RASPBERRY CREAM CRUMBLE
Provided by Food Network
Categories dessert
Time 3h20m
Yield one 9-inch pie
Number Of Ingredients 12
Steps:
- For the filling: Preheat oven to 350 degrees F.
- Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
- For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
- For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.
RASPBERRY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
- Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
- Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
RASPBERRY CRUMBLE BARS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
- Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
- Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
- Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
RASPBERRY CRUMBLE BARS
Buttery, rich crust and raspberry filling topped with European-style crumble. Deliciously Old World! These bars are simple and delightful.
Provided by danseurchef
Categories Desserts Cookies Bar Cookie Recipes Raspberry
Time 55m
Yield 25
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan with cooking spray.
- Combine flour, sugar, butter, and egg in a large bowl; beat with an electric mixer until mixture resembles coarse crumbs. Measure 2 cups crumb mixture and set aside. Press remaining crumb mixture firmly into the bottom of the prepared pan.
- Spread jam over the crumb mixture to within 1/2 inch from the edges. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven until light golden brown, 40 to 50 minutes. Remove from the oven and cool completely before cutting into 25 squares.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 23.2 g, Cholesterol 27 mg, Fat 7.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 7.1 mg, Sugar 12.7 g
APPLE RASPBERRY CRUMBLE
Make and share this Apple Raspberry Crumble recipe from Food.com.
Provided by Miss Erin C.
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Peel and core apples, cut into 8-10 slices.
- Arrange in a buttered shallow baking dish.
- Sprinkle lemon juice over them.
- Drain raspberries.
- Sprinkle raspberries over apples.
- Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
- Add the nutmeg and cover the fruit with the mixture.
- Bake for 25 minutes or until top is golden brown.
- Serve with heavy cream, softly whipped.
RASPBERRY CRUMBLE
"I make all the lunch box goodies for my son and husband," notes Linda Lundmark of Martinton, Illinois. "They love this snack, especially served warm."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9-12 servings.
Number Of Ingredients 8
Steps:
- Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm.
Nutrition Facts : Calories 342 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 274mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY PIE CRUNCH BARS
These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 2h
Yield 24 squares
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
- To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt.
- While the crust is baking, make the crumb topping: In a medium bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
- Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
- Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
- To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.
RASPBERRY CRISP
My raspberry patch keeps my family well supplied with luscious treats in summer. We enjoy these beautiful sweet berries in many desserts, including this one.-Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-in. square baking dish. , In another large bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. , Bake at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 82mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 7g fiber), Protein 4g protein.
More about "raspberry crumble recipes"
RASPBERRY CRUMBLE RECIPE - VEENA AZMANOV
From veenaazmanov.com
Ratings 11Category DessertsCuisine AmericanTotal Time 35 mins
- Crumble - In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times – until crumbly until you have a combination of small and large breadcrumb consistency. Keep chilled.Pro tip - the crumble mixture can be made. up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
- Fruit - Combine the raspberries, sugar, lemon juice, and cornstarch in a greased 8 x 8 square pan or 6-inch pie pan. Alternatively, you can also use 4 x 4 oz ramekins for individual servings. Set aside. Pro tip - greasing the pan with butter is optional but will prevent the crumbles from burning into the pan.
- Sprinkle the crumble mixture on top of the raspberries. Making sure to cover all areas. Pro tip - I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top as they do look prettier.
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