Apple And Berry Crumble Recipes

BERRY APPLE CRUMBLE

Steps:

• Place the apples in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, combine cornstarch and apple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add butter, cinnamon and lemon juice. , Pour over the apples. Sprinkle with berries. In a small bowl, combine the oats, flour and walnuts; add oil and syrup. sprinkle over berries. , Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown.

APPLE BERRY CRUMBLE

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Peel the apples with a potato peeler, quarter them, cut out the cores, then chop up.
• Tip the apple into a bowl with the cinnamon and 1 tbsp sugar. Squeeze the juice from the halved orange and add to the bowl, too.
• Add the berries to the bowl and mix everything together. Tip the fruit mixture into the baking dish and pat it down.
• Chop three-quarters of the butter into small pieces. Put it in a bowl with the flour. Use your fingers to pinch and rub the butter into the flour.
• Stir the oats and the rest of the sugar into the flour mixture, then sprinkle it on top of the apple and berries in the baking dish.
• Dot the rest of the butter over the crumble. Ask a grown-up to put it in the oven for 40 mins or until the apple is cooked. Eat with ice cream or custard.

APPLE AND MIXED BERRY CRUMBLE

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.

APPLE & BERRY CRUMBLE

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Peel, core and quarter the apples, then cut into chunks.
• Place the apples in a pan with the sugar and cook over a low heat, stirring occasionally, for 10 minutes, or until slightly softened. Remove from the heat, stir through the frozen berries and leave to cool a little.
• Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then stir in the Granola Dust.
• Transfer the fruit mixture to a baking dish and sprinkle over the crumble topping.
• Bake in the oven for 25 to 30 minutes, or until golden and crunchy. Delicious served with a dollop of yoghurt.

MELON AND APPLE BERRY CRUMBLE

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!

BLACKBERRY AND APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice apples and place in a saucepan with water and 3 tablespoons sugar. Heat over medium-low heat for 5 minutes, stirring every minute to prevent sticking. Stir in blackberries and taste, adjusting sugar if necessary. Make sure apples get thoroughly coated with blackberry juice. Cook for about 3 minutes; mixture will still be runny. Pour into a 2-quart casserole dish and allow to cool slightly.
• Meanwhile, combine flour, sugar, and butter for crumble topping in a mixing bowl. Mix with an electric mixer or your fingers until it resembles bread crumbs. Pile the crumble topping evenly over the fruit.
• Cook in the preheated oven until golden brown, 20 to 25 minutes.

BERRY-APPLE SKILLET CRUMBLE

Steps:

• Peel the apples and cut into fairly thin (about 1/4-inch) slices
• Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they have softened but still hold their shape, about 4 minutes.
• Add the berries, maple syrup to taste, and cinnamon, and cook until the berries have started to burst and the apples are just tender, 3 to 4 minutes longer.
• In a small container, combine the cornstarch with just enough cold water to dissolve smoothly. Stir it into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.
• Heat a smaller skillet. Add the muesli and sugar and toast over medium heat, stirring frequently, until the mixture turns a shade darker and smells nutty, 4 to 5 minutes. Sprinkle evenly over the surface of the fruit.
• Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of frozen dessert.
• nutrition information
• Calories: 242
• Total Fat: 5g
• Protein: 2g
• Carbohydrates: 50g
• Fiber: 5g
• Sodium: 75mg

APPLE & BLACKBERRY CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

VEGAN BERRY AND APPLE CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine frozen mixed berries, apples, cornstarch, and vanilla extract in a bowl and transfer to a baking dish.
• Combine flour, oats, sugar, and cinnamon in a bowl. Mix in coconut oil with your fingers until you have a crumbly dough. Sprinkle over the fruit in the baking dish.
• Bake in the preheated oven until crumble is lightly browned on top, about 40 minutes.