CRUNCHY BERRY ALMOND CRUMBLE
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
- To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
- Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
- Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 20 grams, TransFat 0 grams
CRANBERRY ALMOND CRUMBLE
This is a nice alternative to all of the pies that adorn the Thanksgiving table. I love nuts mixed with the cranberries. The richness goes so well with the tartness of the fruit.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool.
- Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit.
- Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes.
- Combine the pear and cranberry mixtures in a bowl and set aside to cool.
- Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds.
- Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired.
- Bring 2 small pots of water to a boil.
- Using a small knife, peel one single piece of skin from around the "equator" (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece.
- Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside.
- In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat.
MIXED BERRY ALMOND CRUNCH CRUMBLE
Make and share this Mixed Berry Almond Crunch Crumble recipe from Food.com.
Provided by Mrs. Grosh
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest (without tapioca, crumble will be very runny). Set aside.
- 2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.
- 3. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2 inch crumbs and spread over caike. Bake until filling bubbles and topping is light golden, about 55 inutes. Let cool slightly. Serve.
Nutrition Facts : Calories 781.8, Fat 22.3, SaturatedFat 10.3, Cholesterol 40.7, Sodium 251.2, Carbohydrate 141.6, Fiber 8.8, Sugar 29.8, Protein 11.1
BERRY ALMOND CRUMBLE OATMEAL
This recipe was delivered to my e-mail by Quaker Oats. I'm going to store it here so it doesn't get lost. This recipe appeals to me because of the fiber in the oatmeal. It is also low in sodium (although I've been known to add a pinch of salt to my oatmeal)
Provided by QueenBee49444
Categories Breakfast
Time 20m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 8
Steps:
- For topping:.
- In a medium skillet, combine oats and almonds.
- Cook over medium heat on low for 4 to 6 minutes, stirring occasionally, until oats and almonds are lightly browned.
- Cool completely.
- In a small bowl, combine brown sugar and cinnamon.
- Add oat mixture, mix well.
- For Oatmeal:.
- In a medium saucepan, bring milk and cinnamon to a boil.
- Stir in oats.
- Return to a boil.
- Reduce heat to medium.
- Cook 1 minute for quick oats or 5 minutes for old fashioned oats, stirring occasionally.
- Gently stir in blueberries.
- Continue cooking until blueberries are heated through and most of liquid is absorbed, about 1 minute.
- Spoon oatmeal into cereal bowls, Sprinkle topping over oatmeal. Enjoy!
ALMOND CRANBERRY CRUMBLE RECIPE BY TASTY
Here's what you need: flour, cocoa powder, milk, honey, melted butter, crushed almonds, desired amount of dried cranberries, oats, maple syrup, vanilla extract, milk, melted dark chocolate
Provided by Aishani Uddaraju
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a bowl, mix together cereal powder, honey, cocoa powder, and melted butter. Slowly pour the milk and mix thoroughly until it becomes doughy. Mold into the bottom of a separate bowl to form a base crust.
- In the mixing bowl, add the oats, biscuit powder, and crushed almonds. Mix thoroughly. Add the cranberries. Mix well.
- Drizzle the syrup and let the mixture sit there for 2 minutes.
- Mix the syrup well into the crumble (make sure it is evenly mixed). Put the mixture on top of the chocolate tart base and press in evenly. Make sure it is really compact.
- Drizzle the milk over it and let it rest.
- If desired, drizzle melted dark chocolate on top for a warm taste.
- Bake in the microwave for about 2 minutes (may vary).
- Serve warm.
Nutrition Facts : Calories 316 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 4 grams, Protein 9 grams, Sugar 12 grams
MIXED BERRY CRUMBLE WITH OATS AND ALMONDS
This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates, and cinnamon creates the perfect sustained energy-releasing treat that packs a hefty nutritional punch.
Provided by Lorraine Pascale
Categories HarperCollins Dessert Summer Healthy Quick and Healthy Date Berry Almond Oat Cobbler/Crumble Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
- Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
- Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
- Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.
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