Autumn Apple Buckle Food

CRAN-APPLE CRUMBLE

Steps:

• In a saucepan, combine orange juice, 3/4 cup sugar and orange zest; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Add cranberries; simmer, uncovered, for 8-10 minutes or until berries begin to pop. Remove from heat. Melt butter in a large saucepan. Stir in syrup, honey and remaining sugar. Add apples; cook over medium heat for 5 minutes. Remove from heat; stir in cranberry mixture. Sprinkle with tapioca; mix gently. Let stand 15 minutes. Transfer to a greased 13x9-in. baking dish. , For topping, combine the flour, brown sugar, cinnamon and nutmeg in a bowl; cut in butter and almond paste until mixture resembles coarse crumbs. Sprinkle crumb mixture and almonds over cranberry mixture (dish will be full). Bake at 400° for 15-20 minutes or until bubbly around the edges.

APPLE-BLUEBERRY BUCKLE

Steps:

• Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
• Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
• Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
• Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

AUTUMN APPLE BUCKLE

Steps:

• Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
• MAKE THE CRUMB TOPPING:.
• In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
• Add the butter and process until the mixture resembles moist sand.
• Add the walnuts and pulse 3 times.
• Transfer the mixture to a bowl and press into large crumbs.
• MAKE THE BATTER:.
• In a medium bowl, whisk the flour with the baking powder, ginger and salt.
• In a large bowl, using a handheld electric mixer, beat the butter until creamy.
• Add the sugar and beat until light and fluffy, about 3 minutes.
• Beat in the honey.
• Add the lemon zest, vanilla and eggs and beat until smooth.
• Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
• Fold in the apples.
• Scrape the batter into the prepared pan and smooth the top.
• Sprinkle with the crumb topping.
• Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
• Let cool for at least 1 hour before unhinging the springform and removing the ring.
• Cut the buckle into wedges and serve with sweetened whipped cream.
• MAKE AHEAD:.
• The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.

BLUEBERRY APPLES

Steps:

• Core and quarter apple (Do not peel) Arrange standing around edge of buttered ramiken Mix together blueberries, brown sugar and vanilla Fill the centre of the ramekin with the blueberry mixture Dot the top with 2 teaspoons butter Cover ramiken with plastic wrap.
• Pierce top of wrap once or twice.
• Place ramiken on plate.
• Microwave on high for 3 minutes, check and add 1 minute at a time until the apple falls.
• Serve warm Top with a blob of whipped cream or vanilla ice cream.
• Microwave one ramiken at a time Other berries can be substituted.
• Diabetics leave the brown sugar out or use sugar substitute.

OLD FASHIONED BLACK RASPBERRY BUCKLE

Steps:

• Blend water, cornstarch and 1/2 cup sugar; pour over berries in a medium saucepan. Bring to a boil and when mixture thickens, pour into an 8x8 baking dish. Set aside.
• Sift together flour, 1 tablespoons sugar, baking powder, and salt. Cut in butter until crumbly and set aside.
• Combine milk and egg and add to flour mixture. Stirring just to moisten.
• Drop by spoonfuls onto hot fruit mixture and sprinkle top with remaining sugar.
• Bake at 400º for 20 minutes or until top is golden brown.