Can T Get Enough Of My Apple Crumble Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

Steps:

• Toss the sliced apples in the lemon juice as your are cutting them.
• Combine the barley flour and cinnamon with the apple mixture.
• Place in a 9 inch pie plate and dot the top with butter.
• Combine the flax seeds, wheat germ, oats, almonds, flour, sugar, and cinnamon in a bowl and stir together.
• Stir in the canola oil to make it look like crumbles. You can add some water if it's not moist enough.
• Place the crumble topping on the pile of apples in the pie plate.
• Bake at 350°F for 50 minutes.

Steps:

• Divide the sliced fruit into 2 equal portions.
• Place one portion in a glass baking dish and sprinkle half of the powdered sugar over it, and then cover with the second portion of apples.
• In another bowl, run the butter into the flour with your fingertips until it resembles fine bread crumbs.
• Stir the remaining sugar into it and mix well.
• Sprinkle this crumble mixture evenly over the top of the fruit and press down lightly with your fingertips.
• Bake in preheated oven at 175 degrees celcius (347 degrees F) for 55 minutes.
• Serve warm with whipped cream or ice cream.

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.