Crumble Recipe With Oats Recipe Cards

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APPLE-OATMEAL CRUMBLE



Apple-Oatmeal Crumble image

Looking for a baked dessert recipe? Then try this crumble made with apples and oats.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 6

Number Of Ingredients 12

4 cups sliced peeled Granny Smith apples
1/2 teaspoon grated orange peel
1/3 cup fresh orange juice
1/3 cup old-fashioned oats
1/2 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons cold butter or margarine
6 tablespoons Cool Whip frozen whipped topping, thawed
Additional grated orange peel, if desired

Steps:

  • Heat oven to 375°F. Arrange apple slices in ungreased 8-inch square (2-quart) glass baking dish. Sprinkle with 1/2 teaspoon orange peel and the orange juice.
  • In medium bowl, mix oats, sugar, flour, cinnamon, nutmeg and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Sprinkle over apples.
  • Bake 40 to 45 minutes or until apples are tender and topping is lightly browned. Spoon into dessert bowls; top each serving with 1 tablespoon whipped topping. Garnish with orange peel.

Nutrition Facts : Fat 1, ServingSize 1 Serving

VERY-BERRY OAT CRUMBLE



Very-berry oat crumble image

This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants

Provided by Cassie Best

Categories     Dessert

Time 45m

Number Of Ingredients 9

100g plain flour
50g rolled oats
100g butter, cut into cubes
50g golden caster sugar
400g strawberry, hulled and halved if large
100g golden caster sugar
1 ½ tbsp cornflour
500g mixed berry and currants, such as raspberries, blackberries, blueberries, redcurrants or blackcurrants
ice cream or custard, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
  • Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
  • When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

OAT CRUMBLE TOPPING



Oat crumble topping image

A flour-free topping for crumbles

Provided by Gill2015

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Mix the oats and sugar together in a large bowl
  • Melt the butter
  • Add the melted butter to the oats and sugar (and cinnamon, if included) and combine thoroughly
  • Spread the oat crumble topping evenly over the dish to be covered e.g. Precooked fruit
  • Bake for 20 minutes at 190C / fan 170C / gas 5 until the crumble top is golden and the fruit is bubbling

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