Apple And Black Currant Fudge Crumble Recipes

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BLACKCURRANT AND APPLE CRUMBLE



Blackcurrant and Apple Crumble image

Blackcurrant crumble with apple is a knockout dessert. It's an easy to make and utterly irresistible pudding that can be enjoyed all year round. Sweet yet tart, try serving it with warm and soothing custard in the colder months, cream as the weather picks up or with a scoop of vanilla ice cream on hot summer days.

Provided by Jane Saunders

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

150 g Blackcurrants (Frozen or fresh)
75 g White sugar (Granulated or caster)
4 Crisp eating apples ( such as Pink Lady/ Braeburn/ Jazz)
15 g Butter
15 g White sugar
160 g Flour
3 tbsp Granulated sugar
100 g Butter
30 g Oats
3 tbsp Demerara sugar
1/8 tsp Salt

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

Nutrition Facts : Calories 437 kcal, Carbohydrate 71 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 188 mg, Fiber 4 g, Sugar 40 g, ServingSize 1 serving

BLACKBERRY AND APPLE CRUMBLE



Blackberry and Apple Crumble image

An English dish, my mum's favorite and now the favorite for my family, it incorporates blackberries, apples, and a crumble topping that makes for great dessert. Serve hot or cold with English custard, fresh cream, or ice cream.

Provided by rdtaggart

Categories     Desserts     Crisps and Crumbles Recipes

Time 50m

Yield 8

Number Of Ingredients 7

3 large green apples, peeled and cored
⅓ cup water
3 tablespoons white sugar, or more to taste
½ pound fresh blackberries, or more to taste
2 cups all-purpose flour
½ cup white sugar
⅓ cup unsalted butter, slightly softened

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.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 53.6 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 3.8 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 3 mg, Sugar 26.8 g

NANA'S APPLE CRUMBLE



Nana's Apple Crumble image

A family favorite, this apple crumble was originally my grandmother Hazel's recipe which my mom made on a regular basis. She would make two at a time to take to sick or shut-in friends, or to potlucks. There is never any left. Serve warm with French vanilla yogurt.

Provided by Heather Clements

Categories     Desserts     Crisps and Crumbles Recipes     Apple Crisps and Crumbles Recipes

Time 1h10m

Yield 10

Number Of Ingredients 6

7 large Cortland apples - peeled, cored, and sliced
1 cup white sugar
1 tablespoon ground cinnamon, or more to taste
1 cup all-purpose flour
¼ cup brown sugar
⅓ cup unsalted butter, cubed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread apples in an even layer in a deep dish pie plate or 8-inch square glass casserole dish. Cover with white sugar, then top with cinnamon.
  • Combine flour and brown sugar for topping in a bowl. Add butter and cut in with a pastry blender. Spread topping evenly over apple mixture and pat down.
  • Bake in the preheated oven until apple mixture is bubbling and topping is browned, about 55 minutes.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 56 g, Cholesterol 16.3 mg, Fat 6.5 g, Fiber 4.3 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 4.2 mg, Sugar 40.8 g

APPLE AND BLACK CURRANT FUDGE CRUMBLE



Apple and Black Currant Fudge Crumble image

As soon as I'm off my diet, I'm going to make this. It's from Leith's Recipe of the Day in the Daily Mail. Notes from the recipe say: blackcurrants are high in vitamin C. And although they can be sharp, that edge is lost in the deliciousness of this crumble. Choose a dish so that the crumble mixture comes to the top, ensuring it browns in the oven. Leith's used 250g hard butter fudge, chopped into small pieces- Sainsbury's Taste the Difference hard butter fudge. The system wouldn't take this descripion.

Provided by Sherrie-pie

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

900 g cooking apples
225 g black currants, destalked
2 ounces demerara sugar
225 g plain flour
1 pinch salt
140 g butter
45 g granulated sugar
250 g hard butter fudge

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.

Nutrition Facts : Calories 504.1, Fat 19.7, SaturatedFat 12, Cholesterol 49.9, Sodium 194.8, Carbohydrate 79.2, Fiber 4.9, Sugar 32.6, Protein 6

APPLE & BLACKBERRY CRUMBLE



Apple & blackberry crumble image

Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit

Provided by Raymond Blanc

Categories     Dessert

Time 35m

Number Of Ingredients 9

120g plain flour
60g caster sugar
60g unsalted butter at room temperature, cut into pieces
300g Braeburn apple
30g unsalted butter
30g demerara sugar
115g blackberries
¼ tsp ground cinnamon
vanilla ice cream, to serve

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.

Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.02 milligram of sodium

APPLE AND BLACK CURRANT CRUMBLE BARS



Apple and Black Currant Crumble Bars image

Make and share this Apple and Black Currant Crumble Bars recipe from Food.com.

Provided by Linky

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

6 ounces plain flour (all-purpose)
1 teaspoon baking powder
1 pinch salt
6 ounces butter (or margarine)
1 cup soft brown sugar
1 cup rolled oats
1 lb apple, peeled, cored and sliced
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
8 ounces black currants

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.

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