Nanos Apple Raisin Crumble Recipes

Steps:

• Preheat the oven to 180 degrees Celsius.
• Put apples, raisins, juice and brown sugar in a medium sized saucepan, and cook over a medium heat for about 15 mins or until the apples are soft.
• Transfer to 6 3/4 cup ramekins or a 1.5L capacity dish.
• Put flour, caster sugar and oats into a large bowl and stir well.
• Add the butter and rub lightly until it resembles coarse breadcrumbs. Scatter over apple mixture.
• Bake for 25 minutes if using ramekins, or 35-40 minutes in the dish or until golden and crisp.
• Serve with vanilla ice cream or custard.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9-inch baking dish.
• In large bowl, combine sugar, raisins, cinnamon and nutmeg.
• Add apples, tossing gently to coat.
• Place apples in prepared baking dish.
• For topping, in large bowl, combine brown sugar and flour.
• Using a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle crumb topping evenly over apple mixture.
• Bake 30-40 minutes, or until apples are tender and crust is golden.

Steps:

• 1. Preheat the oven to 375 degrees F. Prepare a 9 x 12 baking dish with non-stick spray.
• 2. In a large bowl, whisk together granulated sugar, salt, flour, cinnamon, nutmeg, and allspice. Set aside. Core and peel all the apples and cut them into chunks. Add apples, raisins, lime juice, and apple juice. Toss all to combine. Add to the prepared baking dish.
• 3. In a bowl combine flour, sugars, salt, oatmeal and cubed cold butter. Cut in cold butter and mix together until the mixture resembles large pebbles. Cover the fruit mixture with crumble in an even layer.
• 4. Bake for 45 minutes, or until the crumble is golden and the fruit is bubbling.

Steps:

• Preheat oven to 350°F. Mix flour, oats, 2 Tbsp. of the brown sugar and 1/4 tsp. of the cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Mix water, remaining 1/2 cup brown sugar, the raisins, tapioca, remaining 1 tsp. cinnamon and the nutmeg in large saucepan. Stir in apples. Cook on medium heat until mixture comes to full boil, stirring constantly. Pour into 8-inch square baking dish; sprinkle with flour mixture.
• Bake 30 to 35 min. or until juices form bubbles that burst slowly.

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.

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread apples in an even layer in a deep dish pie plate or 8-inch square glass casserole dish. Cover with white sugar, then top with cinnamon.
• Combine flour and brown sugar for topping in a bowl. Add butter and cut in with a pastry blender. Spread topping evenly over apple mixture and pat down.
• Bake in the preheated oven until apple mixture is bubbling and topping is browned, about 55 minutes.

Steps:

• preheat oven to 375*.
• prick crust with fork and prebake it for 5 minutes, it should not be coloring.
• in a 2 quart saucepan,combine the raisins, 2 cups water, brown sugar, lemon juice,and salt.
• bring to a boil over medium-high heat, stirrin occasionally.
• in a small bowl, combine the cornstarch with the remaining 1/4 cup of water; whisk it into the raisin mixture and continue cooking and stirring until mixture is thick and bubbly.
• about 2 minutes.
• stir in the butter and let the mixture cool.
• pour the cooked filling into the crust and set aside.
• in a small bowl, or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly.
• sprinkle the crumb topping over the raisins pie.
• bake, for about 25-30 minutes or until the top is golden brown --
• cool and refrigerate.