MELON AND APPLE BERRY CRUMBLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Place the apples and half of the sugar into a saucepan and cook over a medium heat for approximately 10 minutes or until apples begin to soften. Drain them and set aside to cool.
- Meanwhile combine the granola, crumbled cake, flour, brown sugar and cinnamon in a medium sized mixing bowl and mix thoroughly. Add the chopped butter and continue stir until the wet and dry ingredients are mixed well and resemble wet bread crumbs.
- Add the melon, berries, lemon juice and the remainder of the sugar to the apples and place into a deep baking dish. Top the fruit with the crumble mix and bake until done, approximately 30 minutes. You may want to place some foil on the rack under the dish to catch any spills.
- (Be careful when you remove this dish from the oven, as the bubbling fruit will be very hot.)
- Bon Appetit!
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.
BERRY CLAFOUTI WITH CREME FRAICHE
Steps:
- Preheat oven to 375 degrees. Whisk together the eggs and sugar until frothy. Add vanilla specks, flour, and salt. Mix until incorporated. Fold in the milk and 1/2 the creme fraiche.
- Spray a 10-inch Teflon pan with vegetable spray. Pour 1/3 of the batter into the pan. Bake in the oven for 3 minutes, just until the batter sets. Remove pan from oven and spread the mixed berries on as the next layer. Pour remaining batter over the berries. Return the pan to the oven and continue baking for 12 to 16 minutes, or until the edges start to brown and the middle rises. Take out and let cool for 20 minutes.
- Mix the remaining 1/3 cup of creme fraiche with the confectioners' sugar. Cut the clafouti into 4 to 6 wedges, dust with the extra confectioners' sugar and serve with the remaining berries and sweetened creme fraiche.
MIXED BERRY CREME FRAICHE CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- Mix together the berries, flour and sugar and pour into a 8 by 8-inch baking dish. Spread the creme fraiche over the top of the berries evenly. Mix together the brown sugar, flour and salt. Mix in the melted butter. Top the creme fraiche with this mixture. Place in the oven and bake for 25 minutes, or until the topping is golden brown.
DOUBLE BERRY-HAZELNUT CRUMBLE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-inch-square baking dish.
- Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish.
- Combine the flour, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your fingers to make small clumps.
- Bake until the filling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.
APPLE AND MIXED BERRY CRUMBLE
Make and share this Apple and Mixed Berry Crumble recipe from Food.com.
Provided by Rhiannon and Matt
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees Celsius.
- Place apple, 2 tablespoons of water, lemon juice and caster sugar in a saucepan. Cover and cook over low-medium heat, stirring occasionally for about 10 minutes until soft, divide the apples between 8 cup size serving dishes.
- Mix the berries together and sprinkle over the apples, pushing some of them into the apples.
- Place the brown sugar, baking powder, rolled oats and flour in a bowl and mix well.
- Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs.
- Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly. Serve warm, with ice-cream, double crème or hot custard.
Nutrition Facts : Calories 324.5, Fat 10.9, SaturatedFat 6.5, Cholesterol 26.7, Sodium 124.3, Carbohydrate 55.3, Fiber 4.5, Sugar 29, Protein 3.8
BERRY CRUMBLE POTS
This no-fuss pud is great for using up any biscuits or fruit you have to hand
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 6
Steps:
- Mix the jam and citrus juice together in a bowl. Stir in the berries. Divide half the berries between 4 glasses or small bowls. Top with the custard, the rest of the berries and finally the cream. Crumble over the biscuits and serve.
Nutrition Facts : Calories 229 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.23 milligram of sodium
OATY MIXED BERRY CRUMBLE
ZWT6 Britain. Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp. Recipe by Nick Nairn on http://www.foodandwine.com.
Provided by UmmBinat
Categories Breakfast
Time 50m
Yield 1 crumble, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE TOPPING:
- Preheat the oven to 400°.
- In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground.
- Add the chilled butter and pulse until the mixture resembles fine meal.
- MAKE THE FILLING:
- In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg.
- Add the blackberries, blueberries and raspberries and toss well.
- Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter.
- Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned.
- Let the crumble cool slightly and serve warm with Devonshire Cream, vanilla ice cream or lightly whipped cream.
- MAKE AHEAD:.
- The berry crumble can be made up to 4 hours ahead. Reheat gently before serving.
Nutrition Facts : Calories 1071.8, Fat 52.2, SaturatedFat 27.5, Cholesterol 106.8, Sodium 17.9, Carbohydrate 144.6, Fiber 19.2, Sugar 88.2, Protein 14.2
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
BERRY CREME FRAICHE CAKE
If you have fresh berries on hand you are in for a real treat if you make this cake. It's perfect for a party as it is not a cake that keeps well and probably should be eaten on the same day it is made, but wow, it is delicious!
Provided by MarieRynr
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350*F.
- Grease the bottom and sides of two 9 inch cake pans.
- Line the bottoms with parchment paper.
- In a medium bowl, sift together the flour, soda,salt and baking powder.
- Beat the butter with the sugar until light.
- Add the eggs, one at a time, beating well after each addition.
- Stir together the buttermilk and the vanilla.
- On low speed, add half the buttermilk and mix until incorporated well.
- Add half the dry ingredients.
- Mix well and then repeat until all dry and wet ingredients are mixed in well.
- Stir in the poppy seeds.
- Divide the cake batter between the two pans.
- Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
- Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
- The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
- To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
- Let cool to room temperature.
- Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
- To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
- Place a cake layer on a serving plate.
- Spread one quarter of the creme fraich filling on top of the cake.
- Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
- Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
- Repeat with the third and fourth layers, ending with berries on the top of the cake.
- If not serving within an hour, refrigerate the cake.
- Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.
Nutrition Facts : Calories 965.1, Fat 57.6, SaturatedFat 34.1, Cholesterol 263.9, Sodium 452.4, Carbohydrate 104.7, Fiber 5.3, Sugar 66.8, Protein 11.6
SUMMER BERRIES WITH LEMON CREME FRAICHE
A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.
Provided by gailanng
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
- Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
- Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.
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