APPLE AND RASPBERRY CRUMBLES
There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. Serve with a dollop of cream or ice cream.
Provided by Delicious Everyday
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180 degrees celsuis (350 degrees farenheit).
- In a bowl add the cubed apple and raspberries and add the sugar, flour, lemon zest and lemon juice and mix together until the fruit is coated. Pour the fruit into individual ramekins.
- In a mixer bowl add the flour, sugars, salt, cinnamon and butter and mix until the butter is mixed in and the batter starts to form pea sized clumps.
- Sprinkle the crumble topping over the fruit, making sure to not pat the mixture tightly. The looser the mixture the crumblier your crumble will be.
- Bake in the oven for 40 to 45 minutes or until the crumble topping is golden and the juices start to bubble through the crumble topping.
- Serve with vanilla bean ice cream or freshly whipped cream, or if you are feeling indulgent, both!
Nutrition Facts : Calories 610 kcal, Carbohydrate 98 g, Protein 4 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 212 mg, Fiber 7 g, Sugar 62 g, ServingSize 1 serving
APPLE RASPBERRY CRUMBLE
Make and share this Apple Raspberry Crumble recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Peel and core apples, cut into 8-10 slices.
- Arrange in a buttered shallow baking dish.
- Sprinkle lemon juice over them.
- Drain raspberries.
- Sprinkle raspberries over apples.
- Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
- Add the nutmeg and cover the fruit with the mixture.
- Bake for 25 minutes or until top is golden brown.
- Serve with heavy cream, softly whipped.
APPLE BERRY CRUMBLE
Get children aged 5-9 busy in the holidays with this child-friendly recipe, delicious served with warm custard
Provided by Good Food team
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Peel the apples with a potato peeler, quarter them, cut out the cores, then chop up.
- Tip the apple into a bowl with the cinnamon and 1 tbsp sugar. Squeeze the juice from the halved orange and add to the bowl, too.
- Add the berries to the bowl and mix everything together. Tip the fruit mixture into the baking dish and pat it down.
- Chop three-quarters of the butter into small pieces. Put it in a bowl with the flour. Use your fingers to pinch and rub the butter into the flour.
- Stir the oats and the rest of the sugar into the flour mixture, then sprinkle it on top of the apple and berries in the baking dish.
- Dot the rest of the butter over the crumble. Ask a grown-up to put it in the oven for 40 mins or until the apple is cooked. Eat with ice cream or custard.
Nutrition Facts : Calories 260 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
RASPBERRY & APPLE CRUMBLE SQUARES
A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h5m
Yield Cuts into 16
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
- Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
- Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
APPLE & BLACKBERRY CRUMBLE
Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit
Provided by Raymond Blanc
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
- Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
- Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
- Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
- Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.02 milligram of sodium
THE BEST APPLE CRUMBLE
You can't beat a traditional apple filling topped with crispy, buttery crumble - classic comfort food at its best
Provided by Good Food team
Categories Dessert, Treat
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170 fan/gas 5.
- Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
- Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
- Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
- Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
- Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
- Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
- Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.
Nutrition Facts : Calories 608 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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