Apple And Raisin Crumble Recipes

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

APPLE RAISIN CRUMBLE

Steps:

• 1. Preheat oven 350 °F (180 °C).2. In medium mixing bowl, combine apples, raisins, 2 Tbsp (30 mL) brown sugar, vanilla extract and cornstarch, toss gently, yet thoroughly until cornstarch is dissolved. Place in a 11 x 7-inch (28 x 18-cm) baking dish and set aside.3. Place gingersnaps in small plastic resealable bag. Using back of spoon or meat mallet, crush cookies to coarse texture. Place in small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit.4. Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavors. Store cooled leftovers covered with plastic wrap in refrigerator up to two days.Tips: If smaller amount is desired, divide recipe in half and bake in loaf pan as directed.

WARM APPLE RAISIN CRISP WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9-inch baking dish.
• In large bowl, combine sugar, raisins, cinnamon and nutmeg.
• Add apples, tossing gently to coat.
• Place apples in prepared baking dish.
• For topping, in large bowl, combine brown sugar and flour.
• Using a pastry blender, cut in butter until mixture is crumbly.
• Sprinkle crumb topping evenly over apple mixture.
• Bake 30-40 minutes, or until apples are tender and crust is golden.

APPLE AND RAISIN CRUMBLE

Steps:

• Preheat the oven to 180 degrees Celsius.
• Put apples, raisins, juice and brown sugar in a medium sized saucepan, and cook over a medium heat for about 15 mins or until the apples are soft.
• Transfer to 6 3/4 cup ramekins or a 1.5L capacity dish.
• Put flour, caster sugar and oats into a large bowl and stir well.
• Add the butter and rub lightly until it resembles coarse breadcrumbs. Scatter over apple mixture.
• Bake for 25 minutes if using ramekins, or 35-40 minutes in the dish or until golden and crisp.
• Serve with vanilla ice cream or custard.

APPLE AND RAISINS CRUMBLE

Steps:

• Preheat oven at 180C/350F.
• Add boiling water enough to cover the raisins and insert the tea bag in the bowl. Set aside and them soak up part of the liquid and the flavours.
• Make the crumble. Mix flour, ground almonds, ground ginger, cold butter and sugar until all resembles wet sand. Set aside in the fridge while you prepare the apples.
• Peel and cut apples into medium sized cubes.
• In a pan melt the extra TBSP of butter and add the apples, soaked raisins with their liquid and the ground citrus zest. Soften the apples for 2-3 mins, until the liquid is absorbed and the ingredients are well combined. Transfer the apples to a small baking dish. I used a 24X17cm one.
• Top the apples with the crumble and transfer to the oven. Bake until the crumble is golden brown, about 35-40 mins.
• Serve with a nice dollop of cold yogurt.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

APPLE-RAISIN CRUMBLE WITH ORANGE ICE CREAM

Steps:

• Preheat oven to 325°F. Using electric mixer, beat butter and 6 tablespoons sugar in medium bowl until fluffy. Beat in flour, cornstarch, cloves, and salt. Using fingertips, press shortbread topping until moist clumps form.
• Toss apples, raisins, remaining 5 tablespoons sugar, and orange juice in large bowl, separating apple slices to coat evenly. Transfer filling to 11x7x2-inch glass baking dish; scatter topping over. Press to compact slightly.
• Bake crumble until apples are tender and topping is golden brown, about 1 hour 5 minutes. Serve warm with Orange Ice Cream.