Raspberry Apple Crumb Pie Food

RASPBERRY & APPLE CRUMBLE SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
• Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
• Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

RASPBERRY-APPLE CRUMB PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, stir together apples, 1/2 cup sugar and 2 tablespoons flour and the cinnamon. Spoon into crust-lined pie plate. Sprinkle with raspberries. Sprinkle almond paste over raspberries.
• In medium bowl, mix 1/2 cup flour and 1/4 cup sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in almonds. Sprinkle evenly over almond paste.
• Bake 1 hour to 1 hour 20 minutes, covering edge of crust with foil after about 30 minutes, until apples are tender in center and surface is golden brown. Serve warm or cooled.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

APPLE AND RASPBERRY CRUMBLES

Steps:

• Preheat the oven to 180 degrees celsuis (350 degrees farenheit).
• In a bowl add the cubed apple and raspberries and add the sugar, flour, lemon zest and lemon juice and mix together until the fruit is coated. Pour the fruit into individual ramekins.
• In a mixer bowl add the flour, sugars, salt, cinnamon and butter and mix until the butter is mixed in and the batter starts to form pea sized clumps.
• Sprinkle the crumble topping over the fruit, making sure to not pat the mixture tightly. The looser the mixture the crumblier your crumble will be.
• Bake in the oven for 40 to 45 minutes or until the crumble topping is golden and the juices start to bubble through the crumble topping.
• Serve with vanilla bean ice cream or freshly whipped cream, or if you are feeling indulgent, both!

RASPBERRY SOUR CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
• Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
• While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
• Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

CRUMB-TOPPED APPLE RASPBERRY TARTS

Steps:

• In a bowl, combine the raspberries and apple. In a small bowl, combine the sugar, tapioca, cinnamon and nutmeg. Sprinkle over apple mixture; gently toss to coat evenly. Let stand for 15 minutes., Divide pie pastry in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removal bottoms. Trim pastry even with edge. Spoon raspberry mixture into pastry shells. Drizzle with melted butter., For topping, in a bowl, combine flour and brown sugar. Cut in butter until crumbly. Sprinkle over raspberry mixture. Bake at 375° for 35-40 minutes or until bubbly.

FRESH RASPBERRY CRUMB PIE

Steps:

• Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°.
• In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice.
• Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor.
• Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs.
• Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use.
• Take pie from oven and lower temp to 375°.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch spills.
• Bake for about 25 minutes or until juices bubble thickly around the edge of the pie.
• Transfer pie to a wire rack; let cool.
• Serve barely warm or at room temperature with ice cream.

APPLE-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat the butter and the brown sugar with an electric mixture on medium speed until fluffy, about 2 minutes. Beat in the egg. Spread about two-thirds of the batter evenly over the bottom of the prepared pan with an offset spatula. Bake the bottom crust until it is golden brown, 24 to 26 minutes. Mix the remaining batter with the oats and set aside.
• Meanwhile, in a medium saucepan, combine the apples, raspberries and sugar and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down, 5 to 6 minutes. In a small bowl, mix about 3 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Remove the jam from the heat and let cool slightly.
• Top the bottom crust with the fruit and spread it out evenly. Top the fruit with the oat crumb mixture, squeezing it to make some larger clumps. Bake until the top is golden brown, 28 to 32 minutes. Transfer the pan to a rack to cool completely. Using the parchment, lift out the entire bar mixture and place it on a cutting board. Cut into squares.

APPLE-BERRY CRUMB PIE

Steps:

• Preheat oven to 375°. In a large bowl, combine oats, flour, brown sugar and butter; set aside 3/4 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Bake 13-17 minutes or until lightly browned., In another bowl, combine pie filling, cranberries, lemon juice and cinnamon. Spoon into crust. Sprinkle with reserved oat mixture. , Bake 25-30 minutes or until topping is lightly browned. Cool on a wire rack. Serve with ice cream if desired.

RASPBERRY CRUMB PIE

Steps:

• Preheat oven to 400 degrees.
• For the filling: In a bowl, combine sugar and cornstarch.
• Gently fold in raspberries and lemon juice. Pour into pastry shell and set aside.
• For the crumb topping: In a separate bowl, combine flour, brown sugar, and softened butter until mixture is crumbly, pressing together slightly with fingers if necessary to form larger crumbs.
• Dot pie with butter and top with crumb mixture.
• Bake for 1 hour or until juices near center are bubbly. (Shield crust with foil when browned, checking halfway through baking.).

RECIPES

Steps:

• Step 1:Heat the oven to 170°C (fan 150°C, gas mark 3). Wash and drain the raspberries. Peel, slice & core the apples. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the raspberries then pour the mixture into a pie dish.Step 2:To make the crumble, sieve the flour, cinnamon and baking powder into a bowl, rub the butter in using your fingertips until it resembles breadcrumbs. Add the almonds and sugar and mix well. Sprinkle the crumble topping over the fruit and even it our with a fork.Step 3:Sprinkle a little bit of demerara over the top for an added crunch and bake in the oven for 35-40 minutes until the crumble is golden brown. Serve with fresh custard or a scoop of vanilla ice cream.

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
• Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.