BLACKBERRY CRUMBLES
These individual desserts are nearly bubbling over with the taste of fresh blackberries. Surprisingly, the rich, crumblytopping gets its crispness from crushed store-bought sugar cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
- Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.
- Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.
BLACKBERRY CRUMBLE
Nothing tastes more like late summer than a Blackberry Crumble. Even if you've never baked from scratch before, you will find this recipe so easy to put together.
Provided by Cathy
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, gently combine blackberries, sugar and all-purpose flour. Transfer to an 8 x 8 baking dish.
- For the crumble topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble.
- Sprinkle the crumble topping over the blackberry mixture. Bake crumble until the the topping is golden brown and blackberries are bubbling, about 40 minutes. Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.
Nutrition Facts : Calories 222 kcal, Carbohydrate 39.5 g, Protein 3.2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11.2 mg, Sodium 39.3 mg, Fiber 6.9 g, Sugar 25.4 g, UnsaturatedFat 1.8 g, ServingSize 1 serving
BERRY CRUMBLE
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
- In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
BLACKBERRY CRUMB MUFFINS
There are muffins that aspire to be healthful, filled with the likes of whole grains, wheat germ and fruit purée. Then there are rich, chocolate-chip laden muffins that are more like cupcakes in disguise. These muffins fall squarely into that last camp. But they are as tender and buttery as any crumb cake. And like a crumb cake, their nubby, cinnamon-scented crumb topping makes them feel more appropriate for brunch than dessert. This is breakfast food at its most elegant and delicious.
Provided by Melissa Clark
Categories breakfast
Time 45m
Yield 24 muffins
Number Of Ingredients 18
Steps:
- Heat oven to 350. Grease or line 24 muffin cups.
- Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
- Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in sour cream, vanilla and zest.
- In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
- Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
- Bake for 25 to 30 minutes, until muffins are golden and their centers spring back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn't be wet.) Transfer muffins to a wire rack. Serve warm or let cool completely and freeze.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 54 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 34 grams, Sodium 151 milligrams, Sugar 16 grams, TransFat 2 grams
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
PEAR & BLACKBERRY CRUMBLES
Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping
Provided by James Martin
Categories Dessert, Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish.
- Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine.
- Sprinkle crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like.
Nutrition Facts : Calories 768 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 115 grams carbohydrates, Sugar 76 grams sugar, Protein 10 grams protein, Sodium 0.05 milligram of sodium
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
BLACKBERRY CRUMBLE
This is a blackberry crumble recipe that I have not made in two years. It's very filling, but is really good.
Provided by rafaelajeffery
Categories Desserts Crisps and Crumbles Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place blackberries in a large pie dish and sprinkle with sugar.
- Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 37.7 g, Cholesterol 22.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 6.4 mg, Sugar 20.2 g
BLACKBERRY CRUMBLE PIE
Steps:
- Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.
BLACKBERRY AND ROSEMARY CRUMBLE
Make and share this Blackberry and Rosemary Crumble recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Mash together the butter, sugar, flour, and rosemary in a large bowl with your hands.
- In another large bowl, mix the blackberries, sugar, cornstarch, and juice of the lemon.
- Pour the filling into a 9"x13" glass baking pan and spread evenly with spatula.
- Crumble the topping over the blackberry mixture.
- Place the pan on a large cookie sheet to prevent dripping in oven and bake for 1 hour, until the topping is brown and the filling is bubbly.
- Serve topped with vanilla ice cream or drizzled with cream.
Nutrition Facts : Calories 432, Fat 12.4, SaturatedFat 7.3, Cholesterol 30.5, Sodium 4.1, Carbohydrate 80.9, Fiber 8.7, Sugar 57, Protein 3.9
BLACKBERRY CRUMBLE
This rich delicious dessert only takes minutes to prepare, makes the house smell divine while it's baking. It can be eaten hot, right out of the oven, warm or cold! It's great with a great big scoop of vanilla ice cream! If you want a traditional, rich tasting cobbler/crumble recipe, this is it!
Provided by Mommy Bean
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Grease 13x9 baking dish.
- Add 1/2 cup sugar to pie filling.
- Pour into baking dish.
- Mix flour, sugar, baking powder and salt together in medium bowl.
- Break eggs in to bowl of dry ingredients and mix with hands until mixture becomes crumbly.
- Sprinkle over pie filling.
- Pour melted butter evenly over top (do not spread with utensil).
- Sprinkle cinnamon over the top.
- Bake at 350°F for about 45 minutes, or until center is set.
Nutrition Facts : Calories 748.7, Fat 20, SaturatedFat 12, Cholesterol 91.1, Sodium 585.7, Carbohydrate 139.7, Fiber 5.1, Sugar 109.5, Protein 4.7
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BLACKBERRY CRUMBLE (HEALTHY) - EVERYDAY HEALTHY RECIPES
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5/5 (2)Total Time 40 minsCategory Breakfast, Dessert, SnackCalories 269 per serving
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the blackberries in a medium size oven dish and sprinkle with the cornstarch and 2 tablespoons of sugar. Stir thoroughly and set aside.
- To the food processor add the flour, oats, remaining sugar, butter, flaxseed and cinnamon. Pulse until well incorporated (no dry ingredients visible), crumbly with small and large granola-like clusters.
- Crumble the mixture over the blackberries (without pressing down) and bake in the centre of the oven for 30 minutes.
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- Sprinkle blackberries with white sugar and mix well. Let stand about 10 minutes. Spray an 8 x 8 baking dish with cooking spray and spread blackberries in bottom of dish.
- Whisk together oats, brown sugar, ground cinnamon and flour. Cut butter into flour mixture until resembles coarse crumbs. (I cut my butter into small pieces and then cut it into the flour mixture with a fork).
- Spread flour mixture over the top of the blackberries. Bake in preheated 350 degree oven for 35 minutes until brown on top.
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