APPLE & BLACKBERRY CRUMBLE
Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit
Provided by Raymond Blanc
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
- Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
- Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
- Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
- Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.02 milligram of sodium
BLACKBERRY CRISP
Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip®.
Provided by Kari
Categories Desserts Crisps and Crumbles Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
- Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 49.7 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 91 mg, Sugar 30.1 g
BLACKBERRY CRUMBLES
These individual desserts are nearly bubbling over with the taste of fresh blackberries. Surprisingly, the rich, crumblytopping gets its crispness from crushed store-bought sugar cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
- Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.
- Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
BERRY CRUMBLE
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
- In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
BLACKBERRY CRUMB BARS
Blackberry Crumb Bars are an easy, sweet summer breakfast. Bakery-style layer bars with a buttery crumb topping and fresh blackberry filling.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
- Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
- Add half the dough to your baking pan and press down in an even layer gently.
- In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
- Pour mixture over the crust.
- Crumble the remaining flour mixture over the top of the blackberries.
- Bake for 40-45 minutes until golden brown.
Nutrition Facts : Calories 154 kcal, Carbohydrate 22 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BLACKBERRY CRUMBLE
Nothing tastes more like late summer than a Blackberry Crumble. Even if you've never baked from scratch before, you will find this recipe so easy to put together.
Provided by Cathy
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, gently combine blackberries, sugar and all-purpose flour. Transfer to an 8 x 8 baking dish.
- For the crumble topping, combine all ingredients in a medium bowl and work together with your hands until the ingredients resemble a crumble.
- Sprinkle the crumble topping over the blackberry mixture. Bake crumble until the the topping is golden brown and blackberries are bubbling, about 40 minutes. Let cool for 15 minutes before serving. Serve warm or at room temperature, with ice cream if desired.
Nutrition Facts : Calories 222 kcal, Carbohydrate 39.5 g, Protein 3.2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11.2 mg, Sodium 39.3 mg, Fiber 6.9 g, Sugar 25.4 g, UnsaturatedFat 1.8 g, ServingSize 1 serving
BLACKBERRY CRISP
I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! -Marliss Lee, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 576 calories, Fat 25g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 87g carbohydrate (54g sugars, Fiber 6g fiber), Protein 6g protein.
THE BEST BLACKBERRY CRISP
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
- Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
- In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
- Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom.
- Sprinkle the crisp topping evenly over the top.
- Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden (add time, if needed).
- Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream (or lemon frozen yogurt!) or sweetened, whipped cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 50 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 191 mg, Fiber 6 g, Sugar 28 g
BLACKBERRY CRUMBLE
I don't use the word "best" to describe just any recipe. But this blackberry crumble might just be my favorite summer dessert! It has the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Top with a scoop of vanilla ice cream for the ultimate summer dessert!
Provided by Kim
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C) and spray a 2-quart baking dish with nonstick cooking spary or grease with butter.
- To make the crumble, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
- Using a cheese grater, grate in the frozen butter. (you could cut the butter in with a pastry cutter, if you prefer) Gently toss the butter into the flour mixture until coated.
- Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar. Set crumble aside.
- To make the fruit filling, combine blackberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
- Transfer about 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup or damp hands. Pour the berry mixture over the crust. Add the remaining crumble mixture on top. Some small clumps are best!
- Bake for 40 to 45 minutes and until top is golden brown and blackberry juice is bubbling. Allow the crumble to cool for about 20-30 minutes. Serve with a scoop of vanilla ice cream and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 416 kcal, Carbohydrate 58 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 95 mg, Sodium 81 mg, Fiber 4 g, Sugar 30 g
BLACKBERRY CRUMBLE
This is a blackberry crumble recipe that I have not made in two years. It's very filling, but is really good.
Provided by rafaelajeffery
Categories Desserts Crisps and Crumbles Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place blackberries in a large pie dish and sprinkle with sugar.
- Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 37.7 g, Cholesterol 22.9 mg, Fat 16.5 g, Fiber 5.2 g, Protein 4.5 g, SaturatedFat 6.2 g, Sodium 6.4 mg, Sugar 20.2 g
BLACKBERRY CRUMBLE
A perfectly delicious crumble that you won't believe is sugar-free & low carb!
Provided by Sarah Criddle
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Mix 2 tbsp of Erythitol & 1/2 tbsp of THM Gentle Sweet with the berries.
- Add the almond or vanilla flavor and mix.
- Grease a 9X9 baking dish.
- Place berries in the baking dish.
- Mix dry crumble ingredients together except the almond slivers.
- Cut up the cold butter into chunks.
- Work the butter into the crumble.
- Preheat oven to 350 degrees.
- Sprinkle the crumble over the top of the berries.
- Sprinkle slivered almonds over the top.
- Bake at 30 minutes until a golden brown.
- Serve with homemade low carb ice cream or Breyer's Low Carb Ice Cream or even a scoop of homemade whipped cream.
- Enjoy!
VEGAN BLACKBERRY CRUMBLE
The best vegan blackberry crumble made with sweet, juicy blackberries and a simple but delicious oat crumble. Enjoy during the late summer and early fall when fresh blackberries are in season and at their sweetest!
Provided by Deryn Macey
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- In a medium bowl mix together blueberries, cornstarch, maple syrup, vanilla, lemon zest and lemon juice. Pour the filling into a 8 x 8 inch baking dish.
- In a separate bowl use a fork to mix together the oats, flour, salt, maple syrup and coconut oil to form a crumbly topping.
- Evenly distribute the crumble topping over the blackberries and place in the oven for 15-20 minutes until the topping is golden brown.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 257 calories, Sodium 3 mg, Fat 11 g, Carbohydrate 37 g, Fiber 4 g, Protein 4 g
More about "blackberry crumbles recipes"
EASY BLACKBERRY CRUMBLE RECIPE • RECIPE FOR PERFECTION
From recipeforperfection.com
4.8/5 (8)Total Time 35 minsCategory DessertCalories 273 per serving
- Preheat the oven to 375. Prepare an 8 inch square or 9 inch round pan by lining it with foil. Place the berries in the lined pan.
- Place the butter, sugar, oats, flour, cinnamon, and salt in a medium sized bowl. Stir vigorously until the ingredients have formed into small clumps. At this point, there should be no loose flour or sugar in the bowl and no visible bits of butter.
- Using the back of the fork, compact the mixture firmly into the bowl until it sticks together in one large clump. Then, use the tines of the fork to gently break it into clumps of various sizes- some large, some small. Carefully tip the bowl sideways over the pan of berries and use the fork to scoot the clumps out of the bowl evenly over the top of the berries.
- Place the pan in the oven and bake for 30 minutes, or until the top is golden brown. Let cool until just slightly warm so that the topping can firm up properly. Enjoy!
BLACKBERRY CRUMBLE RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
- 1) Lightly Grease a large baking dish, place it on a baking sheet (to catch any juices in case the berries bubble over) and set aside.
- 2) In a large bowl, toss together the blackberries with the granulated sugar, cornstarch and orange zest, add them to the baking dish and set aside.
- 3) In a large bowl, stir together the brown sugar, vanilla sugar, flour and baking powder, add the butter and either using a pastry cutter or a fork, break the butter into the flour mixture until its evenly distributed amongst the dry mixture.
BLACKBERRY CRUMBLE - KITCHEN CONFIDANTE®
From kitchenconfidante.com
5/5 (2)Total Time 1 hr 20 minsCategory DessertCalories 408 per serving
- Whisk together the flour, sugar, baking powder, and salt in a bowl. Cut the butter into the flour until it looks like coarse crumbs using a pastry cutter, two forks, or your fingers. Mix in the vanilla, egg, and vinegar and stir together until the dough comes together and the flour is fully incorporated.
- Place half of the dough into a 2-quart baking dish or deep-dish pie pan. Scatter it evenly to cover the bottom of the pan and press it down to make an even layer.
- Combine the blackberries, sugar and cornstarch in a bowl, and toss to mix. Stir in the lemon juice and lemon zest. Place the blackberry mixture in the baking dish and spread evenly.
BLACKBERRY CRUMBLE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
5/5 (1)Category DessertServings 9Total Time 40 mins
- Preheat the oven to 375 degrees. Spray an 8-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.
- Stir the flour, sugar, baking powder, cinnamon, and salt together in a medium bowl. Use your fingers to break up any clumps of brown sugar.
BLACKBERRY CRUMBLE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (6)Category DessertCuisine American, SouthernTotal Time 50 mins
- Sprinkle blackberries with white sugar and mix well. Let stand about 10 minutes. Spray an 8 x 8 baking dish with cooking spray and spread blackberries in bottom of dish.
- Whisk together oats, brown sugar, ground cinnamon and flour. Cut butter into flour mixture until resembles coarse crumbs. (I cut my butter into small pieces and then cut it into the flour mixture with a fork).
- Spread flour mixture over the top of the blackberries. Bake in preheated 350 degree oven for 35 minutes until brown on top.
BLACKBERRY CRUMB SQUARES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (9)Total Time 1 hr 10 minsCategory DessertCalories 287 per serving
- Preheat oven to 350F. Line a 7 x 11-inch baking pan with parchment paper and set aside. (Alternately, you can use a 9x9-inch baking pan).
- Add the flour, sugar and salt to a food processor. Pulse a few times to combine. With the processor running, add the butter cubes and then switch to pulse and pulse until the mixture is crumb-y, with just small pieces of butter visible. Remove 3/4 cup of the mixture and set aside. Pour the remaining mixture into your prepared pan and press down lightly and evenly.
- Bake in preheated oven for 12-15 minutes, or until set. Remove from oven, leaving oven on. Allow to cool 10 minutes.
- Meanwhile, prepare the filling by whisking together the eggs, sugar, sour cream, flour, salt and vanilla in a medium bowl. Once crust has cooled 10 minutes, pour filling overtop of the crust. Scatter the blackberries evenly overtop. Top with the reserved crumb mixture, scattering it here and there, but allowing some of the blackberries to peek out.
BLACKBERRY CRUMBLE BARS - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
4.8/5 (9)Total Time 55 minsCategory DessertCalories 196 per serving
- Preheat oven to 375 F. Grease a 9 x 13 inch baking pan. Stir together the flour, 1 cup white sugar, baking powder, and salt. Cut in the butter, until the butter is in pea-sized pieces. (See note below for an easy tip!)
- Stir in the beaten egg with a fork. Press half of the dough into the bottom of the baking dish. Combine the blackberries, lemon juice, cornstarch, and sugar in a medium-size mixing bowl and stir to combine.
- Scatter the sugared berries over the crust in the pan. Sprinkle with the other half of the dough mixture.
EASY BLACKBERRY CRUMBLE RECIPE - VEENA AZMANOV
From veenaazmanov.com
Ratings 13Category DessertCuisine AmericanTotal Time 48 mins
- Crumble – In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times – until you have a combination of small and large breadcrumb consistency. Keep chilled.Pro tip – The crumble mixture can be made up to 4 days in advance. Keep it in the fridge at all times to ensure the butter stays chilled.
- Fruit – Combine the blackberries, sugar, lemon juice, and cornstarch in a greased 8 x 8 square pan or 6-inch pie pan. Alternatively, you can also use 4 x 4 oz ramekins for individual servings. Set aside. Pro tip – Greasing the pan with butter is optional but will prevent the crumbles from burning into the pan.
- Sprinkle the crumble mixture on top of the blackberries. Making sure to cover all areas. Pro tip – I like to do this with my hands and make sure to cover all areas. Try to put the large crumble pieces on the top as they do look prettier.
BLACKBERRY CRUMBLE (EASIER THAN PIE) - SAVOR THE BEST
From savorthebest.com
5/5 (6)Total Time 1 hr 10 minsCategory DessertsCalories 500 per serving
- Combine the sugar, cornstarch, cinnamon and lemon zest in a small dish until all the dry ingredients are blended well. Gently toss the sugar mixture with the berries then place in the baking dish.
- Combine the flour, brown sugar, cinnamon, salt, and butter. Stir with a fork until it has clumps the size of peas. Sprinkle evenly over the berries
- Place the dish on a rimmed baking sheet (in case the juices bubble over the edge). Bake for about 55 to 60 minutes until the top is golden brown and the juices are bubbly.
BLACKBERRY CRUMBLE (HEALTHY) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
5/5 (1)Total Time 40 minsCategory Breakfast, Dessert, SnackCalories 269 per serving
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the blackberries in a medium size oven dish and sprinkle with the cornstarch and 2 tablespoons of sugar. Stir thoroughly and set aside.
- To the food processor add the flour, oats, remaining sugar, butter, flaxseed and cinnamon. Pulse until well incorporated (no dry ingredients visible), crumbly with small and large granola-like clusters.
- Crumble the mixture over the blackberries (without pressing down) and bake in the centre of the oven for 30 minutes.
BLACKBERRY CRUMBLE - EASY DELICIOUS PUDDING RECIPE - PENNY ...
From pennysrecipes.com
5/5 (6)Category DessertCuisine BritishCalories 291 per serving
EASY BLACKBERRY CRUMBLE RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
Reviews 1Calories 150 per servingCategory Desserts
- Then stir in the oats. Add the melted butter, heavy cream, and vanilla. Combine with a fork until crumble forms, then add the walnuts.
- Spoon the berry mixture into 1 cup ramekins (240ml) (or 9 (23cm) x 12 (30cm) baking dish). Sprinkle the crumble generously on top.
CLASSIC BLACKBERRY CRUMBLE ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.2/5 (44)Total Time 35 minsCategory DessertCalories 554 per serving
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Servings 12Estimated Reading Time 6 minsCategory DessertTotal Time 1 hr 5 mins
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