MIXED BERRY ALMOND CRUNCH CRUMBLE
Make and share this Mixed Berry Almond Crunch Crumble recipe from Food.com.
Provided by Mrs. Grosh
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest (without tapioca, crumble will be very runny). Set aside.
- 2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.
- 3. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2 inch crumbs and spread over caike. Bake until filling bubbles and topping is light golden, about 55 inutes. Let cool slightly. Serve.
Nutrition Facts : Calories 781.8, Fat 22.3, SaturatedFat 10.3, Cholesterol 40.7, Sodium 251.2, Carbohydrate 141.6, Fiber 8.8, Sugar 29.8, Protein 11.1
ALMOND CRUMBLE TOPPING
Steps:
- Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
- Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.
CRUNCHY BERRY ALMOND CRUMBLE
The paradox of a fruit crisp is that it's usually not crisp, nor is a fruit crumble necessarily crumbly. Here, however, the crumbs are as crisp as cookies, offering a textural contrast to the puddinglike berries. This delicious treat is at once crispy, crumbly and profoundly fruity.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
- To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
- Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
- Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 20 grams, TransFat 0 grams
CRANBERRY ALMOND CRUMBLE
This is a nice alternative to all of the pies that adorn the Thanksgiving table. I love nuts mixed with the cranberries. The richness goes so well with the tartness of the fruit.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the filling: Heat the butter in medium saute pan. Add the pears and saute until slightly tender and juicy, 3 to 5 minutes. Add 1/2 cup sugar and the cloves. Toss and remove from the heat to cool.
- Combine the remaining 1 cup sugar, the lemon juice, syrup and orange zest and mix. Add the cranberries and toss to coat the fruit.
- Heat a medium saute pan and add the cranberry mixture. Saute quickly, 3 to 5 minutes.
- Combine the pear and cranberry mixtures in a bowl and set aside to cool.
- Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, ginger and salt. Mix to blend. Work the butter in with your fingers until the mixture is coarse and somewhat moist. The butter should not be fully integrated but there should not be any large chunks either. At the last minute, gently blend in the almonds.
- Assemble the crumble: Arrange the fruit in the baking dish and spread the topping evenly over the fruit. Place the dish in the center of the oven and bake for 30 to 35 minutes. The fruit should be tender and yielding when pierced with the tip of a knife. Allow to cool slightly before serving. Grate a little zest from the lemon on top of the crumble. Serve with scoops of vanilla ice cream topped with Orange Garnish if desired.
- Bring 2 small pots of water to a boil.
- Using a small knife, peel one single piece of skin from around the "equator" (center) of each orange. Trim any thick pith off the inside of each peel, taking care they stay in one piece.
- Drop the zests into the first pot and boil for 1 minute. Strain and drop them into the second pot. Cook for 1 minute, strain and set them aside.
- In a third small pot, bring the sugar, 2 cups water and turmeric to a boil. Submerge the orange zests and cook over high heat until the liquid boils. Reduce to a simmer and cook until the zests are tender, 15 to 20 minutes. Remove the zests to a baking sheet and allow them to cool flat.
AUTUMN CRUNCHY CRUMBLE
Children will love helping to make this easy fruit pudding - apples, pears or plums are topped with crunchy crumble mix
Provided by Good Food team
Categories Dessert, Treat
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Sift the flour into a bowl and add the margarine.
- Using a fork or your hands, mash together the margarine and flour until it resembles breadcrumbs and there are no remaining lumps of margarine.
- Add the oats, sugar, and cinnamon to the flour and margarine mixture.
- Core the apple and/or pears, and stone the plums, if using. Chop all the fruit, keeping the skin on for added flavour, vitamins, and minerals, and put in an ovenproof dish in layers.
- Drain the sultanas and add to the fruit. Drizzle with the honey.
- Sprinkle over the crumble mixture. Bake for 20-30 mins until the crumble topping is golden and the fruit is bubbling. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche.
Nutrition Facts : Calories 499 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 31 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
THE CRUNCHIEST SUMMER FRUIT CRUMBLE
The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won't absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.
Provided by Melissa Clark
Categories easy, cookies and bars, pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
- Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
- Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
- Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.
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