RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
BAREFOOT CONTESSA'S PLUM RASPBERRY CRUMBLE
Make and share this Barefoot Contessa's Plum Raspberry Crumble recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well.
- Add the raspberries and toss lightly.
- Pour into a 9 by 12 by 2-inch baking dish.
- For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine.
- Add the butter and pulse until the butter is the size of peas.
- Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles.
- Add 1/2 cup of the almonds and mix well.
- Spread the topping evenly over the plums, making sure the fruit is covered.
- Sprinkle with some extra almonds.
- Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown.
- Serve warm or at room temperature.
Nutrition Facts : Calories 388.7, Fat 15.4, SaturatedFat 7.6, Cholesterol 30.5, Sodium 60.5, Carbohydrate 60.7, Fiber 4.6, Sugar 38.3, Protein 5.2
PEACH AND RASPBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
- Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
- Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
PLUM CRUNCH
Steps:
- Vanilla ice cream, for serving
- Preheat the oven to 375 degrees F.
- For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
- Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.
BAREFOOT CONTESSA'S RASPBERRY SAUCE
Make and share this Barefoot Contessa's Raspberry Sauce recipe from Food.com.
Provided by Juenessa
Categories Raspberries
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan.
- Bring to a boil, lower the heat, and simmer for 4 minutes.
- Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth.
- Chill (for two to three hours).
Nutrition Facts : Calories 678.9, Fat 0.6, Sodium 52.6, Carbohydrate 169.5, Fiber 6.8, Sugar 131, Protein 1.5
BAREFOOT CONTESSA'S PLUM TART
Make and share this Barefoot Contessa's Plum Tart recipe from Food.com.
Provided by Juenessa
Categories Tarts
Time 1h
Yield 1 9 1/2 inch tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Combine the flour, walnuts, and sugar in a large bowl.
- Add the butter and the egg yolk.
- Mix, either by hand or with an electric mixer, until crumbly.
- Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
- Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
- Sprinkle the rest of the crumb mixture evenly over the plums.
- Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
- Remove from the oven and cool for 10 minutes.
- Remove from the pan and transfer the tart to a flat plate.
- Serve warm or at room temperature.
- **Cooling time is not included in cooking time.
Nutrition Facts : Calories 3794.7, Fat 204.5, SaturatedFat 94.9, Cholesterol 555.2, Sodium 97.2, Carbohydrate 467.8, Fiber 25.3, Sugar 252, Protein 49.4
BAREFOOT CONTESSA'S RASPBERRY CRUMBLE BARS
I got this delicious and EASY recipe from Food Network's show, Barefoot Contessa. I love it! If you love raspberries, crumbles, granola, and nuts, then you will too!
Provided by fsukay
Categories Bar Cookie
Time 1h
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
- Turn the dough out on a board.
- Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.
- Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.
- Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
Nutrition Facts : Calories 516.1, Fat 24.2, SaturatedFat 13.5, Cholesterol 54.2, Sodium 113.5, Carbohydrate 69.8, Fiber 2.4, Sugar 34.9, Protein 5.6
CRUMBLE - RASPBERRY PLUM
Steps:
- Directions Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish. For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well. Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.
More about "barefoot contessas plum raspberry crumble food"
INA GARTEN'S ITALIAN PLUM TART | BAREFOOT CONTESSA | FOOD NETWORK
From youtube.com
BAREFOOT CONTESSA | FOOD NETWORK
From foodnetwork.com
RASPBERRY CRUMBLE BARS - INA GARTEN - BAREFOOT CONTESSA STYLE
From lookslikehomemade.com
BAREFOOT CONTESSA | RASPBERRY CRUMBLE BARS | RECIPES
From barefootcontessa.com
PLUM RASPBERRY CRUMBLE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
BAREFOOT CONTESSA'S PLUM RASPBERRY CRUMBLE RECIPE
From recipeofhealth.com
PLUM RASPBERRY CRUMBLE FROM THE BAREFOOT CONTESSA
From newyorkcity.kitchen
PLUM & RASPBERRY CRUMBLE BARS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
BAREFOOT CONTESSA | HOMEPAGE
From barefootcontessa.com
ONCE UPON A PLATE: BAREFOOT CONTESSA'S BERRY …
From onceuponaplate.blogspot.com
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
TAG ARCHIVES: BAREFOOT CONTESSA PLUM RASPBERRY CRUMBLE
From curessa.wordpress.com
EASY PLUM RASPBERRY CRUMB TART - THE CAFé SUCRE FARINE
From thecafesucrefarine.com
INA GARTEN'S PLUM RASPBERRY CRUMBLE ON BAKESPACE.COM
From bakespace.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love