Scarlett Johansson’s trainer Eric Johnson stops by Studio 1A to help a TODAY viewer accomplish her fitness goals for 2025. He ...

These apple crumble muffins are soft and fluffy, stuffed with small chunks of fresh apples and topped with rich crumble ...

It's really up to you how much of this crunchy oat crumble topping you want to sprinkle on your fruit and yoghurt. It will keep really well in an airtight box for a week or so. Preheat the oven to ...

Place in the prepared pie pan. 5. Cover the apples with large clumps of the crumb mixture by pinching the crumb topping with your fingers. 6. Place the pie on the foil lined pan. Bake on the middle ...

I love the generous crunchy topping on the fruit crumble, which is bursting with wintery flavours. I have used rhubarb and apple, plus you can add a few frozen raspberries or some of those home ...

James Martin’s classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour. Each serving provides 630 kcal, 6g protein, 97g carbohydrates (of which ...

Bake in the oven for 10 minutes. 3. Refrigerate the other half of crumb mixture for the topping. 4. Meanwhile, mix in a bowl 1 cup Greek yogurt, 1 tsp lemon juice, 2 tbsp flour, 2/3 cup sugar and 1/2 ...

They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen. Makes 12 medium muffins.

6. Stir in the gnocchi and the sprouts and fold through about half of the left over cheese, reserving some for the top. Pour into the dish. 7. Crumble over the crackers and scatter with the Brie ...