APPLE CRUMBLE RECIPES - BBC GOOD FOOD
What says comfort food more than apple crumble? Take a look at our best-rated sharing recipes for this classic British pudding.
Provided by Good Food team
Number Of Ingredients 1
MARY BERRY'S APPLE CRUMBLE RECIPE - BBC FOOD
The apples and the nutty topping are cooked separately in Mary Berry’s apple crumble, producing exceptional crunch.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4 (160C fan).
- Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.
- Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp.
- Stir to break up the crumble and sprinkle over the hot apple.
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BEST APPLE CRUMBLE RECIPE - BETTYCROCKER.COM
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Reviews 4.5
Total Time 1 hours 20 minutes
Calories 480 per serving
- Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.
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Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 441 calories per serving
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., For topping, in a small bowl, mix sugar and flour; cut in butter until crumbly. For filling, in a large bowl, mix sugar, flour, cinnamon and nutmeg. Add apples and toss to coat. Transfer to crust. Sprinkle with topping., Bake 10 minutes. Reduce oven setting to 375°. Bake until topping is browned and apples are tender, 40-45 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
BERRY CRUMBLE PIE RECIPE - FOOD NETWORK
Reviews 4.5
Total Time 3 hours 0 minutes
Category dessert
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
MIXED BERRY CRUMBLE COOKIE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 4 hours 0 minutes
Calories 190 per serving
- Cool 1 hour, then refrigerate about 1 hour or until completely cooled. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.
SKILLET APPLE CRISP RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.9
Total Time 1 hours 5 minutes
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- Serve with vanilla ice cream.
RIDICULOUSLY EASY BLUEBERRY CRUMBLE - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 40 minutes
Cuisine American
Calories 289 per serving
- Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.
RIDICULOUSLY EASY BLUEBERRY CRUMBLE - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 40 minutes
Cuisine American
Calories 289 per serving
- Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.
MARY BERRY VICTORIA SPONGE SANDWICH RECIPE | BBC2 LOVE T…
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.
Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.
Divide the mixture between the tins and level the tops. Bake in the oven for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.
Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.
Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream).
Sprinkle with sugar and cut into slices to serve.
Mary’s tips:
Can be made and assembled up to 8 hours ahead.
Keep cake wrapped in the fridge but serve at room temperature.
Cooked cakes freeze well.
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