APPLE CRUMBLE
This apple crumble is easy to make and works with pears, peaches, or berries as well.
Provided by Danaleigh
Categories Desserts Crisps and Crumbles Recipes Apple Crisps and Crumbles Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
- Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
- Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 35.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 74.7 mg, Sugar 26.5 g
APPLE & HAZELNUT CRUMBLE
I tweaked the Magnolia Bakery's recipe for Apple Tart with Hazelnut Brown Sugar topping, to come up with this simple and quick crumble. It is absolutely delicious. I received so many complements that I'm thinking of making it my signature dessert! =) Notes: I use either a 9 or 10 inch round pie dish for this recipe, but you can also use individual ramekins - just remember to shorten the baking time as ramekins are smaller and won't take as long to cook in the oven. Also note that measuring cups are required for this recipe!
Provided by Sweet surrender
Categories Dessert
Time 1h5m
Yield 1 nine or ten inch round crumble, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
- First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
- Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
- Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
- Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
- Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.
Nutrition Facts : Calories 394.1, Fat 18.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 10, Carbohydrate 56, Fiber 3.7, Sugar 38.5, Protein 3.8
APPLE & HAZELNUT GALETTE
Tailor our apple galette to your taste - add blackberries, swap the hazelnuts for almonds or pecans, or use pears or peaches instead of apple, if you like
Provided by Cassie Best
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- First, make the pastry. Blitz the hazelnuts and sugar in a food processor until finely chopped. Add the spelt and plain flours, butter and a good pinch of salt, and blitz again until all of the butter has been incorporated and the mixture is sandy. With the motor running, drizzle in 1-2 tbsp cold water until the dough starts to form in clumps. Squeeze a little between your fingers - if it feels like it will come together, tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap and chill for 30 mins or overnight.
- If the pastry has been chilled for longer than 30 mins, let it come to room temperature for 20 mins before rolling. Mix the brown sugar, lemon zest, cornflour and maple syrup together in a large bowl. Add the apples and toss well. Set aside while you roll out the pastry.
- Heat the oven to 180C/160C fan/gas 4. Dust a sheet of baking parchment large enough to line a large baking tray with flour, then roll the pastry out to a roughly 30cm circle on top of the parchment. The pastry will crack and crumble a little as you roll it, but just keep pushing the edges back together - don't worry if it looks rustic. Slide the pastry on its parchment onto the baking tray. Pile the apple slices into the centre of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do (save the syrup for later). Be sure to leave a clear 2cm border around the edge. Use the baking parchment to help you lift the edges of the pastry over the apples, leaving the most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.
- Brush the pastry edge with some beaten egg, sprinkle with a little extra brown sugar and scatter over the hazelnuts. Bake for 50-55 mins until golden brown. Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy. When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 mins, then serve warm with cold cream. Will keep in the fridge for up to two days, or freeze in well-wrapped slices for up to two months.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
RHUBARB, PEAR & HAZELNUT CRUMBLES
Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch
Provided by James Martin
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Melt the butter in a pan, then add the pears, rhubarb, sugar, cinnamon and cloves, and cook over a low heat for 10-12 mins or until just tender. Divide the rhubarb between 4 ovenproof dishes (or use 1 large dish) and set aside.
- Heat oven to 200C/180C fan/gas 6. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Sprinkle the topping over the fruit filling, then bake for 30 mins or until golden brown on top. Serve with vanilla ice cream or double cream.
Nutrition Facts : Calories 430 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
HOMEMADE APPLE CRUMBLE
Almond and coconut flavors complement the apples beautifully! Granny Smith apples work best, but any will do. Serve with warm custard for a simple yet delicious Autumn dessert.
Provided by MELIS1
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in a baking dish. Sprinkle with sugar, and cinnamon; toss well.
- In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples.
- Cover and bake for 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 42.4 g, Cholesterol 7.6 mg, Fat 5.2 g, Fiber 5.6 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 23.5 mg, Sugar 28.4 g
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- Preheat the oven to 375 degrees Fahrenheit (190 C) with a rack in the center position. Set aside a half sheet pan.
- Prepare the Filling: In a large mixing bowl, combine the chopped apples, brown sugar, apple cider, lemon zest, lemon juice, cornstarch, cinnamon, ginger, allspice, and salt. Toss until well combined. Set aside while you prepare the topping.
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- Pre heat the oven to 180 degrees C (fan). Prepare the crumble in a large mixing bowl. Add 100g plain flour, 75g ground almonds, 100g golden caster sugar, 100g cubed unsalted butter and a pinch of salt to the bowl.
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