Apples For Crumble

apples for crumble, are you looking for these recipes? check this for the best apples for crumble:

Apple & passionfruit crumble

Image credit: Craig Wall – taste.com.au

Ingredients

  • 3 x 400g tins pie apple
  • 1/3 cup fresh passionfruit pulp (from about 4 passion fruits)
  • 2 tablespoons caster sugar, plus 1/3 cup extra, or a bit more if you like
  • 100g (1 cup) rolled oats
  • 35g (1/2 cup) shredded coconut
  • 80g unsalted butter, diced
  • 300ml thickened cream
  • 1 tablespoon icing sugar, to dust (if desired)

Method

  • Step 1
    Preheat your oven to 180°C and quickly grease an Easy Grab 24cm Pyrex Pie Plate.
  • Step 2
    Use your Pyrex Measuring Jug to measure your tinned pie apple with your passion fruit pulp, then use your measuring spoons to fling in a bit of caster sugar, combining it all in a big Pyrex Mixing Bowl and give it a good old mix up.. Spoon the whole lot into your Easy Grab 24cm Pyrex Pie Plate.
  • Step 3
    Chuck your oats, coconut, and extra sugar in another big Pyrex Mixing Bowl, bung in your butter and rub it into the oat mixture until you end up with little clumps. Scatter the crumble mixture as evenly as you can be bothered over the filling, and shove it in the oven for 30 to 35 minutes or until topping is golden.
  • Step 4
    While that’s happening, grab the super fast Pyrex Balloon Whisk and get whisking your cream. Dust crumble with icing sugar, if desired, and serve with cream.
  • Step 5
    Ding! All done. Serve up your crumble with the cream. Enjoy.

Apple-berry crumble muffins

Image credit: Steve Brown – taste.com.au

Ingredients

  • 1 3/4 cups self-raising flour
  • 3/4 cup caster sugar
  • 1/2 cup almond meal
  • 1 Granny Smith apple, grated
  • 1/2 cup strawberries, hulled, chopped
  • 125g butter, melted
  • 1/3 cup milk
  • 2 eggs
  • 1 teaspoon vanilla essence

Crumble topping

  • 1/2 cup plain flour
  • 60g butter, chilled, cubed
  • 2 tablespoons caster sugar
  • 2 tablespoons slivered almonds, chopped

Method

  • Step 1
    Preheat oven to 200°C. Line a 12 x 1/3-cup capacity muffin pan with paper cases.
  • Step 2
    Make crumble: Sift flour into a bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar and nuts. Cover. Refrigerate.
  • Step 3
    Combine flour, sugar and almond meal in a bowl. Stir in apple and strawberries.
  • Step 4
    Whisk butter, milk, eggs and vanilla in a jug until well combined. Pour into dry ingredients. Gently stir until just combined. Spoon mixture into prepared cases.
  • Step 5
    Sprinkle over crumble. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack. Serve warm or cold. Store in an airtight container at room temperature for up to 4 days.

Apple berry crumble pie

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1 sheet frozen ready-rolled shortcrust pastry, partially thawed

Apple filling

  • 400g can sliced pie apple
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup frozen mixed berries

Crumble topping

  • 1/2 cup plain flour
  • 2 tablespoons caster sugar
  • 50g butter, chilled, chopped
  • 2 tablespoons mixed nuts (slivered almond and pine nut)

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 14cm (base) x 18cm (top) foil pie tin. Line tin with pastry. Trim excess. Mark edges with a fork. Pierce base all over with a fork. Bake for 15 to 17 minutes or until light golden. Cool.
  • Step 2
    Make filling: Combine apple, cinnamon and berries in a bowl. Spoon over pastry.
  • Step 3
    Make topping: Place flour, sugar and butter in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in almond mixture. Sprinkle over apple filling (if freezing, see note).
  • Step 4
    Place pie on a baking tray. Bake for 50 minutes or until heated through and golden (cover with foil if over-browning).

Apple & rhubarb crumble

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 500g (about 3 large) granny smith apples, peeled, cored, cut into thin wedges
  • 1 bunch rhubarb (about 450g), trimmed, washed, cut into 4cm lengths
  • 2 tablespoons caster sugar
  • 1 cinnamon stick
  • Icing sugar, to dust

Crumble

  • 2 tablespoons plain flour
  • 60g reduced fat polyunsaturated margarine
  • 90g All-Bran Fibre Toppers
  • 50g (1/2 cup) rolled oats
  • 55g (1/4 cup) firmly packed brown sugar
  • 1/2 teaspoon ground ginger

Method

  • Step 1
    Preheat the oven to 180°C or 160°C fan forced. Lightly grease a 1.5L (6 cup) capacity oven proof baking dish.
  • Step 2
    To make the filling, place the apples, rhubarb, 80ml (1/3 cup) water, sugar and cinnamon in a medium size saucepan over a medium heat. Simmer, covered, for 8-10 minutes, or until apples and rhubarb are just tender. Remove and discard cinnamon stick.
  • Step 3
    Meanwhile, place the flour, margarine, All-Bran Fibre Toppers, oats, sugar and ginger in a large bowl. Use your fingers to rub in the margarine until well combined and large crumbs form.
  • Step 4
    Spoon the fruit into the prepared dish, sprinkle the topping evenly over the fruit. Bake for 20 minutes or until golden and bubbling. Serve dusted with icing sugar.

Mango & apple cashew crumble

Ingredients

  • 3 granny smith apples, peeled, cored, sliced
  • 1/4 teaspoon ground nutmeg
  • 1 cup (90g) rolled oats
  • 1/3 cup (55g) wholemeal plain flour
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon canola oil
  • 1/4 cup (20g) shredded coconut
  • 1/3 cup (55g) cashews, roughly chopped
  • 425g can sliced mango, drained, cut into strips lengthways
  • Ice cream or yoghurt, to serve

Method

  • Step 1
    Preheat oven to 180°C. Combine apples and nutmeg in a 1.5L ovenproof dish. Bake 15 minutes. Set aside.
  • Step 2
    Meanwhile, place the oats, flour, sugar, cinnamon and oil in a food processor and process for 5 seconds. Stir in the coconut and cashews.
  • Step 3
    Arrange the mango between the apple slices. Spread the crumble mixture evenly over the top. Bake for 30 minutes or until golden. Serve warm or cold with ice cream or yoghurt.

Rhubarb, apple & rum crumble

Image credit: John Paul Urizar – taste.com.au

Ingredients

  • 80g butter, chopped
  • 4 granny smith apples, peeled, cored, cut into wedges
  • 1 bunch (about 700g) rhubarb, trimmed, washed, cut into 3cm lengths
  • 80ml (1/3 cup) dark rum
  • 70g (1/3 cup, firmly packed) brown sugar
  • 40g (1 cup) cornflakes, coarsely crushed
  • 35g (1/3 cup) rolled oats
  • 25g (1/3 cup) shredded coconut
  • 40g (1/4 cup) plain flour

Method

  • Step 1
    Preheat oven to 200°C. Melt 20g of the butter in a large frying pan over medium heat until foaming. Add half the apple and cook, turning occasionally, for 5 minutes or until golden brown and just tender. Transfer to a heatproof bowl. Repeat with the remaining apple. Return the apple to the pan.
  • Step 2
    Add the rhubarb, rum and 1 tablespoon of the sugar. Cook, stirring occasionally, for 3-4 minutes or until apple and rhubarb are tender. Remove from heat.
  • Step 3
    Spoon the apple mixture into a 1L (4-cup) capacity ovenproof baking dish. Combine the cornflakes, oats, coconut, flour and remaining sugar in a large bowl. Use your fingertips to rub the remaining butter into the cornflake mixture until just combined. Sprinkle the apple mixture evenly with cornflake mixture.
  • Step 4
    Bake in preheated oven for 20 minutes or until crumble is golden brown and heated through. Remove from oven and set aside for 5 minutes to cool slightly. Spoon among serving bowls and serve immediately.

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