10 Minute Apple Berry Crumble

1

10 Minute Apple Berry Crumble :

Ingredients

  • 2 x 400g cans pie apple filling
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons mixed berry jam
  • 1 cup toasted muesli
  • Double cream, to serve

Method

  1. Step 1 – Combine apple, cinnamon and lemon rind in a bowl. Divide jam between 4 (1 ¼ cup-capacity) heatproof, microwave-safe dishes. Top with apple mixture. Cover with plastic wrap. Microwave on HIGH (100%) for 2½ minutes or until heated through.
  2. Step 2 – Sprinkle muesli on top of apple mixture. Microwave on MEDIUM (50%), uncovered, for 15 to 20 seconds or until muesli is just warm. Serve hot with double cream.

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Roast Vegetables Pine Nut Crumble

1

Roast Vegetables Pine Nut Crumble :

Ingredients

  • 3 large Desiree potatoes, peeled
  • 1 large kumara (orange sweet potato), peeled
  • 600g Jap pumpkin, peeled, deseeded
  • 2 tablespoons olive oil
  • 4 slices white bread, roughly chopped
  • ¼ cup pine nuts, toasted
  • 1/3 cup grated parmesan cheese
  • ¼ cup flat-leaf parsley leaves, chopped
  • 1 garlic clove, crushed
  • 40g butter, melted, cooled

Method

  1. Step 1 – Preheat oven to 200°C. Cut potatoes, kumara and pumpkin into 5cm pieces. Place all vegetables into a roasting dish in a single layer. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 45 minutes or until golden and just tender.
  2. Step 2 – Place bread and pine nuts into a food processor. Process until crumbs form. Transfer to a bowl. Add parmesan, parsley, garlic and butter. Season with salt and pepper. Mix well. Remove vegetables from oven. Sprinkle crumble over vegetables. Roast for a further 10 minutes or until crumble is golden. Serve.

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Apple and Date Crumble

Apple-and-Date-Crumble

Apple and Date Crumble :

Ingredients

  • 4 Granny Smith apples, peeled, cored, cut into wedges
  • 2 tablespoons caster sugar
  • 8 fresh dates, seeded, coarsely chopped
  • 1 cup (90g) rolled oats
  • ½ cup (75g) plain flour
  • 1/3 cup (25g) shredded coconut
  • ¼ cup (55g) brown sugar
  • 80g butter, softened
  • Vanilla ice-cream, to serve

Method

  1. Step 1 – Preheat oven to 180°C. Place the apple in a large saucepan and sprinkle with caster sugar. Place over low heat and cook, covered, stirring occasionally, for 10 minutes or until apple is tender. Remove from heat and add the dates. Stir to combine. Transfer mixture to a 4-cup (1 litre) capacity ovenproof dish.
  2. Step 2 – Combine the oats, flour, coconut and brown sugar in a medium bowl. Add the butter and use your fingertips to rub the butter into the mixture until it resembles coarse breadcrumbs. Spoon over the apple mixture. Bake in preheated oven for 20 minutes or until golden brown and heated through. Serve with vanilla ice-cream, if desired.

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Strawberry Coconut Crumble

Strawberry-coconut-crumble

Strawberry Coconut Crumble​ :

Ingredients

  • Melted butter, to grease
  • 2 x 250g punnets strawberries, washed, hulled, halved
  • 1 teaspoon vanilla bean paste
  • 115g (3/4 cup) plain flour
  • 100g (1/2 cup) caster sugar
  • 100g butter, chilled, chopped
  • 55g (3/4 cup) shredded coconut
  • Pure icing sugar, to dust

Method

  • Step 1 – Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter. Place the strawberry in a large bowl. Add the vanilla bean paste and toss to combine. Spread the strawberry mixture evenly over the base of the prepared dish.
  • Step 2 – Combine flour and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Stir in the coconut.
  • Step 3 – Spread coconut mixture evenly over the strawberry mixture. Bake for 25-30 minutes or until golden. Dust with icing sugar.

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Apple Custard Crumble

4

Apple Custard Crumble :

Ingredients

  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/2 tablespoons vanilla custard powder
  • 1/2 cup caster sugar
  • 800g can pie apple
  • 1 cup plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 100g butter, softened
  • Double thick cream, to serve

Method

  • Step 1 – Preheat oven to 180°C. Combine milk and vanilla in a saucepan. Bring to the boil over medium heat.
  • Step 2 – Meanwhile, whisk 1 1/2 tablespoons custard powder, 2 tablespoons caster sugar and 2 tablespoons cold water in a heatproof bowl until smooth. Whisking constantly, pour in hot milk mixture in a thin stream. Return mixture to saucepan.
  • Step 3 – Cook, whisking constantly, over medium heat until custard comes to the boil. Reduce heat to low. Stir for 3 minutes or until reduced slightly (this cooks out the raw custard powder flavour).
  • Step 4 – Spoon apple into six 1-cup capacity dishes or one 6-cup capacity baking dish. Pour over warm custard.
  • Step 5 – Combine flour, cinnamon, nutmeg, remaining custard powder and sugar in a bowl. Stir to combine. Add butter.Using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs. Scatter crumble over custard. Place on a baking tray bake for 30 minutes or until golden. Serve warm with cream.

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