Apple And Berry Crumble Recipes

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Peel the apples with a potato peeler, quarter them, cut out the cores, then chop up.
• Tip the apple into a bowl with the cinnamon and 1 tbsp sugar. Squeeze the juice from the halved orange and add to the bowl, too.
• Add the berries to the bowl and mix everything together. Tip the fruit mixture into the baking dish and pat it down.
• Chop three-quarters of the butter into small pieces. Put it in a bowl with the flour. Use your fingers to pinch and rub the butter into the flour.
• Stir the oats and the rest of the sugar into the flour mixture, then sprinkle it on top of the apple and berries in the baking dish.
• Dot the rest of the butter over the crumble. Ask a grown-up to put it in the oven for 40 mins or until the apple is cooked. Eat with ice cream or custard.

Steps:

• Place the apples in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, combine cornstarch and apple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add butter, cinnamon and lemon juice. , Pour over the apples. Sprinkle with berries. In a small bowl, combine the oats, flour and walnuts; add oil and syrup. sprinkle over berries. , Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown.

Steps:

• Heat oven to 375 degrees F. Lightly spray 8- or 9-inch glass pie plate with nonstick cooking spray.
• In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well.
• Set aside 3/4 cup oat mixture for topping.
• Press remaining oat mixture firmly onto bottom and sides of pie plate.
• Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack.
• Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon.
• Spoon filling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly over filling.
• Bake 18 to 22 minutes or until topping is golden brown.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
• Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
• Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
• Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.