Apple Crumble From Kraft Recipes

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

APPLE COBBLER CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Mix flour, sugar, butter, and cinnamon together in a bowl using a pastry blender or fork until crumbly; reserve 3/4 cup flour mixture to use as topping.
• Sprinkle a light layer of flour mix into the prepared baking dish; top with a layer of apples. Continue alternating layers of flour mixture with apples and ending with apples. Sprinkle top apple layer with the reserved 3/4 cup flour mixture.
• Bake in the preheated oven until apples are tender and topping is lightly browned, 30 to 35 minutes. Allow cobbler to cool for 10 minutes before serving.

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-PEAR CRUMBLE PIE

Steps:

• Preheat the oven to 375°F
• Prepare a crumb mixture by combining vanilla wafer crumbs, brown sugar, and butter, and mixing well.
• Place pie crust on cookie sheet.
• Spread cream cheese across bottom of the crust-- watch out because the dough could tear a bit, so take your time.
• Cover cream cheese with half of the crumb mixture.
• Combine fruit, sugar, flour, and cinnamon in a large bowl and toss to mix well.
• Spread fruit mixture into the pie and cover with the remaining crumb mixture.
• Bake for 35 minutes, when fruit is tender and crust is lightly browned.
• If necessary, you can cover loosely with foil to prevent crust from getting too well done after 25 minutes.

APPLE CRUMBLE

Steps:

• Preheat oven to 375°F. Brush a 2-quart baking dish with unsalted butter. In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish.
• In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling. Bake until center is bubbling, about 1 hour; if top darkens, tent with foil. Let cool 20 minutes; serve with ice cream.

APPLE CRUMBLE PIE

Steps:

• Heat oven to 400°F.
• Toss apples with granulated sugar, tapioca and spices in large bowl. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Line 9-inch pie plate with crust as directed on package for one-crust pie. Fill with fruit mixture; top with crumb mixture.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

APPLE CRUMBLE FROM KRAFT

Steps:

• HEAT oven to 400°F Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.)
• TOSS apples with sugar and cinnamon. Spoon into 1-1/2-qt. casserole dish; sprinkle with crumb mixture.
• BAKE 15 to 20 minutes or until topping is lightly browned and apples are tender. Serve warm. Refrigerate leftovers.

CARAMEL APPLE CRUMBLE

Steps:

• Microwave apples and 1 tsp. cinnamon in microwaveable bowl on HIGH 4 min.; stir. Set aside.
• Place caramels in separate medium microwaveable bowl. Add 2 Tbsp. COOL WHIP. Microwave 1 min. or until caramels are completely melted when stirred. Stir in apples.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in 2 cups of the remaining COOL WHIP.
• Spoon about 1/4 cup cream cheese mixture into each of eight 8-oz. jars or glasses; top each with about 2 Tbsp. apple mixture. Repeat layers. Sprinkle with gingersnap crumbs. Top with remaining COOL WHIP and cinnamon.
• Refrigerate 1 hour.