Crumble
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| Course | Dessert |
|---|---|
| Place of origin | England |
| Main ingredients | Stewed fruit, butter, flour, sugar Savoury: meat, vegetables, cheese |
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A crumble (British English) or crisp (American English) is a dessert with a crumbly cake-like topping, sometimes with oats, baked over a fruit filling. Apple and rhubarb are two popular varieties. Savoury fillings, such as meat, cheese or vegetables, may alternatively be used. As a dessert, crumbles are traditionally served with custard, cream, or ice cream.
An apple crumble recipe involving a simple streusel topping appeared in the Canadian Farmer's Magazine in February 1917.[1] British chef and food writer Hugh Fearnley-Whittingstall describes crumbles as a "national institution" that became popular in Britain during and after World War II, the topping being easier to prepare than pastry.[2] Crumbles in varying forms are common in Britain, Ireland, and across the Commonwealth of Nations. While the dish is also found in the US, the most common variant is known as an "apple crisp" in American English.[3][4]
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See also
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- Brown Betty
- Cobbler (food)
- Crisp
- Smulpaj, a similar Swedish dessert
- Streusel
References
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- ^ Page Module:Citation/CS1/styles.css has no content."The Month's Recipes – Apple Crumble". Farmer's Magazine. Vol. X, no. 4. Toronto: MacLean Publishing Co. Ltd. February 1917. p. 53. Retrieved 2 June 2023 – via the Internet Archive.
- ^ Page Module:Citation/CS1/styles.css has no content.Fearnley-Whittingstall, Hugh (18 October 2008). "Simply the Best". The Guardian. London. Archived from the original on 1 October 2020. Retrieved 14 March 2010.
- ^ Page Module:Citation/CS1/styles.css has no content.Kish, Rheanna (6 July 2015). "What's the Difference Between a Cobbler and a Crisp?". Canadian Living. Archived from the original on 2 July 2016. Retrieved 3 January 2026.
- ^ Page Module:Citation/CS1/styles.css has no content.Grunes, Barbara J. (1991). Puddings and Pies: Traditional Desserts for a New Generation. Camden, Maine: Yankee Books. pp. 136–137. ISBN 0-89909-329-9. OCLC 1259668500.
External links
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