Berry Apple Skillet Crumble Food

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APPLE BERRY CRUMBLE



Apple berry crumble image

Get children aged 5-9 busy in the holidays with this child-friendly recipe, delicious served with warm custard

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h10m

Number Of Ingredients 8

8 eating apples
1 tsp cinnamon
3 tbsp sugar , any kind
½ orange
1 punnet raspberries or blackberries
75g cold butter
50g plain flour
50g oats

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.

Nutrition Facts : Calories 260 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium

SKILLET APPLE CRISP



Skillet Apple Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 15

3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter
2 tablespoons unsalted butter
5 Granny Smith apples, peeled and sliced
Pinch of kosher salt
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon vanilla
Juice of 1/2 lemon
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
  • For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
  • Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
  • Serve with vanilla ice cream.

BERRY-APPLE SKILLET CRUMBLE



Berry-Apple Skillet Crumble image

Categories     Berry     Dessert     Frozen Dessert     Apple

Yield 6 servings

Number Of Ingredients 9

4 large crisp, sweet apples
2 tablespoons nonhydrogenated margarine
2 cups fresh or frozen blueberries or cranberries, completely thawed
2 to 3 tablespoons maple syrup or agave nectar
1/2 teaspoon cinnamon
1 tablespoon cornstarch
1 cup muesli or granola
1 tablespoon natural granulated sugar
Vanilla frozen nondairy dessert, optional

Steps:

  • Peel the apples and cut into fairly thin (about 1/4-inch) slices
  • Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they have softened but still hold their shape, about 4 minutes.
  • Add the berries, maple syrup to taste, and cinnamon, and cook until the berries have started to burst and the apples are just tender, 3 to 4 minutes longer.
  • In a small container, combine the cornstarch with just enough cold water to dissolve smoothly. Stir it into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.
  • Heat a smaller skillet. Add the muesli and sugar and toast over medium heat, stirring frequently, until the mixture turns a shade darker and smells nutty, 4 to 5 minutes. Sprinkle evenly over the surface of the fruit.
  • Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of frozen dessert.
  • nutrition information
  • Calories: 242
  • Total Fat: 5g
  • Protein: 2g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Sodium: 75mg

CAST-IRON BERRY CRISP



Cast-Iron Berry Crisp image

Provided by Michael Symon : Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Unsalted butter, for the pan
3 cups fresh blueberries and/or blackberries
3 cups fresh raspberries
3 cups fresh strawberries, quartered
1/3 cup granulated sugar
1/3 cup all-purpose flour
Grated zest of 1 lemon
3 tablespoons aged balsamic vinegar
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1 teaspoon ground cinnamon
Pinch of salt
1 stick cold unsalted butter, cut into small cubes

Steps:

  • Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer.
  • Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.

SKILLET BERRY AND BROWN BUTTER TOAST CRUMBLE



Skillet Berry and Brown Butter Toast Crumble image

This is a great way to use up all the bits: a bag of frozen berries, those oats in the back of your pantry, some bread that may be past its prime. Feel free to reach for whatever frozen berries you might have on hand, and cinnamon, cardamom or any other sweet spice in place of the star anise. You could serve this with Greek yogurt instead of the cream or, if you'd like, some homemade or store-bought custard. Serve this as a brunch dish or as a late afternoon treat.

Provided by Yotam Ottolenghi

Categories     breakfast, brunch, snack, weeknight, pies and tarts, dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds/680 grams Braeburn or Gala apples (3 or 4), each peeled, cored and cut into 6 wedges
1 cup/100 grams superfine/caster sugar
1/2 cup plus 1 tablespoon/130 grams unsalted butter
1 1/2 teaspoons vanilla bean paste or vanilla extract
1 1/2 teaspoons ground star anise or cinnamon
4 ounces/115 grams stale, crustless sourdough, roughly torn into 1/2-inch/1-centimeter pieces (about 2 cups)
1 cup plus 2 tablespoons/100 grams rolled oats
1/2 teaspoon flaky sea salt
1 pound/450 grams frozen mixed berries
2/3 cup/160 milliliters heavy cream (double cream), chilled

Steps:

  • Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
  • Add the apples, half the sugar, 2 tablespoons/30 grams butter, 3/4 teaspoon vanilla and 1/2 teaspoon star anise to a large, ovenproof skillet, and stir to combine. Transfer to the oven to bake about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.
  • While the apples are baking, add the remaining 7 tablespoons/100 grams butter to a large frying pan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the salt, remaining sugar and star anise, and stir to combine.
  • When the apples are ready, stir in the frozen berries plus 2 tablespoons water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 350 degrees Fahrenheit/185 degrees Celsius, and bake for 30 minutes, or until golden and bubbling. Leave to cool and settle for about 5 to 10 minutes.
  • Add the cold cream and remaining 3/4 teaspoon vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle on top.

BERRY APPLE CRUMBLE



Berry Apple Crumble image

Meet the Cook: You can serve this crumble as a snack, and it's also great for a breakfast gathering or church supper. It is good hot...and good on the second day as well. We're the parents of six grown children and grandparents of 11. -Ginger Isham, Williston, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10-12 servings.

Number Of Ingredients 13

8 to 10 tart apples, peeled and sliced
2 tablespoons cornstarch
1 can (12 ounces) frozen apple juice concentrate, thawed
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup fresh or frozen raspberries
TOPPING:
2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/3 cup vegetable oil
1/3 cup maple syrup

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.

Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 28mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 4g fiber), Protein 4g protein.

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