693 crumble recipes

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Lemony summer squash sauteed in walnut oil with garlic, rosemary, and fresh lemon juice. A quick, five-ingredient side dish that's light, bright, and diabetic-friendly.

Apple-cranberry pie with Golden Delicious apples, fresh cranberries, cinnamon, and nutmeg under a crunchy brown sugar crumble topping. A fall and holiday favorite.

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

McIntosh apple cobbler baked in individual bowls with a buttery brown sugar crumble topping. A simple four-apple dessert served warm with vanilla ice cream.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Italian almond butter cookies rolled in powdered sugar, made with just 5 ingredients and no eggs. Tender, crumbly, and nutty with a snowball-style coating.

Tender beef brisket simmered with green beans, potatoes, and marjoram. Cook it three ways: slow cooker, dutch oven, or pressure cooker for a hearty one-pot meal.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Roquefort and cheddar cheese biscuits coated in toasted sesame seeds. Savory, crumbly bite-sized appetizers baked golden in just ten minutes.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.