Barefoot Contessas Plum Raspberry Crumble Recipes

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BAREFOOT CONTESSA'S PLUM RASPBERRY CRUMBLE



Barefoot Contessa's Plum Raspberry Crumble image

Make and share this Barefoot Contessa's Plum Raspberry Crumble recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs red plums, cut in 1/2, pitted, and cut in 1-inch wedges
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons orange juice
1/2 pint fresh raspberry
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus extra
sliced almonds, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well.
  • Add the raspberries and toss lightly.
  • Pour into a 9 by 12 by 2-inch baking dish.
  • For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine.
  • Add the butter and pulse until the butter is the size of peas.
  • Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles.
  • Add 1/2 cup of the almonds and mix well.
  • Spread the topping evenly over the plums, making sure the fruit is covered.
  • Sprinkle with some extra almonds.
  • Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 388.7, Fat 15.4, SaturatedFat 7.6, Cholesterol 30.5, Sodium 60.5, Carbohydrate 60.7, Fiber 4.6, Sugar 38.3, Protein 5.2

BAREFOOT CONTESSA'S RASPBERRY CRUMBLE BARS



Barefoot Contessa's Raspberry Crumble Bars image

I got this delicious and EASY recipe from Food Network's show, Barefoot Contessa. I love it! If you love raspberries, crumbles, granola, and nuts, then you will too!

Provided by fsukay

Categories     Bar Cookie

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 -12 ounces raspberry jam
2/3 cup granola cereal, without dried fruit
1/4 cup sliced almonds
confectioners' sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball.
  • Turn the dough out on a board.
  • Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border.
  • Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top.
  • Bake the bars for 45 minutes, until lightly browned.
  • Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

Nutrition Facts : Calories 516.1, Fat 24.2, SaturatedFat 13.5, Cholesterol 54.2, Sodium 113.5, Carbohydrate 69.8, Fiber 2.4, Sugar 34.9, Protein 5.6

PLUM CRUNCH



Plum Crunch image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

3 pounds Italian prune plums, pitted and quartered
1 1/2 cups light brown sugar, lightly packed
1/4 cup all-purpose flour
6 tablespoons creme de cassis liqueur
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 cup chopped walnuts
1/2 pound (2 sticks) cold unsalted butter, diced

Steps:

  • Vanilla ice cream, for serving
  • Preheat the oven to 375 degrees F.
  • For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
  • For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
  • Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.

TRI-BERRY CRUMBLES



Tri-Berry Crumbles image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 cups fresh blueberries (12 ounces)
2 1/2 cups fresh raspberries (18 ounces)
2 cups fresh strawberries, halved, or quartered if large
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup old-fashioned oats, such as Quaker
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 pound (1 stick) unsalted butter, diced, at room temperature
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
  • In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
  • 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.

RASPBERRY CRUMBLE BARS



Raspberry Crumble Bars image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 9 to 12 bars

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
  • Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.

BAREFOOT CONTESSA'S PLUM TART



Barefoot Contessa's Plum Tart image

Make and share this Barefoot Contessa's Plum Tart recipe from Food.com.

Provided by Juenessa

Categories     Tarts

Time 1h

Yield 1 9 1/2 inch tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
1 egg yolk
2 lbs plums (firm, ripe Italian prune plums, pitted and quartered lengthwise)

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the flour, walnuts, and sugar in a large bowl.
  • Add the butter and the egg yolk.
  • Mix, either by hand or with an electric mixer, until crumbly.
  • Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
  • Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
  • Sprinkle the rest of the crumb mixture evenly over the plums.
  • Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
  • Remove from the oven and cool for 10 minutes.
  • Remove from the pan and transfer the tart to a flat plate.
  • Serve warm or at room temperature.
  • **Cooling time is not included in cooking time.

Nutrition Facts : Calories 3794.7, Fat 204.5, SaturatedFat 94.9, Cholesterol 555.2, Sodium 97.2, Carbohydrate 467.8, Fiber 25.3, Sugar 252, Protein 49.4

PEACH AND RASPBERRY CRISP



Peach and Raspberry Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h31m

Yield 10 servings

Number Of Ingredients 9

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Steps:

  • Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
  • Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
  • Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

RASPBERRY PLUM CRUMBLE



Raspberry Plum Crumble image

I love cooked plums and raspberries. The orange juice makes this really stand out. I suggest using plums that are just starting to ripen. Also try using frozen raspberries, just let them come to room temp.

Provided by LilPinkieJ

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 -3 lbs red plums
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
3 tablespoons orange juice
1/2-1 pint fresh raspberry
1/3 cup light brown sugar, packed
1/4 teaspoon salt
8 tablespoons unsalted butter, cold and diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus
3 tablespoons sliced almonds, for sprinkling

Steps:

  • Preheat the oven to 350°F.
  • Cut in the Plums in half and pit them. Now cut them into 1-inch wedges.
  • In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
  • For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas.
  • Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
  • Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

Nutrition Facts : Calories 402, Fat 16.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 78.7, Carbohydrate 61.3, Fiber 4.8, Sugar 38.6, Protein 5.7

APPLE RASPBERRY CRUMBLE



Apple Raspberry Crumble image

Make and share this Apple Raspberry Crumble recipe from Food.com.

Provided by Miss Erin C.

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 apples
lemon, juice of
1 (10 ounce) bag frozen raspberries
1 cup flour
1/2 cup sugar
1/4-1/2 cup butter, but in pieces
1/4 teaspoon nutmeg
heavy cream

Steps:

  • Heat oven to 375.
  • Peel and core apples, cut into 8-10 slices.
  • Arrange in a buttered shallow baking dish.
  • Sprinkle lemon juice over them.
  • Drain raspberries.
  • Sprinkle raspberries over apples.
  • Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
  • Add the nutmeg and cover the fruit with the mixture.
  • Bake for 25 minutes or until top is golden brown.
  • Serve with heavy cream, softly whipped.

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  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
  • Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.


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