Apple And Raisin Crumble Recipes

WARM APPLE RAISIN CRISP WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9-inch baking dish.
• In large bowl, combine sugar, raisins, cinnamon and nutmeg.
• Add apples, tossing gently to coat.
• Place apples in prepared baking dish.
• For topping, in large bowl, combine brown sugar and flour.
• Using a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle crumb topping evenly over apple mixture.
• Bake 30-40 minutes, or until apples are tender and crust is golden.

APPLE AND RAISIN CRUMBLE

Steps:

• Preheat the oven to 180 degrees Celsius.
• Put apples, raisins, juice and brown sugar in a medium sized saucepan, and cook over a medium heat for about 15 mins or until the apples are soft.
• Transfer to 6 3/4 cup ramekins or a 1.5L capacity dish.
• Put flour, caster sugar and oats into a large bowl and stir well.
• Add the butter and rub lightly until it resembles coarse breadcrumbs. Scatter over apple mixture.
• Bake for 25 minutes if using ramekins, or 35-40 minutes in the dish or until golden and crisp.
• Serve with vanilla ice cream or custard.

APPLE RAISIN CRUMBLE

Steps:

• 1. Preheat oven 350 °F (180 °C).2. In medium mixing bowl, combine apples, raisins, 2 Tbsp (30 mL) brown sugar, vanilla extract and cornstarch, toss gently, yet thoroughly until cornstarch is dissolved. Place in a 11 x 7-inch (28 x 18-cm) baking dish and set aside.3. Place gingersnaps in small plastic resealable bag. Using back of spoon or meat mallet, crush cookies to coarse texture. Place in small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit.4. Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavors. Store cooled leftovers covered with plastic wrap in refrigerator up to two days.Tips: If smaller amount is desired, divide recipe in half and bake in loaf pan as directed.

APPLE AND RAISINS CRUMBLE

Steps:

• Preheat oven at 180C/350F.
• Add boiling water enough to cover the raisins and insert the tea bag in the bowl. Set aside and them soak up part of the liquid and the flavours.
• Make the crumble. Mix flour, ground almonds, ground ginger, cold butter and sugar until all resembles wet sand. Set aside in the fridge while you prepare the apples.
• Peel and cut apples into medium sized cubes.
• In a pan melt the extra TBSP of butter and add the apples, soaked raisins with their liquid and the ground citrus zest. Soften the apples for 2-3 mins, until the liquid is absorbed and the ingredients are well combined. Transfer the apples to a small baking dish. I used a 24X17cm one.
• Top the apples with the crumble and transfer to the oven. Bake until the crumble is golden brown, about 35-40 mins.
• Serve with a nice dollop of cold yogurt.

RAISIN APPLE MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

APPLE RAISIN CRUNCH

Steps:

• In a large bowl, combine the sugar, cinnamon and nutmeg. Add apples, raisins and lemon zest; toss to coat. Transfer to a greased 8-in. square baking dish. , In a small bowl, combine baking mix and brown sugar. Sprinkle over apples; drizzle with butter. Bake at 350° for 55-60 minutes or until golden brown. Serve with cheese slices.

APPLE-RAISIN CRUMBLE WITH ORANGE ICE CREAM

Steps:

• Preheat oven to 325°F. Using electric mixer, beat butter and 6 tablespoons sugar in medium bowl until fluffy. Beat in flour, cornstarch, cloves, and salt. Using fingertips, press shortbread topping until moist clumps form.
• Toss apples, raisins, remaining 5 tablespoons sugar, and orange juice in large bowl, separating apple slices to coat evenly. Transfer filling to 11x7x2-inch glass baking dish; scatter topping over. Press to compact slightly.
• Bake crumble until apples are tender and topping is golden brown, about 1 hour 5 minutes. Serve warm with Orange Ice Cream.