Crumble: Difference between revisions
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[[File:Blackberry Pear Crumble (4747800717).jpg|thumb|Detail of a blackberry pear crumble]] | [[File:Blackberry Pear Crumble (4747800717).jpg|thumb|Detail of a blackberry pear crumble]] | ||
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. | 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.<ref name="recipe-1917">{{Cite news |title=The Month's Recipes – Apple Crumble |volume=X |issue=4 |page=53 |work=Farmer's Magazine |date=February 1917 |publication-place=Toronto |publisher=MacLean Publishing Co. Ltd. |url= https://archive.org/details/farmersmagazine1917toro/page/122/mode/2up |access-date=2 June 2023 |via=[[Internet Archive]] }}</ref> British chef and food writer [[Hugh Fearnley-Whittingstall]] describes crumbles as a "national institution" that became popular in Britain since World War II, the topping being easier to prepare than pastry.<ref name="Hugh-Guardian-2008">{{cite news |first=Hugh |last=Fearnley-Whittingstall |author-link=Hugh Fearnley-Whittingstall |title=Simply the best |date=18 October 2008 |publication-place=London |newspaper=[[The Guardian]] |url=https://www.theguardian.com/lifeandstyle/2008/oct/18/crumble-cobbler-recipes |access-date=14 March 2010 |archive-date=1 October 2020 |archive-url=https://web.archive.org/web/20201001004527/https://www.theguardian.com/lifeandstyle/2008/oct/18/crumble-cobbler-recipes |url-status=live }}</ref> 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.<ref>Ezinearticles.com Jason McDonald, December 29, 2008; CanadianLiving, July 6, 2015</ref><ref name="Grunes-1991">{{cite book |title=Puddings and Pies: traditional desserts for a new generation |first=Barbara J. |last=Grunes |date=1991 |publisher=Yankee Books |publication-place=Camden |oclc=1259668500 |isbn=0-89909-329-9 |pages=136–137}}</ref> | An apple crumble recipe involving a simple [[streusel]] topping appeared in the Canadian ''Farmer's Magazine'' in February 1917.<ref name="recipe-1917">{{Cite news |title=The Month's Recipes – Apple Crumble |volume=X |issue=4 |page=53 |work=Farmer's Magazine |date=February 1917 |publication-place=Toronto |publisher=MacLean Publishing Co. Ltd. |url= https://archive.org/details/farmersmagazine1917toro/page/122/mode/2up |access-date=2 June 2023 |via=[[Internet Archive]] }}</ref> British chef and food writer [[Hugh Fearnley-Whittingstall]] describes crumbles as a "national institution" that became popular in Britain since World War II, the topping being easier to prepare than pastry.<ref name="Hugh-Guardian-2008">{{cite news |first=Hugh |last=Fearnley-Whittingstall |author-link=Hugh Fearnley-Whittingstall |title=Simply the best |date=18 October 2008 |publication-place=London |newspaper=[[The Guardian]] |url=https://www.theguardian.com/lifeandstyle/2008/oct/18/crumble-cobbler-recipes |access-date=14 March 2010 |archive-date=1 October 2020 |archive-url=https://web.archive.org/web/20201001004527/https://www.theguardian.com/lifeandstyle/2008/oct/18/crumble-cobbler-recipes |url-status=live }}</ref> 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.<ref>Ezinearticles.com Jason McDonald, December 29, 2008; CanadianLiving, July 6, 2015</ref><ref name="Grunes-1991">{{cite book |title=Puddings and Pies: traditional desserts for a new generation |first=Barbara J. |last=Grunes |date=1991 |publisher=Yankee Books |publication-place=Camden |oclc=1259668500 |isbn=0-89909-329-9 |pages=136–137}}</ref> | ||
Latest revision as of 13:52, 3 July 2025
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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 since 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]
See also
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- Cobbler (food)
- Crisp
- Brown Betty
- Smulpaj, a similar Swedish dessert
- Streusel
References
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