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 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
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-RASPBERRY CRISP
A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.
Provided by Domestic Goddess
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
- In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
- Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g
APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6-8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
- Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
- Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
- Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
- Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
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
APPLE AND RASPBERRY CRUMBLE (CRISP)
We love apple crumble but I wanted to make something a bit different tonight and came up with this-it's based on my apple crumble recipe though.
Provided by JustJanS
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 190c (350f).
- Butter an 8 cup ovenproof dish.
- Mix first three ingredients together and pour into dish.
- Mix topping ingredients together rubbing in the butter with your fingertips as you do.
- Pick up small amounts of the mix, then gently squeeze them together to give you clumps of mix. This makes for a nice texture on the top of the crumble.
- Spread the clumps of mix over the pie.
- Bake for about 30 minutes or until mix is bubbling around the edges of the topping and topping is golden brown.
- Remove from oven and allow to cool for 15-20 minutes.
- Serve with cream, ice cream or custard or all of these!
APPLE CRUMBLE
This apple crumble is easy to make and works with pears, peaches, or berries as well.
Provided by Danaleigh
Categories Desserts Crisps and Crumbles Recipes Apple Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
- Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
- Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 35.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 74.7 mg, Sugar 26.5 g
APPLE-RASPBERRY CRUMB BARS
Craving both cookies and pie? A classic crumb bar is just what you need! It's got a tender, sweet, cookie base; real fruit filling; and toothsome, oaty crumbs on top. It's more portable than pie and more satisfying than a cookie. What to do when your favorite fruit is out of season? Make your way to your supermarket's frozen fruit aisle. Since frozen fruit has been picked at peak ripeness, it's reliably sweet and delicious and often a better value than fresh.
Provided by Samantha Seneviratne
Categories dessert
Time 2h45m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat the butter and the brown sugar with an electric mixture on medium speed until fluffy, about 2 minutes. Beat in the egg. Spread about two-thirds of the batter evenly over the bottom of the prepared pan with an offset spatula. Bake the bottom crust until it is golden brown, 24 to 26 minutes. Mix the remaining batter with the oats and set aside.
- Meanwhile, in a medium saucepan, combine the apples, raspberries and sugar and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down, 5 to 6 minutes. In a small bowl, mix about 3 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Remove the jam from the heat and let cool slightly.
- Top the bottom crust with the fruit and spread it out evenly. Top the fruit with the oat crumb mixture, squeezing it to make some larger clumps. Bake until the top is golden brown, 28 to 32 minutes. Transfer the pan to a rack to cool completely. Using the parchment, lift out the entire bar mixture and place it on a cutting board. Cut into squares.
PEAR CRUMBLE RECIPE
You can't beat a warming bowl of comfort food in these chilly winter months. Why not treat yourself to a hearty pudding of pear, apple and raspberry crumble - serve warm or cold with custard or cream.
Provided by Jessica Dady
Categories Dessert
Time 1h15m
Yield Serves: 8
Number Of Ingredients 3
Steps:
- Set the oven to Gas Mark 5 or 190°C.
- To make the crumble: Mix the flour and ground almonds in a bowl. Rub in the butter, then mix in all but 3 tbsp of the demerara sugar. Set aside.
- Peel, quarter and core the pears and apples. Thickly slice the apple and put all the fruit in a large ovenproof dish (preferably shallow) with the 3 tbsp of demerara sugar and 5 tablespoons water.
- Spoon the crumble mixture over the top and sprinkle with the flaked almonds. Bake on a baking sheet for 50-60 mins until the juices start to bubble up through the crumble. Serve warm or cold with custard or cream, if you like.
Nutrition Facts : @context https, Calories 426 Kcal, Fat 24 g, SaturatedFat 10.5 g
APPLE-RASPBERRY CRISP
Provided by Lisa Zwirn
Categories Berry Fruit Dessert Bake Fourth of July Thanksgiving Kid-Friendly Raspberry Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
- Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
- Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.
RECIPES
The combination of apples and raspberries marry perfectly to make this classic British winter dessert. Serve with a dollop of hot, creamy custard or ice cream.
Time 1h
Yield 4
Number Of Ingredients 24
Steps:
- Step 1:Heat the oven to 170°C (fan 150°C, gas mark 3). Wash and drain the raspberries. Peel, slice & core the apples. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the raspberries then pour the mixture into a pie dish.Step 2:To make the crumble, sieve the flour, cinnamon and baking powder into a bowl, rub the butter in using your fingertips until it resembles breadcrumbs. Add the almonds and sugar and mix well. Sprinkle the crumble topping over the fruit and even it our with a fork.Step 3:Sprinkle a little bit of demerara over the top for an added crunch and bake in the oven for 35-40 minutes until the crumble is golden brown. Serve with fresh custard or a scoop of vanilla ice cream.
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From thetoastykitchen.com
5/5 (4)Total Time 1 hrCategory DessertCalories 332 per serving
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 7x11 (or other 2 quart) baking dish and set aside.
- In a large bowl, add all filling ingredients: sliced apples, raspberries, brown sugar, flour, vanilla, and cinnamon. Toss to combine. Pour filling into prepared dish and set aside.
- In a separate bowl, add dry ingredients for your topping: flour, brown sugar, and cinnamon. Add melted butter and stir until combined. Mixture will be thick and crumbly. Crumble topping evenly over your filling.
- Bake for 50-60 minutes, or until apples can easily be pierced through with a toothpick. Allow to cool slightly before serving.
APPLE AND RASPBERRY CRUMBLE — CO-OP - CO-OP RECIPES
From coop.co.uk
Cuisine ['British']Total Time 55 minsCategory ['Desserts']Calories 301 per serving
- Place the apples in a saucepan with a splash of water and the white sugar, adding more if needed Heat gently for 10 mins
APPLE AND RASPBERRY CRUMBLE PIE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 8-10Total Time 45 minsCategory Dessert
- 2. Roll the pastry out on a floured surface and line the base of a 20-centimetre round, deep pie dish with it.
- 3. Thaw half of the raspberries in a microwave, then blend with the sugar and cornflour until smooth. Pass through a sieve to remove seeds (if preferred) then stir this sauce over the apples to coat them. Add the remaining raspberries, then pack the filling into the pastry-lined dish.
- 4. To make the crumble, rub together the flour, baking powder, sugar and butter until the mixture resembles breadcrumbs. Sprinkle it either all over the top of the pie filling or just around the edges so the filling peeps through.
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3.8/5 (27)Total Time 55 minsCategory Brunch, DessertCalories 715 per serving
- In a large mixing bowl, add the crumble topping ingredients, and use your fingers to massage the butter into the dry ingredients. The mixture should come together like a cookie dough and you should be able to crumble it. Set aside.
- In another large mixing bowl, add all of the filling ingredients except the raspberries. Toss these ingredients together and blend.
- Add 4 cups of the raspberries to the filling ingredients. (Save 1 cup of raspberries for later.) Gently toss with your hands to coat the raspberries in the flour and sugar mixture.
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Cuisine BritishCategory DessertServings 8Total Time 1 hr 15 mins
- To make the topping, whizz the oats in a food processor (about 10 seconds) until sandy. Add in the rest of the topping ingredients and whizz until the mixture looks like breadcrumbs, about 20 seconds. If you don’t have a food processor, put the flour/sugar/butter in a bowl and rub it between your fingers to make breadcrumbs. Then add in the oats and cinnamon, mixing in with your fingers. Place aside, or put in fridge until you are ready to use.
- Place the peeled/cored/sliced apples in a 2-litre oven proof dish. Squeeze the lemon over the apples (being careful to catch any seeds). Sprinkle with the cinnamon and sugar. Place the raspberries around and then mix a bit with your hands. Add the water.
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Servings 6Total Time 55 minsEstimated Reading Time 7 mins
- Prepare the compote: Peel the apples and slice them thinly. Add them to a medium saucepan along with the raspberries, sugar and cinnamon. Cook the fruit on medium heat for 10 minutes, until soft.
- Make the crumble while the apples and raspberries are cooking. In a bowl mix the melted butter, flour, sugar and rolled oats. The crumble topping with resemble moist breadcrumbs and there should be a few clumps of crumble.
- Transfer the apple and raspberry mixture to a large oven dish and spread throughout the bottom.
APPLE AND RASPBERRY CRUMBLE RECIPE - SO YUMMY RECIPES
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Reviews 10Calories 200 per servingCategory Sweets & Desserts
- In a small saucepan, melt 1 tbsp of butter and the caramel. If you don’t use ready-made caramel, melt 3 tbsp butter with 2 tbsp sugar until the sugar is dissolved and caramelized.
- Put the apple cubes in the melted caramel, stir and make sure all pieces are coated with the sugar. Leave to cook at low heat for about 10 minutes.
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5/5 (1)Total Time 30 minsCategory Dessert
- Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine raspberries, apples, honey, cinnamon, and salt and mix well. Pour into a 9x13 baking dish.
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APPLE AND RASPBERRY CRUMBLE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine AustralianCategory Dessert, Morning Tea, Afternoon Tea, BrunchServings 6Total Time 1 hr 10 mins
- In a small saucepan, combine butter and sugar. Stir on low heat, until sugar dissolves. When bubbling, add apples. Stir until apples are well coated. Cook 8-10 minutes, until apples are tender and golden brown. Spoon into prepared dish. Sprinkle berries over.
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- Sprinkle crumble evenly over fruit mixture. Bake 30-35 minutes, until golden. Serve warm, with pouring custard.
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