Cinnamon Apple Crumble Food

CINNAMON APPLE CRUMBLE

Steps:

• Preheat oven to 400 degrees. Lightly grease a 2 quart glass baking dish (or clay baker is fine too).
• Combine apples and orange juice in a large bowl.
• Stir in sugar, cornstarch, vanilla, and 1/2 tsp cinnamon; toss to coat apples.
• Spoon apple mixture into prepared dish.
• Combine brown sugar, flour, remaining 1/2 tsp cinnamon and nutmeg in a medium bowl.
• Cut in butter with a pastry blender until mixture is coarse and crumbly and then stir in oats.
• Sprinkle topping mixture over apple mixture.
• Bake for 25-30 minutes until apples are tender.

APPLE-CINNAMON CRUMBLE PIE

Steps:

• Set oven to 400 degrees F (oven rack set to lowest position).
• Prepare a 9-inch deep-dish glass pie plate.
• Fit the pastry into the pie plate and flute edges.
• For the filling; mix together all ingredients making sure that the apples are coated well; set aside.
• For the topping; in a processor blend first 5 ingredients; Add in cold butter pieces and process using on/off turns until the mixture resembles wet sand.
• Toss the filling ingredients again to redistribute the juices, then transfer to the prepared pie shell, mounding the apple filling in the center
• Using your hands pack topping over and around the apples.
• Place the pie plate on a baking sheet.
• Bake at 400 degreesF for about 35 minutes or until topping is golden (cover with foil if topping is browning too quickly).
• After 40 minutes REDUCE the oven temperature to 350 degrees.
• Bake until apples in the center are fork-tender and the filling is bubbling thickly at edges (about 30 minutes longer).
• Cool until warm (about 1-1/2 hours).
• Serve with ice cream.

APPLE-CINNAMON CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square pan with a piece of aluminum foil (about 17 inches long), leaving a 2-inch overhang on each side. Lightly coat the bottom and sides of the lined pan with cooking spray.
• Melt half the butter (4 tablespoons) in a medium bowl in the microwave, about 45 seconds. Set aside 1 cup of the cake mix, and add the remaining mix to the melted butter. Add the egg and 1 tablespoon water, and mix with a spatula until well blended. Let stand a few minutes until the mixture is no longer tacky to the touch. Pat the dough in an even layer in the pan. Bake until the edges are lightly set to the touch and the crust is lightly browned all over, about 20 minutes. Let cool for 5 minutes.
• Meanwhile, melt the remaining butter in a medium bowl in the microwave, about 45 seconds. Add the reserved cake mix, oats and cinnamon, and mix with a fork until crumbly.
• Spread the apple butter over the cooled crust, spreading it to the edges. Scatter the crumb mixture over the apple butter. Return the pan to the oven and continue to bake until the crumbs are golden brown and firm, about 30 minutes more. Cool completely in the pan.
• Using the foil overhang, lift the bars out of the pan and peel the foil away from the edges. Dust with confectioners' sugar, and cut into 16 bars.

CINNAMON CRUMBLE BUNS

Steps:

• For the dough: Whisk together the bread flour, mashed potato flakes, granulated sugar, cinnamon, yeast and salt in a large bowl. In the bowl of a stand mixer fitted with the dough hook, add the milk, vanilla and eggs; whisk to break up the eggs. Add the dry ingredients to the wet ingredients and mix until the dough just comes together.
• Add the butter, one piece at a time, mixing until incorporated. Continue to mix until the dough comes together in a ball. If the dough is sticking a lot to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until most of the dough no longer sticks. (A little sticking to the bottom of the bowl, beneath the hook, is fine. Adding too much flour will make the buns dry, so use a light hand.)
• Transfer the dough to a lightly floured work surface and knead by hand until shiny and smooth, 5 to 10 minutes. (The dough should be very soft but not wet and sticky; a little tacky is OK.) Place the dough in a large bowl sprayed with nonstick spray; lightly spray the top of the dough. Cover with plastic wrap and let rise in a warm corner of your kitchen until doubled in size, 45 to 60 minutes.
• For the filling: Stir together the granulated sugar and cinnamon in a small bowl.
• Roll the dough out into a long rectangle, about 10-by-21 inches. Brush with the melted butter, then sprinkle with the cinnamon sugar, followed by 4 cups of frozen Crumble. Starting from a long side, roll the dough into a jelly roll.
• Cut the log into 2-inch pieces and place, cut-side down, in a buttered 10-inch square baking pan. Sprinkle 1 cup of Crumble over the top. Cover with plastic wrap and let rise until puffy and nearly doubled in volume, 30 to 45 minutes
• Preheat the oven to 350 degrees F. Bake the buns, loosely wrapped in foil, for 15 minutes. Remove the foil and bake until golden brown on top, about 5 more minutes.
• For the glaze: Meanwhile, combine the confectioners' sugar, milk and vanilla in a small bowl and stir until smooth.
• While the buns are still warm (but not hot), drizzle with the glaze. Serve warm.
• Combine the all-purpose flour, melted butter, brown sugar, granulated sugar and salt in a large bowl. Stir together and then work with a spoon or your fingers until the butter is absorbed and the mixture forms clumps. Place in a resealable plastic bag and freeze until needed.

MOM'S CINNAMON-APPLE CRISP

Steps:

• Combine the apples, sugar, flour and cinnamon in a large bowl. Transfer to an 11x7-in. baking dish; dot with butter. , For topping, combine the flour, sugar, baking powder and nutmeg in another large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling., Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream if desired.

CINNAMON CRUMBLE APPLE PIE

Steps:

• For crust:
• Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
• Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
• For filling:
• Mix all ingredients in large bowl to coat apples.
• For topping:
• Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
• Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

APPLE CRUMBLE

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.