Apple And Black Currant Crumble Bars Recipes

APPLE CRUMBLE BARS

Steps:

• For the base and streusel topping: Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch-square baking pan.
• Put the flour, oats, sugars, baking soda and salt in the bowl of a food processor fitted with a metal blade. Pulse 6 times, about 3 seconds per pulse, until some of the oatmeal is finely chopped and some still large or whole. Drizzle in the melted butter, toss with a fork and then pulse until the mixture comes together, about 8 times.
• Press two-thirds of the oat mixture into the prepared pan. Squeeze spoonfuls of the remaining mixture in your palm to make chunks - some larger, some smaller - and place in a small bowl. Cover with plastic wrap. Refrigerate both the base and the chunks for 30 minutes.
• For the filling: Put the apple butter, dried fruit, cinnamon and 2 tablespoons water in the cleaned bowl of the food processor and pulse to a chunky paste.
• Spread the filling over the chilled base. Scatter the streusel topping over the filling, leaving some of the filling showing through. Bake until the streusel is toasty and crisp, about 30 minutes. Cool completely on a rack, about 2 hours, before slicing into 16 squares.

APPLE AND BLACK CURRANT CRUMBLE BARS

Steps:

• Mix the flour, baking powder and salt, then rub in the butter or margarine.
• Stir in the sugar and oats.
• Spoon half into the base of a greased and lined 9 in square cake tin (pan).
• Mix the apples, cornflour and spices and spread over.
• Top with the Black Currants.
• Spoon over the remaining mixture and level the top.
• Bake in a preheated oven at 350°F for 30 minutes until springy.
• Leave to cool, then cut into bars.

APPLE CRUMBLE BARS

Steps:

• For the base and streusel topping: Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch-square baking pan.
• Put the flour, oats, sugars, baking soda and salt in the bowl of a food processor fitted with a metal blade. Pulse 6 times, about 3 seconds per pulse, until some of the oatmeal is finely chopped and some still large or whole. Drizzle in the melted butter, toss with a fork and then pulse until the mixture comes together, about 8 times.
• Press two-thirds of the oat mixture into the prepared pan. Squeeze spoonfuls of the remaining mixture in your palm to make chunks - some larger, some smaller - and place in a small bowl.
• Cover with plastic wrap. Refrigerate both the base and the chunks for 30 minutes.
• For the filling: Put the apple butter, dried fruit, cinnamon and 2 tablespoons water in the cleaned bowl of the food processor and pulse to a chunky paste. Spread the filling over the chilled base. Scatter the streusel topping over the filling, leaving some of the filling showing through. Bake until the streusel is toasty and crisp, about 30 minutes. Cool completely on a rack, about 2 hours, before slicing into 16 squares.
• From Food Network Kitchen

BLACKCURRANT AND APPLE CRUMBLE

Steps:

• If using fresh blackcurrant pick them over and remove any stems. Rinse in cold water and drain
• Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often
• Once the pan starts to get a little liquid in it, turn the heat to medium and cook for 5-10 minutes until the blackcurrants are soft and a definite sauce has developed
• Take the pan off the heat and set aside
• Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside
• Peel, core and chop the apples roughly
• Add to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes
• Preheat the oven to 180C/ 350F/ GM 4
• In a large bowl measure out the flour, granulated sugar and salt. Stir to combine
• Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs
• Stir through the oats and demerara sugar
• Tip the apples into a large baking dish
• Spoon the blackcurrant compote evenly over the apples
• Tip the crumble over the fruit and spread out roughly
• Bake for 30-40 minutes until the top is golden
• Remove from the oven and let cool for 5 minutes before serving

APPLE AND BLACK CURRANT CRUMBLE BARS RECIPE

Steps:

• Mix the flour, baking powder and salt. Stir in the sugar and oats. Add butter into flour mixture and combine with a dough blender or 2 butter knives. Spoon half of flour mixture into the base of a greased and parchment lined 9 inch square cake pan. Mix the apples, cornstarch and spices and spread over. Top with CurrantC™ Dried Black Currants. Spoon over the remaining flour mixture and level the top. Bake in a preheated oven at 350°F for 30 minutes until springy. Leave to cool, then cut into bars.

APPLE BARS WITH CRUMBLE TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a jelly roll pan with cooking spray.
• Stir oil and milk for crust together in a bowl. Sift flour, sugar, and salt into the bowl; stir to combine. Set 1/3 of the crust mixture aside for crumble topping. Press remaining 2/3 crust mixture into the bottom and up the sides of the prepared pan.
• Combine apples, sugar, flour, melted butter, milk, vanilla, and salt for the filling in a bowl. Spread out over the bottom crust, and crumble reserved crust mixture over top.
• Bake in the preheated oven until crust and topping are golden brown, about 50 minutes. Remove from the oven and cool to room temperature, about 30 minutes, before cutting into 24 bars.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

APPLE AND BLACK CURRANT FUDGE CRUMBLE

Steps:

• Peel and core the apples. Cut into chunks. Mix with the blackcurrants. Add demerara sugar and tip into an ovenproof dish.
• Preheat the oven to 200C/400F/gas mark 6. Preheat a baking sheet.
• Sift the flour with the salt into a bowl. Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar. Stir through the fudge pieces. Sprinkle with mixture over the apples and blackcurrants.
• Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.