
- Let the crumble cool for a few minutes before serving to allow the filling to set.

Storage Instructions:
Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the crumble in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation Ideas:
Serve the crumble in individual ramekins or bowls for a more elegant presentation.

Garnishes:
Garnish the crumble with a sprinkle of cinnamon or a few fresh berries.

Pairings:
Serve the crumble with a hot cup of tea or coffee for a cozy dessert.

Suggested Side Dishes:
Serve the crumble with a side of vanilla ice cream or whipped cream for added sweetness.

Troubleshooting Advice:
- If the crumble is too dry, add a tablespoon of cold water to the mixture.
- If the crumble is too wet, add a tablespoon of flour to the mixture.

Food Safety Advice:
Make sure to wash your hands and all cooking utensils before preparing the crumble. Store any leftover crumble in the refrigerator and reheat thoroughly before serving.

Food History:
Bengal currants, also known as Zante currants, are a type of dried grape that originated in Greece. They are commonly used in baking and are a staple ingredient in many traditional British desserts, such as mince pies and Christmas pudding.

Flavor Profiles:
The Bengal currant and oat crumble has a sweet and slightly tart filling, with a crunchy and buttery oat topping.

Serving Suggestions:
Serve the crumble warm with a scoop of vanilla ice cream or whipped cream for a delicious dessert.

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Taste: Sweet, Nutty, Fruity, Buttery, Cinnamon, Cinnamon-Spiced