Bumble Crumble in a Skillet

In Canada, we celebrated Victoria Day today. It’s a holiday that we embrace with open arms because it usually marks the first long weekend of the year with warmer weather–and this year didn’t disappoint. The weather this weekend was spectacular.

As it heats up outside, I the last thing I want to do is turn on the oven. Sometimes it can’t be avoided, but I love it when there’s an easy alternative. Such was the case this weekend when I made a humble bumble crumble in a cast iron skillet on the barbeque. I cooked it on our barbeque at home and then transported it (by wagon) to our friends that live in the neighbourhood. It was so easy to throw the skillet on the barbeque at low heat (just to warm the crumble) while we ate dinner. I’ll definitely be making this again (and again) this summer. Now I know that for some of my European friends barbequing isn’t an option, so of course this crumble would work just as well in the oven–with or without the skillet. 

In case you’re thinking that this sounds and looks a lot like a crisp, I did a little research and confirmed that according to my trusted Cobblers, Crumbles and Crisps book that I’ve had for decades, crumbles and crisps are interchangeable. Both have a sweetened fruit base topped with a crumbly shortbread pastry. Apparently crisps are called crumbles in Great Britain, where the toppings often contain rolled oats in addition to flour. I’ve used a family recipe for the crumble–adding the slivered almonds and a bit of cinnamon to the mix.

I’ll take a crisp or a crumble for dessert any day. It’s such a simple dessert, but when served warm with ice cream, there’s nothing like it.

Bumble Crumble [in a Skillet]

  • 4.5 cups of mixed berries (blueberries, raspberries and blackberries)
  • 1 medium apple, peeled and diced
  • 4 tbsp sugar
  • 1 tsp cornstarch

Topping

  • ¼ cup butter
  • 1/3 cup brown sugar
  • 1/3 cup flour
  • ¾ cup rolled oats
  • ½ tsp cinnamon
  • 2 tbsp slivered almonds

Mix the fruit with the sugar and corn starch and place in the bottom of a 10″ cast iron skillet. (A 10″ pie plate can be used if you are not cooking this on the barbeque.)

In a medium bowl, mix together the brown sugar, flour, rolled oats, cinnamon and slivered almonds. Mix in butter with a fork or stand mixer until the topping is crumbly. Sprinkle the topping over the fruit.

Turn barbeque to high heat for about 10 minutes. Turn heat to medium high and turn off one side of grill. Place skillet on side without direct heat and cook for 40 to 45 minutes until topping is golden brown and fruit is bubbly.

If using an oven, bake at 375° for 35-40 minutes until topping is golden brown and fruit is bubbly.

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34 Comments on “Bumble Crumble in a Skillet”

  1. Karista says:

    Oh how I have a weekness for these kinds of desserts! Fresh and full of delicious flavors. Yum! And I love that this can go on the barbie! Great photo too 🙂

  2. What an awesome awesome treat my friend – I love me a good crumble any day 😀

    Cheers
    Choc Chip Uru

  3. Norma Chang says:

    Easy, delicious and travels well, cannot ask for a better dessert.

  4. Oh!! I thought a Bumble was another type of “crisp” as well:) I think you’ve started a new name for these that is much more fun!! Apple Bumble sounds better than Apple Crisp, don’t you agree? I have a picnic in the park coming up and I love this skillet idea.. and the recipe!! I’m totally making this one!! xo Smidge

  5. Eva Taylor says:

    What a great idea, Barb;, we have cooked/baked many things on the old barbie to keep the heat out of the house (paella, cake, pizza and flatbreads). This weekend was indeed spectacular! It was even warmer up north believe it or not!
    You have very lucky neighbours to have a Bumble brought in by wagon, no less!

  6. Charles says:

    Long live the crumble Barb! It’s true – I’d never heard of a crisp until I started blogging. It was always crumbles that I had when I was a kid, and haven’t had one in years. This looks beautiful – a real homey dessert! Thanks for the memory of childhood!

    • Long live the crumble indeed! I’m so glad this dessert brings back positive childhood memories Charles. You know I didn’t realize that crumble was the British version of crisp until I did this research. Bumble crisp just didn’t have the same ring to it!

  7. I grew up with crisps in Maine and now that I live down under when I serve it to friends I tell them it’s a crumble. I just LOVE it, especially when I’ve gone to the effort to make home made vanilla bean ice cream to go with it. Yours looks so delicious!

    • Oh, does that sound good….homemade vanilla bean ice cream. I’ll have to check your site to see if you have a good recipe, as I haven’t made home made ice cream in quite a while…not since I had kids come to think of it!

  8. Kristy says:

    This is perfection to me. I love that it’s done in a skillet. It adds a rustic flare. 🙂

  9. Happy Victoria Day! This skillet crumble looks delicious.

  10. That looks perfectly delicious! what a great idea to put it on the barbecue! Here’s to blueberry season , 🙂 cheers!

  11. Sissi says:

    Crumble on a barbecue? Amazing method! It looks gorgeous and I am so glad to see you have included oats. I love crumbles and you have reminded me I haven’t made one for ages. Unfortunately I cannot experiment your original method (no barbecue). Thanks for sharing this unusual recipe.

  12. chefconnie says:

    You are making my mouth water…..lovely blog and glad to have found it.

  13. Tandy says:

    I was wonder what the bumble was! Lovely dessert 🙂

  14. Beth says:

    I agree with you – crisps and crumbles are some of the best desserts around! And we loved the weather this weekend too. I don’t ever remember a more beautiful May long weekend.

  15. PushDumpFatButton says:

    Reblogged this on Push Dump Fat Button.

  16. Mmmmmmm, simply mouthwatering! 🙂

  17. […] cook the cobbler on the grill, follow my directions from my Bumble Crumble in a Skillet. “C” is for Canada Day and Cobbler! Share this:TwitterFacebookLike this:LikeBe the […]


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