APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6-8 servings
Number Of Ingredients 15
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.
APPLE-BERRY TWIST PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter; pulse a few times until the mixture looks like cornmeal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Add the cream cheese; pulse a few more times until the dough just comes together. Add the vinegar and 1 tablespoon ice water; pulse a few times until the dough is moist. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, make the filling: Peel the apples and slice about 1/4 inch thick; toss with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself. Add the filling. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface; slice into 12 strips. Brush the strips with some of the beaten egg. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.
- Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbling, 50 to 55 more minutes. (Tent with foil if the crust browns too quickly.) Transfer to a rack and let cool completely.
APPLE RASPBERRY JUICE
I found this recipe on The Power Of Family. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free rapberry jam.
Provided by internetnut
Categories Beverages
Time 3m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- WHISK apple juice into jam, mixing well. Stir in lemon juice. Refrigerate until ready to serve.
- TIP: Serve well chilled, over ice.
Nutrition Facts : Calories 152.3, Fat 0.2, Sodium 13.5, Carbohydrate 37.8, Fiber 0.5, Sugar 31, Protein 0.2
RASPBERRY'S CHRISTMAS APPLE JUICE MULL
this is served in the store at Christmas as a customer thank-you, following my vague memories of other mulls.
Provided by Karyl Lee
Categories Beverages
Time 20m
Yield 1 Gallon
Number Of Ingredients 5
Steps:
- Slice the orange into large wedges, removing any seeds.
- Fill a crockpot or other 3 qt pot with apple juice and heat, reserving room for the fruit and spiced apple juice.
- Put the slices and the spices together into a small sauce pan, add enough apple juice to cover.
- Bring to the boil and then adjust to simmer.
- Simmer about 15 minutes.
- Add mulled juice to the larger pot, reduce temperature, and sip at leisure.
- (you may use a crockpot for the larger amount of juice, or do it all in a crockpot, although it will take longer).
Nutrition Facts : Calories 1889.9, Fat 4.6, SaturatedFat 0.8, Sodium 119.4, Carbohydrate 470, Fiber 7.2, Sugar 433.7, Protein 3.6
SMUCKER'S® APPLE RASPBERRY JUICE
Raspberry jam is the secret ingredient in this refreshing twist on apple juice.
Provided by Allrecipes Member
Time 4m
Yield 6
Number Of Ingredients 3
Steps:
- Gradually add apple juice to Smucker's jam while stirring with a wire whisk; mix well.n
- Stir in lemon juice.n
Nutrition Facts : Calories 144.8 calories, Carbohydrate 36.8 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 5 mg, Sugar 34.1 g
RASPBERRY CRESCENT TWISTS
Make and share this Raspberry Crescent Twists recipe from Food.com.
Provided by Courtly
Categories Breakfast
Time 35m
Yield 8 twists
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2 inch rectangle, firmly pressing perforations to seal.
- Spread raspberry filling on 1 dough rectangle to within 1/2 inches of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
- Bake at 375°F for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
- Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.
Nutrition Facts : Calories 133.6, Fat 3.3, SaturatedFat 0.6, Cholesterol 14.2, Sodium 154.7, Carbohydrate 22.8, Fiber 1.4, Sugar 8.7, Protein 3.3
COSMOPOLITAN RASPBERRY TWIST
We were making cosmos and came up with this by adding raspberry vodka. This has a nice amount of raspberry flavor and its all from the vodka. Serve in chilled glasses.
Provided by Rita1652
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients into a shaker add as much ice as you can and give a good shake.
- Pour straight up or over ice.
- Garnish with lime slices and frozen raspberries which helps keep it chilled.
APPLE-RASPBERRY CRISP
Provided by Lisa Zwirn
Categories Berry Fruit Dessert Bake Fourth of July Thanksgiving Kid-Friendly Raspberry Apple Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat. Transfer apple and raspberry filling to 8x8x2-inch glass baking dish.
- Mix oats, cinnamon, salt and re-maining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl. Add chilled butter and rub in with fingertips until moist clumps form. Sprinkle oat topping evenly over filling.
- Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour. Cool 15 minutes. Serve crisp warm or at room temperature. Scoop into bowls; top with ice cream or whipped cream.
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