Apple And Cherry Crumble Recipes

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
• Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars.

APPLE AND CHERRY CRUMBLE

Steps:

• Add 1 tbsp of coconut oil to a large pan and gently heat the apples and cherries for 5 minutes.
• Add 2tbsp sweetener and cinnamon and cook for a further 2 minutes.
• Pour the fruit mixture in to a oven dish.
• Make the crumble mix by putting the almonds and oats in to a food processor and blending until a flour consistency. Add 3tbsp coconut oil and sweetener and blend again.
• Crumble the mixture over the fruit and then put the dish in the oven at 180°C/350°F/Gas 4 for 35-40 minutes.

APPLE AND CHERRY CRUMBLE

Steps:

• Preheat the oven to 350F.
• First, cut half of the cherries in half. Leave the rest whole. Then, in a large bowl, mix the apple chunks, cherries, lemon juice and vanilla extract together. Then, mix in the granulated sugar and flour.
• In a medium bowl, mix the brown sugar, cinnamon, salt and melted butter together until evenly combined. Then stir in the rolled oats.
• Evenly pour the apple and cherry mixture into the bottom of an 8x8 baking dish. Then spread the rolled oats mixture on top.
• Bake for 35 to 40 minutes, uncovered. Remove the crumble from the oven and let it cool for 15 to 20 minutes before serving.

CHERRY-APPLE CRUMBLE

Steps:

• Pit the cherries, cover with water, add sugar, bring to boil, simmer 5 min, mash slightly with back of spoon, Cut apples into small pieces, do not peel. Add to cherry mixture, but do not cook. Add 1 t. cinnamon, 1 t nutmeg, walnuts. Mix cornstarch with a little juice, add to fruit mixture. Mix the topping together with fingers, until butter is well mixed into oatmeal, flour, sugar, and spices. Pour fruit into glass baking pan (8 x 12)prepared with butter-flavor spray, top with crumble topping. Bake for 30 min. or until browned and bubbly. Serve warm as is, or with cream or ice cream.

APPLE AND CHERRY PIE WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the apples, cherries, walnuts, granulated sugar, orange juice, orange zest, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg and cornstarch and toss well to combine.
• In a separate bowl, combine the oats, brown sugar, flour, remaining 1/4 teaspoon of cinnamon, and remaining 1/8 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
• Line a 9 or 10-inch deep baking dish with pie crust and pour in the fruit mixture. Sprinkle the crumb mixture over the top and bake for 20 minutes. Lower the temperature to 350 degrees F and continue baking until bubbly, apples are tender, the top is golden brown, and the pie crust is browned, 35 to 40 minutes longer. Remove from the oven and let rest at least 15 minutes. Serve warm, with vanilla ice cream on top.

CHERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
• Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
• Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

APPLE CHERRY COBBLER

Steps:

• In a bowl, combine first four ingredients. Combine flour and baking powder; add to egg mixture and blend well. , Pour into a greased 13x9-in. baking pan. Combine pie fillings, lemon juice and vanilla; spoon over batter. , For topping, combine all ingredients; sprinkle over filling. Bake at 350° for 40-45 minutes or until bubbly and cake tests done. If necessary, cover edges with foil to prevent over-browning.

APPLE-CHERRY CRISP

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix apples, cherries, sugar and flour until blended. Spoon into baking dish. Cover with foil.
• Bake 40 minutes. Uncover; stir gently. Sprinkle with granola; press slightly. Bake uncovered 10 to 15 minutes longer or until apples are tender and topping is light golden brown. Let stand 15 minutes before serving. Serve with yogurt.

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375°F. Butter a 9 by 13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened, about 5 minutes. Reduce heat to low and simmer, covered, 5 minutes more. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid in a bowl.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 teaspoon cinnamon, and remaining 3/4 cup brown sugar. Cut in cold butter with a pastry blender or 2 knives until mixture resembles coarse meal with a few larger clumps remaining.
• Press 4 cups of oat mixture evenly into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture evenly on top.
• Bake until golden brown, about 35 minutes. Let cool completely in dish on a wire rack. Cut into 24 bars. Bars can be stored at room temperature in an airtight container up to 3 days.

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
• Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
• Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
• Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

CHERRY CRUMBLE

Steps:

• Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
• Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
• Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.