Recipe Of Apple Crumble

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Apple crumble

Ingredients

  • 4 large Granny Smith apples, peeled, cored, sliced
  • 1 teaspoon mixed spice
  • 100g (1 cup) rolled oats
  • 45g (1/2 cup) processed oat bran (Willow Valley brand)
  • 50g (1/3 cup) wholemeal plain flour
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 60mls (1/4 cup) macadamia nut oil
  • 2 tablespoons slivered almonds

Method

  • Step 1
    Preheat oven to 180°C.
  • Step 2
    Combine the apples with the spice and place into a 20cm round ovenproof dish. Cover the dish with foil and bake in preheated oven for 15-20 minutes.
  • Step 3
    Meanwhile, place the rolled oats, oat bran, flour, brown sugar, cinnamon and macadamia nut oil into the bowl of a food processor and process until crumbly Stir in the almonds.
  • Step 4
    Spoon the mixture over the apples and press firmly with the back of a metal spoon. Return to the oven and bake for a further 30 minutes or until apples are tender.

Apple and raspberry crumble tea cake

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 2 large granny smith apples, peeled, diced
  • 1 tablespoon lemon juice
  • 3/4 cup caster sugar
  • 150g butter, softened
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup milk
  • 1 1/3 cups self-raising flour
  • 1/3 cup plain flour
  • 150g frozen raspberries
  • 1 tablespoon cornflour
  • Icing sugar, to serve
  • Double thick cream, to serve

Cinnamon crumble

  • 3/4 cup plain flour
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup brown sugar
  • 2 tablespoons caster sugar
  • 100g chilled butter, chopped

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 22cm round springform cake pan. Line base and side with baking paper.
  • Step 2
    Combine apple, lemon juice, 1 tablespoon caster sugar and 1 tablespoon water in a small saucepan over medium heat. Cook, covered, stirring occasionally, for 4 to 5 minutes or until apple is soft. Cool. Drain and discard any excess liquid.
  • Step 3
    Using an electric mixer, beat butter, vanilla and remaining caster sugar until light and fluffy. Beat in eggs, one at a time. Fold in milk. Sift over flours. Fold until combined. Spread cake mixture into prepared pan. Bake for 20 minutes.
  • Step 4
    Meanwhile, make Cinnamon crumble: combine flour, cinnamon and sugars in a small bowl. Rub in butter until mixture resembles coarse breadcrumbs.
  • Step 5
    Toss frozen raspberries in cornflour to coat. Remove cake from oven. Sprinkle raspberries over cake. Top with stewed apple. Sprinkle crumble evenly over apple. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan.
  • Step 6
    Lightly dust cake with icing sugar. Serve with cream.

Apple crumble

Ingredients

  • Melted butter, for greasing
  • 110g (3/4 cup) plain flour
  • 100g (1/2 cup) brown sugar
  • 100g unsalted butter, chilled, cut into small pieces
  • 50g (1/3 cup) almonds, chopped
  • 20g (1/4 cup) rolled oats
  • 1 teaspoon ground cinnamon
  • 5 apples (Sundowner, Lady Williams or Royal Gala)
  • 1 1/2 lemons, juiced Thin cream, lightly whipped, to serve

Method

  • Step 1
    Preheat oven to 180°C.
  • Step 2
    Lightly brush a shallow 1.5 litre (6 cup) ovenproof dish with the melted butter.
  • Step 3
    Combine plain flour and brown sugar in a medium bowl. Using your fingertips, rub in the chilled butter until the mixture resembles coarse breadcrumbs.
  • Step 4
    Add almonds, cinnamon and toss to combine. Refrigerate until required.
  • Step 5
    Peel, core and slice apples into 1cm-thick wedges. Place the apple slices in greased dish then pour lemon juice evenly over.
  • Step 6
    Sprinkle crumble mixture over apples to cover and bake in preheated oven for 30 minutes or until crumble is golden and apples are tender when tested with a skewer (See microwave tip). Serve warm with cream.

Apple crumble

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 4 lady williams apples, peeled, cored, halved, thinly sliced
  • 375ml (1 1/2 cups) unsweetened apple juice
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons granulated sweetener (Hermesetas Gold brand)
  • 55g (1/2 cup) hazelnut meal
  • 2 tablespoons plain flour
  • 1 tablespoon cold water
  • 1 x 200g carton no-fat vanilla yoghurt

Method

  • Step 1
    Preheat grill to medium. Place the apple, apple juice, nutmeg and half the sweetener in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes or until the apple softens. Spoon apple mixture into a round 20cm (base measurement) ovenproof dish.
  • Step 2
    Meanwhile, combine the hazelnut meal, flour and remaining sweetener in a bowl. Add the water and stir until it resembles coarse breadcrumbs. Sprinkle evenly over the apple mixture.
  • Step 3
    Cook under preheated grill, about 7cm from the heat source, for 2 minutes or until golden. Serve with yoghurt.

Apple crumble slice

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 2 1/4 cups plain flour
  • 1/3 cup brown sugar
  • 1 teaspoon mixed spice
  • 180g butter, chilled, chopped
  • 2 tablespoons chilled water
  • 4 granny smith apples, peeled, cored, sliced
  • 1 tablespoon caster sugar
  • 1/2 small lemon, juiced
  • 1/3 cup sultanas
  • 1/4 cup rolled oats
  • 1/3 cup shredded coconut

Method

  • Step 1
    Preheat oven to 180°C. Lightly grease a 3cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. Process flour, brown sugar, mixed spice and butter in a food processor until mixture resembles breadcrumbs. Add 1 1/2 tablespoons chilled water. Process until mixture just comes together, adding more water if required.
  • Step 2
    Wrap 3/4 cup dough in greaseproof paper. Refrigerate until firm. Press remaining dough into prepared pan. Bake for 20 to 25 minutes or until light golden. Allow to cool completely in pan.
  • Step 3
    Meanwhile, place apples, caster sugar and 1 tablespoon lemon juice in a saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes or until soft and pulpy. Allow to cool completely. Stir in sultanas.
  • Step 4
    Spoon apple mixture over pastry base. Coarsely grate chilled dough into a bowl. Add oats and coconut. Stir to combine. Sprinkle over apple mixture. Bake slice for 35 to 40 minutes or until golden. Allow to cool completely in pan. Serve.

Apple crumble slice

Image credit: (N/A) – taste.com.au

Ingredients

  • 1 x 250g packet Arnott's Scotch Finger biscuits, finely crushed
  • 100g butter, melted
  • 6 apples, peeled, cored and chopped
  • 2 tablespoons brown sugar
  • 1 vanilla bean, split and seeds scraped
  • 2 cinnamon sticks
  • 1 x 250g packet Arnott's Butternut Snap Cookies, roughly crushed

Method

  • Step 1
    Preheat oven to 180°C. Line a 20cm x 30cm tin with non-stick baking paper. Place the Arnott’s Scotch Finger biscuits and butter in a bowl and stir to combine. Press firmly into the base of the tin, smoothing the top with a spatula. Refrigerate to set.
  • Step 2
    Place apples, sugar, vanilla seeds and cinnamon sticks in a large saucepan over high heat and stir well. Cover and cook for 5-8 minutes, stirring occasionally, until apples have softened. Remove from heat and stand, covered, for 10 minutes. Discard cinnamon sticks, roughly mash apples and spread over the biscuit base. Scatter with crushed Arnott’s Butternut Snap Cookies and bake for 15 minutes or until golden. Refrigerate for at least 2 hours until set before slicing.

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