OATY MIXED BERRY CRUMBLE
ZWT6 Britain. Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp. Recipe by Nick Nairn on http://www.foodandwine.com.
Provided by UmmBinat
Categories Breakfast
Time 50m
Yield 1 crumble, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE TOPPING:
- Preheat the oven to 400°.
- In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground.
- Add the chilled butter and pulse until the mixture resembles fine meal.
- MAKE THE FILLING:
- In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg.
- Add the blackberries, blueberries and raspberries and toss well.
- Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter.
- Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned.
- Let the crumble cool slightly and serve warm with Devonshire Cream, vanilla ice cream or lightly whipped cream.
- MAKE AHEAD:.
- The berry crumble can be made up to 4 hours ahead. Reheat gently before serving.
Nutrition Facts : Calories 1071.8, Fat 52.2, SaturatedFat 27.5, Cholesterol 106.8, Sodium 17.9, Carbohydrate 144.6, Fiber 19.2, Sugar 88.2, Protein 14.2
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
MIXED BERRY CRUMBLE WITH OATS AND ALMONDS
This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates, and cinnamon creates the perfect sustained energy-releasing treat that packs a hefty nutritional punch.
Provided by Lorraine Pascale
Categories HarperCollins Dessert Summer Healthy Quick and Healthy Date Berry Almond Oat Cobbler/Crumble Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
- Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
- Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
- Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.
THE ULTIMATE BERRY CRUMBLE
I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
- Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
- Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
- Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 58.2 g, Cholesterol 97 mg, Fat 18.9 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 11.4 g, Sodium 123.9 mg, Sugar 30.7 g
VERY-BERRY OAT CRUMBLE
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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