Crumble goes perfectly during those cooler nights. Whether you craft it from rhubarb, apple, pear, cherry or even chocolate, any one of these tasty masterpieces is sure to have your kitchen smelling amazing, and keep the most passionate of dessert lovers happy!
Bringing a native Aussie flavour to an adopted classic, macadamias make for a great crumble. For the best results, cook the rhubarb until it's tender, but not falling apart and you'll fall in love.
Go for a good baking apple for this dessert slice, layers Granny Smith apples atop the shortbread-like base. Sprinkled with coconut and macadamia crumble, it's a tasty twist on the pie dish classic.
Using 100 percent cacao chocolate (go for Venezuelan, if you can find it) this crumble embraces a slightly bitter bite alongside beautifully sweet fruit - don't forget to jazz it up with a little orange zest.
Forget the baking dish, a cast-iron frying pan takes the cake when it comes to cooking a delicious crumble. The even heat cooks the quince on the stove to make it soft and juicy, then a quick transfer to the oven crisps the top. Perfection!
If you've got a craving for crumble and have some leftover bread lying around, then we've got the recipe for you. Make either one big charlotte cake, or divide the mixture up and make lunchbox-ready muffins.
A traditional Turkish dish, this sütlaç is a rice pudding, and here it's served with toasted marshmallow ice cream and pistachio crumble. It's a real treat served warm, but a chilled version will also delight!
With sweet and juicy berries in season, this is the perfect time for a strawberry concoction. Try this version from Matthew Evans, which uses rose geranium leaves (or rosewater, if you don't have any) for a really fragrant, fresh and fruity crumble. Check out that topping!
This really is a "break in case of emergency' crumble moment with all the layers - crumble topping, a tin of apple (or pear) and some delicious thick cream.
The carrot cake-like halwa pudding is beautifully spiced with cardamom and is quite rich. Milk sweet is a common Indian sweet, made into a crumble by boiling milk until it begins to solidify, then adding sugar and cardamom before crumbling over the halwa. An addiction warning is in order, here!
A dessert intended for breakfast?! Where do we sign up? Coconut sugar is used in this recipe, and not much of it either, so it's not very sweet while still really warming and comforting - all at 7 in the morning. Yep!
What feta does to this dessert is what will happen to your friendship circle when you serve it at a party - it absolutely skyrockets! This crumble is made from blanched almonds and poppy seeds and doesn't use any sugar, so it pairs well with the cherry compote.
Meringue, cream, fruit and crumble, the flavour and texture fusions are all here. The meringues take a bit of patience and focus to get right, but the airy softness with the crunch of the crumble is well worth the effort.
Bookmark this one for when the stone fruits hit the greengrocer shelves, as it's a great way to get your crumble fix with the best of in-season when summer rolls on in. A super simple and healthy dessert, feel free to play around with the flavours and add in your favourite spices.