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| | From:  ANNIE24447 (Original Message) | Sent: 8/22/2007 3:12 AM |
Apple Crumble Pie by CodeB
Ingredients
Crumble:
300g plain flour, sieved pinch of salt
175g unrefined brown sugar
200g unsalted butter, cubed at room temperature
Knob of butter for greasing
Filling:
450g apples, peeled, cored and cut into 1cm/½in piece
50g unrefined brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon
Method:
Preheat the oven to 180C/350F/Gas 4.
Place the flour and sugar in a large bowl and mix well.
Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
Place the fruit in a large bowl and sprinkle over the sugar. Stir well being careful not to break up the fruit.
Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick cream or custard.
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Apricot Crumble Pie
Ingredients
Crumble:
300g plain flour, sieved pinch of salt
175g unrefined brown sugar
200g unsalted butter, cubed @room temperature
Knob of butter for greasing
Filling:
450g apricots, peeled, cored and cut into 1cm/½in piece
50g unrefined brown sugar
1 tbsp plain flour
1 pinch of ground allspice
Method:
Preheat the oven to 180C/350F/Gas 4.
Place the flour and sugar in a large bowl and mix well.
Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
Place the fruit in a large bowl and sprinkle over the sugar. Stir well being careful not to break up the fruit.
Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
Serve with thick cream or custard.
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Mango, Pear & Ginger Crumble
Crumble is a perfect pudding for the freezer,
and this is a tropical twist on a classic.
Ready In: 75 minutes
Serves: 4
Ingredients:
450g ripe pears, peeled, cored and thickly sliced
1 Tbsp muscovado sugar
2 mangoes, peeled, stoned and roughly chopped
1 piece ginger, finely chopped
For the topping
175g plain flour
85g butter
½ cup loosely packed muscovado sugar
1 cup pecan nuts, roughly chopped
Method:
Preheat oven to 180ºC. Put pears in a saucepan
with the sugar and 4 Tbsp water. Cook over a gentle
heat for 5 minutes, until the pears are just tender.
Remove from heat and stir in mangoes and ginger.
Spoon the mixture into a not-too-deep 1.75 litre baking dish
and leave to go cold.
Make the topping. Rub butter into the flour, stir in sugar
and pecan nuts. Sprinkle it all over the fruit and freeze,
or bake for 30 minutes until browned.
THEN ENJOY !
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Blueberry Crumble Pie :
Preparation Time 15 minutes
Baking Time 40 minutes
Preheat oven to 375°F.
Makes 8 servings
Ingredients
1 (6-ounce) READY CRUST® Graham Cracker Pie Crust
1 egg yolk, beaten
1 (21-ounce) can blueberry pie filling
1/3 cup all-purpose flour
1/3 cup quick-cooking oats
1/4 cup sugar
3 tablespoons margarine, melted
Brush bottom and sides of crust with egg yolk;
bake on baking sheet 5 minutes or until light brown.
Pour blueberry pie filling into crust.
Combine flour, oats and sugar in small bowl; mix in margarine.
Spoon over pie filling. Bake on baking sheet about 35 minutes
or until filling is bubbly and topping is browned.
Cool on wire rack.
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Apple Crumble
Ingredients
Base
4 cups peeled, thinly sliced apples
1/4 cup Chelsea White or Caster Sugar
1/2 teaspoon mixed spice
1/4 cup water
Crumble Topping
1 cup flour
1/2 cup Chelsea Dark Cane or Soft Brown Sugar
1 cup desiccated coconut
75g butter, cold and cut into cubes
Method
Preheat oven to 180ºC.
Place fruit in a well-greased pie dish, sprinkle with sugar, mixed spice and water. In food processor, mix topping ingredients until the mixture resembles coarse breadcrumbs. Sprinkle crumble topping over the fruit, bake for 45 �?50 minutes until topping is firm & lightly golden brown.
Serve warm with whipped cream or ice cream.
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Individual Stonefruit Crumbles
Ingredients
4 apricots
4 peaches
4 plums
4 nectarines
100g butter. Cut into little cubes
3/4 cup self raising flour
1/2 cup Chelsea White Sugar
1/4 cup ground almonds
1/2 cup flakes or sliced almonds
Method
Preheat oven to 180°C. Spray 4 medium or 6 small sized ramekins with non-stick baking spray. No need to peel the fruit, just remove the stones and cut up into slices or chunks. Divide fruit evenly into the prepared ramekins. Rub butter into the self-raising flour, sugar and ground almonds. The mixture will resemble breadcrumbs. Stir in the flaked almonds. Sprinkle lightly over the fruit. Bake for 35 to 40 minutes until the topping is lightly golden brown and the fruit nice and bubbling underneath. Serve with crème fraiche or thick yoghurt. Serves 4-6
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Individual Apple Crumbles
Ingredients
2 sheets frozen flaky puff pastry, thawed
1 1/2 cups thickly stewed apple (microwaved without extra water, or canned apple pie filling)
1/4 cup Chelsea soft brown sugar
1/2 tsp cinnamon
Crumble
50g butter
1/2 cup flour
1/4 cup Chelsea soft brown sugar
1 tbsp rolled oats
Method
(makes 6)
Cut pastry into squares and use to line a standard non-stick muffin tin, the corners of the pastry sticking above the rim. Mix apple, cinnamon and brown sugar together and spoon into pastry. Blend or rub crumble ingredients together to form a coarse, crumbly mixture. Sprinkle over apple mix and bake in a preheated 180°C oven for around 20 minutes, until the pastry is puffed and crisp and the topping golden. Remove pies from tin while still warm and dust with Chelsea icing sugar. Serve with ice cream.
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Individual Winter Fruit Crumbles
Ingredients
Serves 4
4 cups peeled and chopped fruit- apples, pears, rhubarb, tamarillos etc. or frozen mixed berries
1/2 cup craisins or sultanas
1/2 cup Chelsea Soft Brown Sugar
1/2 teaspoon mixed spice
For the crumble mixture -
1/2 cup Chelsea Soft Brown Sugar
1 cup flour
3/4 cup chopped almonds (not ground)
1 teaspoon mixed spice
1/2 teaspoon cinnamon
100 g butter cubed
Method
Preheat oven to 180°C. Spray 4 cup sized ramekins with nonstick baking spray.
Place the fruit, craisins, brown sugar and mixed spice in a saucepan and simmer for 10 �?15 minutes until fruit is softened.
Place crumble ingredients in a food processor and run machine until the mixture resembles breadcrumbs.
Spoon fruit into the ramekins and divide crumble mixture over the top, piling high. Bake on an oven tray (in case it spills over) for 25 �?30 minutes until golden and bubbling.
Serve dusted with icing sugar and accompanied with soft whipped cream or thick yoghurt.
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Pineapple Shortcake Crumble
Ingredients
Makes 6-8 Good-Sized Servings
1 x 455 g can crushed pineapple in juice or syrup (2 cans if you want a richer filling)
3 tablespoons custard powder
1/4 cup water
125 g butter
3/4 cup Chelsea white sugar
1 egg
1/4 cup cornflour
1 1/2 cups flour
1 teaspoon baking powder
extra 1/4 cup flour approx.
Method
Bring pineapple and its liquid to boil in saucepan, thicken with the custard powder and water combined. Cool. In a food processor, cream butter and sugar, add egg and sifted dry ingredients, except the extra flour. Remove half the dough, press into a shallow sponge-roll tin and spread with the cooled pineapple filling. Add extra flour to remaining dough in processor, pulsing until mixture crumbles. Sprinkle over pineapple filling, pressing down gently. Bake for 25-30 minutes at 180ºC.
When cooked, dust with icing sugar, serve warm or cold with cream or ice-cream.
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