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| country = England |
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| country = England |
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| course = Dessert |
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| course = Dessert |
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| main_ingredient = Stewed [[fruit]], [[butter]], [[cinnamon]], [[flour]], [[sugar]]
Savoury: [[meat]], [[vegetables]], sauce, [[cheese]] |
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| main_ingredient = Stewed [[fruit]], [[butter]], [[flour]], [[sugar]]
Savoury: [[meat]], [[vegetables]], [[cheese]] |
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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. |
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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. |
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An apple crumble recipe involving a simple [[streusel]] topping appeared in the Canadian ''Farmer's Magazine'' in February 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=the [[Internet Archive]] }} 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.[{{cite news |last=Fearnley-Whittingstall |first=Hugh |author-link=Hugh Fearnley-Whittingstall |date=18 October 2008 |title=Simply the Best |location=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 }}] 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.[Ezinearticles.com Jason McDonald, 29 December 2008]{{Full citation needed|date=January 2026}}[{{Cite web |last=Kish |first=] Rheanna |date=6 July 2015 |title=What's the Difference Between a Cobbler and a Crisp? |url=https://www.canadianliving.com/food/baking-and-desserts/article/what-s-the-difference-between-a-cobbler-and-a-crisp |url-status=live |archive-url=https://web.archive.org/web/20160702092844/https://www.canadianliving.com/food/baking-and-desserts/article/what-s-the-difference-between-a-cobbler-and-a-crisp |archive-date=2 July 2016 |publisher=Canadian Living |access-date=3 January 2026}}[{{cite book |first=Barbara J. |last=Grunes |date=1991 |title=Puddings and Pies: Traditional Desserts for a New Generation |publisher=Yankee Books |location=Camden, Maine |pages=136–137 |isbn=0-89909-329-9 |oclc=1259668500}}] |
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An apple crumble recipe involving a simple [[streusel]] topping appeared in the Canadian ''Farmer's Magazine'' in February 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=the [[Internet Archive]] }}] British chef and food writer [[Hugh Fearnley-Whittingstall]] describes crumbles as a "national institution" that became popular in Britain during and after [[World War II]], the topping being easier to prepare than pastry.[{{cite news |last=Fearnley-Whittingstall |first=Hugh |author-link=Hugh Fearnley-Whittingstall |date=18 October 2008 |title=Simply the Best |location=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 }}] 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.[{{Cite web |last=Kish |first=Rheanna |date=6 July 2015 |title=What's the Difference Between a Cobbler and a Crisp? |url=https://www.canadianliving.com/food/baking-and-desserts/article/what-s-the-difference-between-a-cobbler-and-a-crisp |url-status=live |archive-url=https://web.archive.org/web/20160702092844/https://www.canadianliving.com/food/baking-and-desserts/article/what-s-the-difference-between-a-cobbler-and-a-crisp |archive-date=2 July 2016 |publisher=Canadian Living |access-date=3 January 2026}}][{{cite book |first=Barbara J. |last=Grunes |date=1991 |title=Puddings and Pies: Traditional Desserts for a New Generation |publisher=Yankee Books |location=Camden, Maine |pages=136–137 |isbn=0-89909-329-9 |oclc=1259668500}}] |
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[[File:Blackberry Pear Crumble (4747800717).jpg|thumb|center|Detail of a blackberry pear crumble]] |
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[[File:Blackberry Pear Crumble (4747800717).jpg|thumb|center|Detail of a blackberry pear crumble]] |
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