BLACKBERRY AND APPLE CRUMBLE RECIPE - DELICIOUS. MAGAZINE
Nothing is more British than crumble and with its fruity, biscuity aroma, crunchy topping and juicy filling, its place in our culinary hall of fame is undisputed. British cookery doyenne Debbie Major offers her definitive recipe. Take this comforting classic to the next level with our apple and blackberry frangipane crumble.
Provided by Debbie Major
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Heat the oven to 190°C/170°C fan/gas 5. For the crumble topping, sift the flour and a pinch of salt into a mixing bowl, add the butter and rub the mixture together with your fingertips until it resembles breadcrumbs, as for pastry. Continue rubbing in until the mixture begins to stick together to form small pea-size clumps. Stir in the demerara sugar.
- Peel, quarter and core the bramley apples, then thinly slice them into a large mixing bowl. Peel, quarter and core the eating apples, then cut them into slightly thicker wedges. Add to the bramleys with the blackberries and mix together.
- Mix the cornflour with the caster sugar, add to the bowl of fruit and toss together well. Set aside for a few minutes until the fruit juices begin to seep out and make the sugar damp, then toss everything together once more until the cornflour mixture clings to the outside of the fruit.
- Spoon the fruity mixture into the baking dish, then pack it down into an even layer with your hands or the back of a spoon.
- Spoon the crumble mixture in an even layer over the top of the fruit. Bake for 45 minutes until the topping is richly golden brown and the fruit is bubbling hot and tender.
- Remove the crumble from the oven and leave to rest for 5-10 minutes. Serve hot with custard, crème fraîche, cream, ice cream or yogurt.
Nutrition Facts : Calories 441kcals, FatContent 16.4g (10g saturated), ProteinContent 4.1g , CarbohydrateContent 66.7g (42.7g sugars), FiberContent 4.1g
DIABETES-FRIENDLY RECIPES - BBC GOOD FOOD
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Number Of Ingredients 1
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EASY RASPBERRY CHEESECAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 240 minutes
Calories 500 calories per serving
Line the base of a 20cm loose-bottomed round cake tin with greaseproof paper. Melt the butter in a saucepan and stir in the crushed biscuits. Stir until well coated in the butter. Tip the biscuit mixture into the base of the prepared tin and spread out. Pack the biscuit crumb into the base with a spoon and chill for 5 minutes.
Meanwhile, mix together the cream cheese, Greek yogurt, double cream, zest and juice of 1½ lemons and the caster sugar in a bowl. Fold in half the raspberries.
Remove the biscuit base from the fridge and spread the mixture over the top in an even layer. Return to the fridge and chill for at least 4 hours.
When ready to serve, remove the cheesecake from the fridge. Dip a knife in hot water and dry it before running around the inside of the tin. Unclip the tin and lift the cheesecake out. Remove the greaseproof paper and serve decorated with the remaining raspberries and dusted with icing sugar.
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