Onesie Winter Warmers

  We've well and truly felt the cold here at The All-in-One Company this week! If there's one thing other than a snuggly onesieto warm you up, it's a delicious fruit crumble. That's why we've put together some of our favourite crumble (and onesie) recipes to warm you up this weekend! [caption id="attachment_10745" align="aligncenter" width="800"] Crumble Image: Pippa Middleton's 'Celebrate'[/caption]

Apple and Blackberry Crumble  Pippa Middleton

Ingredients;

100g unsalted butter

800g Bramley Apples

100g Caster sugar

100ml Apple Juice

1 Lemon

250g blackberries

150g plain flour

75g unsalted butter

150g golden caster sugar

75g porridge oats/muesli

50g almods

2 teaspoons cinnamon

Preheat the oven to 180°C / gas 4. Lightly grease a 2 litre/25cm oven proof dish or 8 individual ramekins.

Melt 100g unsalted butter in a large non-stick pan.

Add 800g peeled, cored and roughly chopped Bramley apples with 100g caster sugar, 100ml apple juice and the zest of 1 lemon and cook for 6-8 minutes, stirring frequently until the apples are softened.

Add 250g blackberries and toss together, adding more sugar if necessary, then transfer the mixture to the prepared dish.

Sift 150g plain flour into a large bowl and add 75g cold unsalted butter cut into cubes.

Rub the butter into flour until the mixture resembles fine breadcrumbs.

Stir in 150g golden caster sugar, 75g porridge oats or muesli, 50g roughly chopped almonds and 2 teaspoons ground cinnamon.

Spoon the topping over the filling, sprinkle with light brown sugar and bake for 30 minutes or until the top is golden brown.

[caption id="attachment_10746" align="aligncenter" width="800"] Crumble Image: Nigella Lawson http://www.bbc.co.uk/food/recipes/strawberry_and_almond_38519[/caption]

Strawberry and Almond Crumble  Nigella Lawson

 For the filling;

500g/1lb 2oz strawberries, hulled

50g/2oz caster sugar

25g/1oz ground almonds

4 tsp vanilla extract

For the topping;

110g/4oz plain flour

1 tsp baking powder

75g/3oz cold butter, diced

100g/3½oz flaked almonds

75g/3oz demerara sugar

double cream, to serve

Preheat the oven to 200C/400F/Gas 6. Put the hulled strawberries into your pie dish (Nigella uses a round one) and sprinkle over the sugar, almonds and vanilla extract. Give the dish a good shake or two to mix the ingredients.

Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a freestanding mixer or food processor). When you’ve finished, it should resemble rough, pale oatmeal.

Stir in the flaked almonds and demerara sugar with a fork.

Tip the topping over the strawberry filling, covering the strawberries in an even layer and pressing the topping in a little at the edges of the dish.

Set the dish on a baking sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.

Leave to stand for 10 minutes before serving, and be sure to put a jug of chilled double cream on the table alongside.

[caption id="attachment_10747" align="alignnone" width="800"] Crumble Image: Valentine Warner http://www.bbc.co.uk/food/recipes/plumcrumble_89925[/caption]

Plum Crumble Valentine Warner

butter, for greasing

12-15 large ripe plums, stones removed, chopped

½ lemon, juice only

160g/5½oz caster sugar

For the crumble

175g/6oz plain flour, sifted

50g/2oz caster sugar

50g/2oz dark muscovado sugar

100g/3½oz butter, chilled, cut into cubes

100g/3½oz rolled porridge oats

2 lemons, zest only

custard, to serve

Preheat the oven to 180C/360F/Gas 4.

Grease a 30cm/12in square ovenproof dish.

Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar.

For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well.

Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.

To serve, spoon out generous portions into bowls and serve with lashings of custard.

[caption id="attachment_10748" align="alignnone" width="800"] Crumble Image: Nigel Slater http://www.bbc.co.uk/food/recipes/compost_crumble_38208[/caption]

Compost Crumble Nigel Slater

2 pears

1 apple

2 nectarines

½ lemon, juice only

1 banana, roughly chopped into discs

3 tbsp golden caster sugar

For the crumble topping

200g/7oz plain flour

100g/3½oz butter

60g/2¼oz rolled oats

1 large handful pumpkin seeds

30g/1oz flaked almonds

2 tbsp sesame seeds

4 tbsp demerara sugar

Preheat the oven to 180C/350F/Gas 4.

Chop the pears, apple and nectarines and place in a pan over a low heat with the lemon juice. Warm through for 10 minutes.

For the crumble topping, in a bowl, rub together the flour and butter with your hands until it resembles breadcrumbs. Add the remaining dry ingredients and the demarara sugar. Set aside.

Take a small roasting tin. Layer the warm fruit on the bottom, along with the chopped banana. Sprinkle with the golden caster sugar.

Top with the crumble mixture and bake for 20-30 minutes, or until the topping is golden-brown. Serve immediately with cream or custard.

 Why don't you design your very ownonesie inspired by your favourite crumble recipe? Just head to our personalised onesiebuilder today!

Psstt... Onesies and Crumbles are the perfect ingredients to the ultimate snuggly Saturday!