Mccanns Fruit Crumble Recipes

MCCANN'S FRUIT CRUMBLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish; set aside.
• Stir together rhubarb, apples, whiskey and 1/2 cup brown sugar in a medium saucepan over low heat. Cook, stirring, until fruit is just softened, about 10 minutes.
• Meanwhile, in a large bowl, mix together oatmeal, flour, baking powder, 1 teaspoon cinnamon, melted butter, and remaining 1 cup brown sugar.
• Stir berries and remaining teaspoon cinnamon into rhubarb mixture. Pour half of the fruit mixture evenly into prepared baking dish. Sprinkle half of the oatmeal mixture over top. Top with remaining fruit mixture and then oatmeal mixture.
• Transfer baking dish to oven and bake until golden brown, about 35 to 40 minutes.
• Meanwhile, place heavy cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form; stir in Irish cream. Serve crumble warm, topped with whipped cream.

FRUIT CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place the peaches and pineapple in an 8-inch by 8-inch baking dish.
• 3. Stir together the flour, sugar and cinnamon in a medium bowl. Cut in butter until mixture is crumbly and butter pieces are about the size of a pea. Sprinkle evenly over fruit.
• 4. Bake 30 minutes or until topping is crisp and golden. Serve warm with ice cream, if desired.

FRUIT CRUMBLE

Steps:

• Pre heat oven to 108c or Gas mark 6 .
• In a mixing bowl, begin to rub the margarine into the flour .
• Add the sugar and the oats.
• Prepare the apples by washing coring and slicing, leaving out the core.
• Place the chopped apples into a pan some lemon juice or water with some water to taste. Cook the apples until soft or until they are at the desired texture.
• Put the cooked apples into an oven proof dish and sprinkle over the sultanas, then spoon over the crumble topping.
• Bake for 20-25 minutes or until the topping is golden brown.
• Enjoy !

FRUIT CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
• Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
• Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.

THE CRUNCHIEST SUMMER FRUIT CRUMBLE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
• Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
• Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
• Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

FRUIT CRUMBLE

Steps:

• Preheat oven to 425°F.
• Pulse flour, sugar, almonds, and salt in a food processor until nuts are chopped. Add butter and pulse until mixture begins to clump.
• Spread fruit in a 9 1/2-inch deep-dish glass pie plate and sprinkle topping over it.
• Bake crumble in middle of oven until fruit is tender and topping is golden brown, 25 to 30 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.

FRESH FRUIT AND BERRY CRUMBLE

Steps:

• Berry Mixture: Place berries in baking dish, sprinkle with sugar.
• Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.
• Sprinkle the flour mixture over the berry mixture.
• Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

MCCANN'S OAT BROWN BREAD

Steps:

• Preheat oven to 425°F.
• Lightly dust the surface of a baking sheet with flour.
• Stir together the flours, oats, sugar and baking soda in a large mixing bowl.
• Using your fingertips, quickly rub in the butter.
• Make a well in the centre and gradually stir in the buttermilk with a wooden spoon until the dough is soft and manageable.
• (You might not use all the buttermilk.).
• Turn the dough out onto a lightly floured surface and knead for about 1 minute.
• Divide in half.
• Shape the dough into two balls and place in the centre of the baking sheet.
• Use the palm of your hand to flatten the dough into disks about 1 1/2 inches thick.
• Use a sharp knife to cut a fairly deep cross into each disk so that it will break apart easily into quarters after baking.
• Bake for approximately 35 minutes or until browned and the tester emerges clean and the bottom sounds hollow when tapped.
• Cool slightly on a rack before serving warm.