VERY-BERRY OAT CRUMBLE RECIPE - BBC GOOD FOOD
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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6
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, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium
CRUMBLE RECIPES - BBC GOOD FOOD
Crumble is a classic pudding you can enjoy all year, from comforting apple & blackberry crumble to modern twists like peanut butter berry crisp.
Provided by Good Food team
Number Of Ingredients 1
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Reviews 4.9
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- 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.
TRI-BERRY CRUMBLES RECIPE | INA GARTEN - FOOD NETWORK
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- 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.
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Reviews 4.5
Total Time 02 hours 00 minutes
Category Desserts
Calories 260 calories per serving
- Whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto bottom of a 5-qt. slow cooker coated with cooking spray., Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1-3/4 to 2 hours. If desired, serve with frozen yogurt.
RHUBARB CRUMBLE RECIPE - FOOD NETWORK
Reviews 4.4
Total Time 1 hours 15 minutes
Category dessert
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MARY BERRY BEST GINGER BISCUITS RECIPE | BBC2 LOVE TO COOK ...
From thehappyfoodie.co.uk
Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.
Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Mary’s tips:
Keeps well in an airtight tin for 5 days.
Freeze well. Refresh in low oven once defrosted.
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- 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 5
Total Time 55 minutes
Category baking, dessert
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RHUBARB CRUMBLE RECIPE - FOOD NETWORK
Reviews 4.4
Total Time 1 hours 15 minutes
Category dessert
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MARY BERRY BEST GINGER BISCUITS RECIPE | BBC2 LOVE TO COOK ...
From thehappyfoodie.co.uk
Preheat the oven to 160°C/140°C fan/Gas 3. Line two baking sheets with non-stick baking paper.
Measure the butter and golden syrup into a saucepan. Heat gently, stirring, until melted.
Place the flour, ground ginger, chopped ginger, bicarb and demerara and muscovado sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.
Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking sheets and slightly flatten to about 1cm (½in) thick. Bake for about 25 minutes, until golden and firm around the edges.
Leave to firm up on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Mary’s tips:
Keeps well in an airtight tin for 5 days.
Freeze well. Refresh in low oven once defrosted.
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