Crumble Recipe With Oats Recipe For Lasagna

TOFU LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
• Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
• Bake in preheated oven for 25 to 35 minutes.

BAKED APPLES WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 375F.
• Core apples with an apple corer or alternately, cut a square around the stem/core area, cutting from top to bottom, then push the cut section out the bottom and discard. Cut the top 1/4 of the apple off and discard. Place apples into a baking pan just large enough to hold them with a little space in between. (Too big a pan and the cider will cook off too quickly and may cook dry and scorch, introducing a bitter flavour to the dish).
• Mix together the melted butter, white and brown sugars and cinnamon. Brush on top of the apples and allow it to drip down into the apple cavity as well. Pour the apple cider into the pan. It should be at least 1/2-inch deep or more. If not, add a bit more.
• Place apples in oven and roast, uncovered, until the apples soften and the skin starts to separate from the apple flesh or crack, but the apples are still holding their original shape. This is usually 15-25 minutes, depending on the type of apple you use. I suggest checking at 15 minutes and going from there. Also make sure there is still liquid in the bottom of the pan. If not, add a bit more at this point.
• Meanwhile, prepare the crumble by whisking together the oats, flour, brown sugar, salt and cinnamon in a medium bowl. Add the cold butter and use a pastry cutter or your fingertips to cut or rub the butter into the dry mixture until you have an even crumb, with pea-sized pieces of butter. Add the maple syrup and vanilla and use a fork the stir and press the mixture until it is evenly moist and crumbly. Place into the fridge until needed. (You can make the crumble ahead and refrigerate covered, if you like.)
• When apples have softened, remove from the oven. Spoon the crumble over top of the apples, mounding it up as much as you can, then let the excess fall off between the apples. Use it all up.
• Return the apples with the crumble to the oven, INCREASE THE OVEN TEMPERATURE TO 425F and bake an additional 15-20 minutes, or until the topping is set and golden.
• Enjoy warm with cream poured over-top or with a scoop of vanilla ice cream.

CINNAMON-OAT CRUMBLE TOPPING

Steps:

• Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
• Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.

OAT CRUMBLE TOPPING

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