Blueberry Apple Crumble Recipes

APPLE AND BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large oven-proof baking dish with butter and set aside.
• Place the peeled and sliced apples into a medium saucepan with the water, caster sugar, lemon juice, cinnamon and nutmeg. Bring to a low simmer for 5-10 minutes or until just softened. Drain off the excess liquid.
• Place the stewed apples into the baking dish. Sprinkle over the frozen blueberries.
• To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
• Sprinkle the crumble over the apple and place into the preheated oven.
• Cook for 35 minutes or until the crumble is golden and crunchy.
• Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large baking dish with butter and set aside.
• Place peeled and sliced apples into the TM bowl. Add water, sugar, cinnamon, nutmeg and lemon juice. Cook for 5 minutes, 90 degrees on Reverse, Speed 1.
• Drain the excess liquid from the apples and place into the prepared baking dish. Sprinkle the frozen blueberries over the top.
• Rinse and dry the TM bowl.Place the oats, flour, butter and sugar into the TM bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter.
• Sprinkle the crumble over the apple and place into the preheated oven.
• Cook for 35 minutes or until the crumble is golden and crunchy.

SCRUMPTIOUS APPLE AND BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 350°F. Grease a 9x9 pan with baking spray.

BLUEBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
• Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
• Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
• Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.

WHISKEY-APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400 degrees. Roll out dough and line pie pan. Prick dough with fork, then line with foil. Fill bottom with pastry weights or dry beans. Bake 8 minutes, remove foil and weights and bake 8 to 10 minutes longer, until pastry looks dry and is barely starting to color. Remove from oven and let cool.
• Place flour, 1/4 cup brown sugar, granulated sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt in food processor and process briefly to blend. Dice 6 tablespoons butter and add, along with pecans; pulse until mixture resembles breadcrumbs. Set aside. Increase oven temperature to 450 degrees.
• Melt remaining butter in a large skillet. Add apple slices and sauté over medium heat about 5 minutes, until a bit softened around edges, with some just starting to brown. Remove from heat. Mix remaining brown sugar and cinnamon with a pinch of salt, the cloves and nutmeg. Pour over apples and fold together. Fold in whiskey.
• Pour contents of pan into crust and top with crumbs. Place pie pan on a baking sheet, bake 10 minutes, lower heat to 350 degrees and bake about 40 minutes longer, until topping browns and juices bubble. Allow pie to cool completely before cutting. Pie can be made a day in advance and warmed for serving.