Apple And Cherry Crumble Food

APPLE AND CHERRY CRUMBLE

Steps:

• Add 1 tbsp of coconut oil to a large pan and gently heat the apples and cherries for 5 minutes.
• Add 2tbsp sweetener and cinnamon and cook for a further 2 minutes.
• Pour the fruit mixture in to a oven dish.
• Make the crumble mix by putting the almonds and oats in to a food processor and blending until a flour consistency. Add 3tbsp coconut oil and sweetener and blend again.
• Crumble the mixture over the fruit and then put the dish in the oven at 180°C/350°F/Gas 4 for 35-40 minutes.

APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

CHERRY CRUMBLE

Steps:

• Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
• Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
• Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.

APPLE, PEAR, AND DRIED-CHERRY CRUMBLE

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and nutmeg in large bowl. Add apples, pears, and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.
• Using fingertips, mix butter, brown sugar, lemon peel, remaining 1 1/2 cups flour, and remaining 1 teaspoon cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.
• Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.
• Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.
• Spoon crumble into bowls and serve with vanilla ice cream and maple cream.

APPLE CHERRY CRISP

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
• In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
• In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
• Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
• Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
• per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.

PEAR APPLE AND CHERRY CRUMBLE

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a large bowl, tossing well to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, cinnamon, salt, and mace, if desired, in a food processor; pulse 5 times or until well combined.
• Add butter, and pulse 20 times or until mixture resembles coarse crumbs. Add the oats and sugar; pulse 5 times or until well combined.
• Sprinkle oat mixture over pear mixture. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
• Cool on a wire rack 10 minutes. Serve warm or at room temperature.

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375°F. Butter a 9 by 13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened, about 5 minutes. Reduce heat to low and simmer, covered, 5 minutes more. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid in a bowl.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 teaspoon cinnamon, and remaining 3/4 cup brown sugar. Cut in cold butter with a pastry blender or 2 knives until mixture resembles coarse meal with a few larger clumps remaining.
• Press 4 cups of oat mixture evenly into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture evenly on top.
• Bake until golden brown, about 35 minutes. Let cool completely in dish on a wire rack. Cut into 24 bars. Bars can be stored at room temperature in an airtight container up to 3 days.