Applestrawberry Heaven Crumble Food

APPLE/STRAWBERRY HEAVEN CRUMBLE

Steps:

• 1. 1. Preheat oven to 350°F. Brush a round spring form pan with melted butter or spray to lightly grease. Line the base with wax paper. Place the prepared pan on a baking tray. 2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large spoon to fold in the combined flour and the milk until well combined. 3. Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top. No need to force the fruit into the batter. 4. To make the crumble topping, place the flour and butter in a bowl. Use your fingertips or hand held pastry blender to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add in the sugar. 5. Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the center comes out clean. Set aside in the pan for 10 minutes before transferring entire spring form pan to a wire rack to cool slightly. Release the spring form sides and transfer to platter, or serve from the bottom of the spring form pan before serving. Serve cake warm or at room temperature. I have also had this cold as a "coffee cake" for breakfast and is wonderful.
• 2. Notes: You can make this recipe up to 1 day ahead if serving whole for guests. Store in an airtight container in the fridge. Bring to room temperature to serve. To reheat individual slices, place on a microwave-safe plate and heat in microwave on Medium for 1 minute or until warm. This may also be frozen after cooling completely. Wrap in cling wrap and place in large freezer bag. This would need to be cut in 1/2 or 1/4 sections. Let thaw out in fridge or counter. Would not recommend to "food save" this product to store or freeze.
• 3. Per slice: Calories 189 Total Fat 3.1g Saturated Fat 1.54g Cholesterol 37.54mg Sodium 22.75mg Total Carbohydrate 36g Dietary Fiber 1.65g Sugars 15.05g Protein 4.44g

STRAWBERRY AND APPLE CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft.
• Divide the strawberry-apples mixture among the tart shells.
• Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal. Gently mix in the brown sugar. Sprinkle a thick layer of the crumble mixture on top of the fruit. Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.
• Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar. Garnish with strawberry slices.
• In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well. Add the cream. Add the flour all at once and mix to a smooth dough. Divide the dough in half and wrap in plastic wrap. Let rest in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick. (Freeze the other half of the dough for another use.) Cut the dough into 4 parts and line 4 (4-inch) tart pans. Line each tart with parchment paper and fill with dried beans. Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more.
• Let cool on a rack.

HALLOWEEN APPLE & STRAWBERRY PIE

Steps:

• Lightly dust a work surface with flour. Roll out the puff pastry to a 30 x 45cm rectangle, then put it on a large baking sheet lined with baking parchment.
• Put the pastry in front of you with a short edge nearest to you. Spread the jam in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom. Arrange the apple slices on top in a thin layer.
• To make the bandage pattern, lightly mark a 1cm-border around the jam. Cut the pastry edges into 1cm wide strips from the line outwards.
• Fold the strips of pastry over inwards on both sides, starting from the top until you reach the bottom, making some of them straight and some of them diagonal, so every now and then you can see some jam and apple. Don't worry if they don't look neat - this should look like a mummy. Every now and then you can break off a strip so you can see more filling. Chill for 20 mins. Can be wrapped in cling film and frozen for up to 1 month.
• Heat oven to 200C/180C fan/gas 6 and put in a baking sheet to heat up. Brush the pastry with the beaten egg and sprinkle with the sugar. Slide the tart on its parchment onto the hot baking sheet. Bake for 20-25 mins or until golden brown on top. Cool for a few mins, then push pairs of icing eyes into the pastry gaps so they look like they're looking out.

APPLE BERRY CRUMBLE

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.