Anns Fruit Crumble Recipes

FRUIT CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
• Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
• Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.

FRUIT CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place the peaches and pineapple in an 8-inch by 8-inch baking dish.
• 3. Stir together the flour, sugar and cinnamon in a medium bowl. Cut in butter until mixture is crumbly and butter pieces are about the size of a pea. Sprinkle evenly over fruit.
• 4. Bake 30 minutes or until topping is crisp and golden. Serve warm with ice cream, if desired.

RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
• Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
• Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
• Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
• Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
• Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
• Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.

ANNIE'S FRUIT SALSA AND CINNAMON CHIPS

Steps:

• In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
• Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

TESS' ANY FRUIT CRUMBLE

Steps:

• Mix fruit wiht 1 T flour, 1 T sugar and the cinnamon.
• Crumble together flour, brown sugar, butter and oatmeal.
• Butter a 9x9 pan and pour in fruit. Top with crumble and bake at 350 degrees until browned and bubbly.

ANY SEASON FRUIT CRUMBLE

Steps:

• Prepare the Filling
• Position a rack in the middle of the oven. Preheat the oven to 350°F. Put the apples in a glass or ceramic baking container with a 2 1/2-quart capacity. Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well. Mix the sugar and cinnamon together in a small bowl. Sprinkle the sugar mixture and lemon juice over the apples. Stir the mixture to combine the ingredients, spreading them in an even layer in the baking dish. Set aside.
• Mix the Topping
• Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together. Add the butter pieces, stirring to coat them with the flour. Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white. Spread the crumbs evenly over the apple mixture.
• Bake and Serve the Crumble
• Bake about 40 minutes until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a toothpick. Let the crumble cool about 15 minutes before serving. Spoon the warm crumble onto individual plates and serve with a scoop of vanilla ice cream, if desired. The crumble can be baked a day ahead, cooled, covered, and stored at room temperature. Warm it, uncovered, in a preheated 250°F oven for 15 minutes.

MCCANN'S FRUIT CRUMBLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish; set aside.
• Stir together rhubarb, apples, whiskey and 1/2 cup brown sugar in a medium saucepan over low heat. Cook, stirring, until fruit is just softened, about 10 minutes.
• Meanwhile, in a large bowl, mix together oatmeal, flour, baking powder, 1 teaspoon cinnamon, melted butter, and remaining 1 cup brown sugar.
• Stir berries and remaining teaspoon cinnamon into rhubarb mixture. Pour half of the fruit mixture evenly into prepared baking dish. Sprinkle half of the oatmeal mixture over top. Top with remaining fruit mixture and then oatmeal mixture.
• Transfer baking dish to oven and bake until golden brown, about 35 to 40 minutes.
• Meanwhile, place heavy cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form; stir in Irish cream. Serve crumble warm, topped with whipped cream.

ANN'S FRUIT CRUMBLE

Steps:

• Prepare the fruit by tossing it with the sugar and cornstarch. Add lemon if you choose.
• The remaining ingredients are for your crumble. I typically double the crumble so you can load it up. Please note the butter must be cold and cubed to form a good crumble.
• You can let this sit for hours. If you put it in the oven when dinner is served it's typically the perfect amount of time between dinner and dessert.
• Bake at 350-375 degrees for about 30 minutes. You'll see it starting to bubble and the crumble will melt a little. Let it sit for at least 10 minutes (15 is ideal) so it thickens back up a little and settles.
• And of course--it screams for ice-cream.