Healthy Berry Bramble Cake Recipes

HEALTHY BERRY CRUMBLE RECIPE (REFINED SUGAR FREE)

Healthy Berry Crumble Recipe (Refined Sugar Free) image

This healthy berry crumble is the perfect way to enjoy summer's bounty! This refined sugar free crumble recipe is packed with fresh berries, apples for added texture, and topped with a deliciously crisp and oaty crumble topping. You'll love how simple this small-batch crumble is to make and that it comes together in less than an hour!

Provided by Amanda | Naturally Sweet Kitchen

Time 45m

Number Of Ingredients 11

Ingredients

3 tbsp plain flour
3 tbsp rolled oats ((jumbo oats))
3 tbsp coconut sugar
½ tsp ground cinnamon
25 g melted unsalted butter
100 g baking apples, cubed ((see notes))
250 g fresh berries ((I used strawberries, blueberries + raspberries))
1 tsp arrowroot powder
2 tbsp unpasteurised honey
1 tsp pure vanilla extract
1 tsp lemon juice

Steps:

Preheat the oven to 180ºC (350ºF) and lightly grease a small 16 x 10 cm (6 x 4 inch) baking dish with oil or butter.
To make the crumble, whisk together the flour, oats, coconut sugar, and cinnamon in a small bowl using a fork. Pour over the melted butter and toss with the fork until all the mixture is coated and resembles wet, clumpy sand. Set aside.
In a large bowl, toss together the apples, berries, arrowroot powder, honey, vanilla, and lemon juice until well coated.
Scrape the fruit mixture into the prepared baking dish. Top with the crumble mixture.
Place the dish on a baking tray and bake for 30-35 minutes, or until bubbly and golden and the apples are softened. At the 20-minute mark, check the crumble and cover loosely with a layer of foil if it looks too browned.
Remove the crumbles from the oven and allow them to rest for 5-10 minutes. Serve warm with vanilla ice cream, yoghurt, or whipped cream.

THE ULTIMATE BERRY CRUMBLE

The Ultimate Berry Crumble image

I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
¼ teaspoon fine salt
¾ teaspoon baking powder
¾ cup white sugar
¾ cup frozen unsalted butter
1 ½ teaspoons vanilla extract
2 large egg yolks
1 teaspoon apple cider vinegar, or as needed
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
⅓ cup white sugar
2 teaspoons cornstarch
1 pinch cayenne pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g

MELT IN YOUR MOUTH BLUEBERRY CAKE

Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

Ingredients

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

BLACKBERRY & APPLE CAKE

Blackberry & apple cake image

A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too

Provided by Gerard Baker

Categories Afternoon tea, Dessert

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 12

Ingredients

125g butter , softened, plus extra for the tin
125g caster sugar
3 large eggs , beaten
50g ground almond
100g self-raising flour
2 Discovery, Russet or Worcester apples , peeled and cored, each cut into 12 segments
100g blackberry
1 large pinch cinnamon
2 tbsp demerara sugar
25g butter , cut into small flakes
25g peeled and toasted hazelnut , roughly chopped
icing sugar , for dusting

Steps:

Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.

Nutrition Facts : Calories 372 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium