Best Cinnamon Apple Crumble Recipes

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WALNUT APPLE-PEACH CRISP WITH CINNAMON-BROWN SUGAR CRUMBLE



Walnut Apple-Peach Crisp with Cinnamon-Brown Sugar Crumble image

Fall Baking Recipe Magazine Contest 2010 Winner Cinnamon, apples and peaches - oh my! The epitome of a fabulous fall dessert, this recipe goes together in just three easy steps.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 6

Number Of Ingredients 9

3 cups sliced peeled Golden Delicious apples (about 3 medium)
2 cups sliced peeled fresh peaches (about 3 medium)
1/4 cup granulated sugar
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
1/4 cup chopped walnuts

Steps:

  • Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish with shortening or cooking spray.
  • In large bowl, toss apples, peaches and granulated sugar. Pour into baking dish. In same bowl, mix oats, brown sugar, flour and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle over fruit.
  • Bake 30 minutes or until topping is golden and fruit is tender. Cool 15 minutes. Serve warm.

Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 36 g, TransFat 0 g

CINNAMON CRUMBLE-TOP APPLE PIE



Cinnamon Crumble-Top Apple Pie image

This is a high apple pie with a thick layer of delicious topping, this pie is just wonderful! I have even added in some cranberries with the apples, if you are adding in cranberries, then reduce the apples slightly. Use only Granny Smith apples for this pie, and other kind will become mushy when baked.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 prepared pastry dough, for one crust (use your own favorite pastry recipe or see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust)
4 lbs granny smith apples, peeled, cored and sliced 1/4-inch thick
2/3 cup sugar
3 tablespoons brown sugar (or use all white sugar)
2 tablespoons flour
2 1/2 teaspoons cinnamon
3 tablespoons melted butter
1 cup flour
1/2 cup sugar
1/4 cup light brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces

Steps:

  • Set oven to 400 degrees.
  • Prepare a 9-inch glass pie plate.
  • For the filling: Mix all ingredients together in a large bowl.
  • For the topping: in a food processor blend the flour, both sugars, cinnamon and salt until blended.
  • Add in the cold butter using on/off turns process until the mixture blended, but still a little coarse.
  • Place the prepared pie pastry into the bottom of the pie dish leaving about 1-inch overhand.
  • Turn the crust under and flute.
  • Toss the apple mixture once again before mounding into the pastry, then mound the mixture into the center.
  • Pack the topping over and around the apples.
  • Place the pie onto a baking sheet to catch any spills.
  • Bake for about 40-45 minutes (covering top with foil if browning too quickly).
  • After 40 minutes of baking, reduce the oven temperature to 350 degrees.
  • Bake for another 45 minutes, or until the apples feel firm-tender when pierced with a fork and the filling is bubbling around the edges.
  • Cool for 1 hours before slicing.

CINNAMON CRUMBLE APPLE PIE



Cinnamon Crumble Apple Pie image

Categories     Food Processor     Fruit     Dessert     Bake     Thanksgiving     Vinegar     Apple     Fall     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Crust
1 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar
Filling
3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Vanilla ice cream

Steps:

  • For crust:
  • Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
  • Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
  • For filling:
  • Mix all ingredients in large bowl to coat apples.
  • For topping:
  • Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
  • Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

APPLE-CINNAMON CRUMBLE PIE



Apple-Cinnamon Crumble Pie image

This is just as good made without the crust and just baked in a 9-inch baking dish, make certain to use Granny Smith apples or similar baking apples, a frozen deep-dish 9-inch pie shell will work well for this

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

1 prepared unbaked 9-inch deep dish pie pastry
3 1/2 lbs granny smith apples, peeled, cored and sliced 1/4-inch thick
2/3 cup sugar
2 tablespoons flour (use semi-heaping tablespoons)
2 1/2 teaspoons cinnamon
2 1/2 tablespoons melted butter
1 cup flour
1/2 cup white sugar
1/4 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces

Steps:

  • Set oven to 400 degrees F (oven rack set to lowest position).
  • Prepare a 9-inch deep-dish glass pie plate.
  • Fit the pastry into the pie plate and flute edges.
  • For the filling; mix together all ingredients making sure that the apples are coated well; set aside.
  • For the topping; in a processor blend first 5 ingredients; Add in cold butter pieces and process using on/off turns until the mixture resembles wet sand.
  • Toss the filling ingredients again to redistribute the juices, then transfer to the prepared pie shell, mounding the apple filling in the center
  • Using your hands pack topping over and around the apples.
  • Place the pie plate on a baking sheet.
  • Bake at 400 degreesF for about 35 minutes or until topping is golden (cover with foil if topping is browning too quickly).
  • After 40 minutes REDUCE the oven temperature to 350 degrees.
  • Bake until apples in the center are fork-tender and the filling is bubbling thickly at edges (about 30 minutes longer).
  • Cool until warm (about 1-1/2 hours).
  • Serve with ice cream.

APPLE-CINNAMON CRUMBLE BARS



Apple-Cinnamon Crumble Bars image

These very simple but impressive bars use boxed cake mix for the base, streusel on top and apple butter in between for a sweet snack that's not too sugary.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 16 bars

Number Of Ingredients 8

Cooking spray
1/2 cup (1 stick) unsalted butter
1 box yellow cake mix for two 9-inch rounds
1 large egg
1 cup apple butter
1/2 cup unsweetened instant or quick-cooking oats
1/4 teaspoon ground cinnamon
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch square pan with a piece of aluminum foil (about 17 inches long), leaving a 2-inch overhang on each side. Lightly coat the bottom and sides of the lined pan with cooking spray.
  • Melt half the butter (4 tablespoons) in a medium bowl in the microwave, about 45 seconds. Set aside 1 cup of the cake mix, and add the remaining mix to the melted butter. Add the egg and 1 tablespoon water, and mix with a spatula until well blended. Let stand a few minutes until the mixture is no longer tacky to the touch. Pat the dough in an even layer in the pan. Bake until the edges are lightly set to the touch and the crust is lightly browned all over, about 20 minutes. Let cool for 5 minutes.
  • Meanwhile, melt the remaining butter in a medium bowl in the microwave, about 45 seconds. Add the reserved cake mix, oats and cinnamon, and mix with a fork until crumbly.
  • Spread the apple butter over the cooled crust, spreading it to the edges. Scatter the crumb mixture over the apple butter. Return the pan to the oven and continue to bake until the crumbs are golden brown and firm, about 30 minutes more. Cool completely in the pan.
  • Using the foil overhang, lift the bars out of the pan and peel the foil away from the edges. Dust with confectioners' sugar, and cut into 16 bars.

CINNAMON APPLE AND PEAR CRUMBLE CAKE WITH CUSTARD



CINNAMON APPLE AND PEAR CRUMBLE CAKE WITH CUSTARD image

Categories     Cake     Fruit     Dessert     Bake     Quick & Easy

Yield 12 silces

Number Of Ingredients 16

For the cake:
½ (385g) can sliced apples, drained
½ (410g) can pear quarters, drained
180g caster sugar
180g butter
150g self raising flour
50g ground almonds
3 eggs
1-2 tbsp milk
For the crumble:
60g caster sugar
90g butter
120g self raising flour
2 tsp cinnamon
To serve:
1 425g can custard

Steps:

  • 1. Preheat the oven 180C/ 350F/Gas5. 2. Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well. 3. Mix the rice pudding with the vanilla extract and divide between 4 ramekins. 4. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto. 5. Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling. How to serve: Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

APPLE, CINNAMON AND BAILEY'S CARAMEL CRUMBLE PIE



Apple, cinnamon and Bailey's caramel crumble pie image

Apple crumble, in a cinnamon puff pastry base topped with Bailey's caramel and granola

Provided by Emmy00000008

Time 1h5m

Yield Serves 8

Number Of Ingredients 19

1 roll puff pastry
40g butter
4tsp cinnamon
1 roll puff pastry
40g butter
4tsp cinnamon
60g butter
150g soft dark brown sugar
1 tsp cinnamon
80ml Bailey's
1 roll puff pastry
40g butter
4tsp cinnamon
60g butter
150g soft dark brown sugar
1 tsp cinnamon
80ml Bailey's
5 eating apples
250g granola

Steps:

  • Pre-heat oven to 180 degrees brush the pie ring with butter
  • Unroll the puff pastry and brush melted butter and 4 tsp cinnamon over then pastry and rub it in, roll it up long ways and cut it into 10 pieces
  • Press the roll up pastry into the pie dish to make sure it covers all the dish (it will looked marbled) and chill until needed
  • Slice the apples and put them into the pie dish
  • Make the caramel by melting the butter in the pan, with the cinnamon and sugar followed by 2tbsp water. Once the caramel looks smooth take off the heat and add the Bailey's and pour over the apples. Scatter the granola over the top and cook for 45 minutes or golden brown!

APPLE CINNAMON MUFFINS WITH CRUMBLE TOPPING (GLUTEN-FREE)



Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) image

Make and share this Apple Cinnamon Muffins With Crumble Topping (Gluten-Free) recipe from Food.com.

Provided by UmmBinat

Categories     Breakfast

Time 56m

Yield 5 large muffins

Number Of Ingredients 19

1/2 cup brown rice flour
1/2 cup rice flour (white rice flour)
1/4 cup tapioca flour
1/3 cup potato starch
1/2 cup brown sugar
2 teaspoons baking powder (gluten free)
1 teaspoon baking soda
1 teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
1/4 teaspoon sea salt
1/3 cup canola oil
1 egg (If you use Ener-G egg replacer use 2)
1 cup unsweetened applesauce
1 1/2 apples, pealed and chopped (organic are better)
1 teaspoon cinnamon
1/2 cup ground cashews or 1/2 cup almond meal
1 tablespoon brown rice flour
2 tablespoons brown sugar
1 tablespoon canola oil
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 350°F.
  • Sieve into a medium bowl, 1/2 cup brown rice flour, white rice flour, tapioca starch, potato starch, 1/2 cup brown sugar, baking powder, baking soda, guar (or xanathan) gum, sea salt, and 1 tsp cinnamon.
  • Mix well.
  • Add to it 1/3 cup canola oil, the egg(s), applesauce, and chopped apples.
  • Stir lightly to combine and add additional liquid if needed. (Juice -- etc.).
  • Line muffin tins and oil a little bit to prevent any sticking.
  • Generously fill muffin cups with mixture.
  • Put ground cashews or almond meal into a small bowl with the 1 tbls brown rice flour, 2 tbls brown sugar, 1 tbls canola oil, and 1/2 tsp cinnamon.
  • Mix and sprinkle onto each muffin.
  • Bake for about 26 minutes until done.
  • Cool and enjoy for breakfast or a snack anytime!

Nutrition Facts : Calories 562.8, Fat 25.5, SaturatedFat 3, Cholesterol 37.2, Sodium 631.7, Carbohydrate 80.8, Fiber 4.5, Sugar 38.2, Protein 6.6

CINNAMON APPLE CRUMBLE



Cinnamon Apple Crumble image

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

Provided by HokiesMom

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups peeled cored & thinly sliced baking apples
3 tablespoons orange juice
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 teaspoon cinnamon (divided)
1/2 teaspoon nutmeg
1/2 cup brown sugar (packed)
1/4 cup flour
1/4 cup butter
1/2 cup oats (quick or old fashioned, uncooked)

Steps:

  • Preheat oven to 400 degrees. Lightly grease a 2 quart glass baking dish (or clay baker is fine too).
  • Combine apples and orange juice in a large bowl.
  • Stir in sugar, cornstarch, vanilla, and 1/2 tsp cinnamon; toss to coat apples.
  • Spoon apple mixture into prepared dish.
  • Combine brown sugar, flour, remaining 1/2 tsp cinnamon and nutmeg in a medium bowl.
  • Cut in butter with a pastry blender until mixture is coarse and crumbly and then stir in oats.
  • Sprinkle topping mixture over apple mixture.
  • Bake for 25-30 minutes until apples are tender.

CINNAMON CRUMBLE APPLE PIE



Cinnamon Crumble Apple Pie image

Recipe includes crust, filling, & topping. Serve warm with vanilla bean ice cream...or the way I like it: straight out of the refrigerator & cold! Note: prep time includes 30 minutes that dough is chilling in fridge

Provided by JelsMom

Categories     Pie

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/3 cups whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 cup light margarine, chilled, cut into 1/2 cubes
1/4 cup vegetable shortening, frozen, cut into 1/2-inch cubes
3 tablespoons water, ice cold
1/2 teaspoon apple cider vinegar
3 1/4 lbs granny smith apples, peeled, cored, sliced 1/4 thick
2/3 cup sugar
2 tablespoons whole wheat flour
2 teaspoons ground cinnamon
2 tablespoons light margarine, melted
1 cup whole wheat flour
1/2 cup sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons light margarine, chilled, cut into 1/2 cubes

Steps:

  • Make crust: Combine flour, salt, & sugar in large mixing bowl. Add margarine & shortening; mix by hand until coarse meal forms.
  • In separate bowl, mix 3 T ice water & vinegar in small bowl. Add to flour mixture.
  • Stir w/ fork, gradually adding more water if dough is dry.
  • Gather dough into ball then flatten (do not roll yet). Wrap in saran wrap & refrigerate 30 minutes.
  • Preheat oven to 400°F.
  • Roll dough on floured surface to about 12" round. Place in 9" glass pie dish. Trim overhang to about ½". Crimp with fork & refrigerate.
  • Make filling: Mix all filling ingredients in large bowl to coat apples.
  • Make topping: In food processor, blend flour, sugar, brown sugar, cinnamon, & salt.
  • Add margarine & blend till mixture resembles wet sand.
  • Toss filling pour in mound in center of crust. Pour & pack topping over and around filling.
  • Cover with foil & place on baking sheet. Bake 40 minutes.
  • Reduce oven temperature to 350°F Bake 30 minutes.
  • Remove foil & bake 15 minutes more till bubbling at edges.

Nutrition Facts : Calories 420.3, Fat 7.4, SaturatedFat 2, Sodium 224.8, Carbohydrate 89.2, Fiber 9.5, Sugar 55.4, Protein 5.6

APPLE CINNAMON NUT CRUMBLE SLAB PIE



Apple Cinnamon Nut Crumble Slab Pie image

I used my favorite butter crust to create this pie. It has a yummy cinnamon spice flavor. The combination of spice with the Golden Delicious apples is so outstanding! I also topped it off with a cinnamon walnut crumble that adds an extra flavor level. It kind of reminds me of an apple crisp served in a pie shell. You will love...

Provided by Nor Mac

Categories     Pies

Time 1h45m

Number Of Ingredients 22

CRUST
2 1/2 c flour
1 c or 2 sticks of frozen butter
1/2 tsp salt
2-4 Tbsp ice water
1 beaten egg white
FILLING
8-10 good size golden delicious apples peeled cored and cut
3/4 c granulated sugar
1/2 c light brown sugar
4 Tbsp flour
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
2 Tbsp melted butter
CINNAMON WALNUT STREUSEL TOPPING
4 Tbsp butter
1/3 c brown sugar
1/2 c flour
1/2 tsp cinnamon
1/3 c finely chopped walnuts, or pecans
NOTE: MAKE SURE TO BRUSH CRUST WITH EGG WHITE. THAT WILL KEEP THE CRUST FROM GETTING SOGGY. THE PIE WILL TASTE FRESH EVEN AFTER A FEW DAYS.

Steps:

  • 1. In a bowl. Whisk flour and salt together. Pour flour mixture into a food processor.
  • 2. Chop cold sticks of butter lengthwise in half. Turn over and cut in half again. Dice width wise until you have small cubes of butter.
  • 3. Place butter into food processor with flour. Process until mixture becomes crumbly.
  • 4. Add 1 tablespoon of ice water and process. Keep adding water 1 tablespoon at a time. Run processor in between additions of ice water, until dough is pliable and becomes a ball. Usually, it takes about 3 tablespoons of water.
  • 5. Remove dough from food processor. Make Dough in to a ball. Play ball on plastic wrap. Flat and ball into a disc. Refigerate for at least one hour.
  • 6. Place dough on a lendth of plastic wrap. Dust dough with flour. Using a 13 x 9 pan as a guide. Roll dough until you get approximately a 17 inch x 13 inch rectangle. Trim dough with a knife to get dough as oblong and squared as you can.
  • 7. Lift dough with the plastic wrap. Fiip over into a 9 x 13" baking pan.
  • 8. Pat down lightly into pan. Dough should run almost all the way up the sides of the pan to the top. Do any trimming as needed. Pinch dough with thumb and index finger to scallop edges.
  • 9. Place pan in fridge for an hour or two. Remove pan from fridge and brush crust with egg white. Set aside.
  • 10. Filling: place cut apples in a large bowl.
  • 11. Mix all the ingredients together for the filling minus the butter.
  • 12. Pour sugar mixture over the apples. Toss well to combine
  • 13. Fill crust with the apple mixture. The Apples should pile up about 1 1/2 inches over the side of the pan. Melt the 2 Tablespoons of butter. Drizzle over the apples.
  • 14. Topping: place butter, flour, sugar, and cinnamon in a bowl. Knead mixture together with hands until crumbly. Add in the nuts. Toss with fingers to combine
  • 15. Sprinkle topping over apples. Place in 350 degree oven. Bake for about 1 hour, or until apples have cooked down and softened.
  • 16. Remove pan from oven. Cool pie before cutting and serving.

APPLE AND CINNAMON CRUMBLE CAKE



Apple and Cinnamon Crumble Cake image

A tasty cake from Taste of the Caribbean. Posted for ZWT III. This cake is nice, but ended up a bit dry when made according to the original recipe - I reduced the amount of flour a bit and baked it for a much shorter time - may have to play around with it a bit more.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 14

1 cup butter, plus
2 tablespoons butter, softened
1 1/4 cups caster sugar
4 eggs
3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt (optional)
3 large tart apples
1/2 teaspoon cinnamon
3/4 cup brown sugar
1 cup flour
1 teaspoon cinnamon (I added some allspice and cloves as well)
1 cup shredded coconut
1/2 cup butter

Steps:

  • preheat oven to 350.
  • grease a 10-inch round cake pan.
  • To make crumble topping:.
  • mix the sugar, flour, cinnamon and coconut in a bowl, rub in butter with fingertips till mixture resembles bread crumbs. set aside.
  • put the butter and sugar in a bowl and cream with an electric mixer till light and fluffy.
  • beat in eggs, one at a time, beating well after each addition, adding a little of the flour if mixture begins to curdle.
  • sift in half of remaining flour, mix well, then add in rest of flour and stir till smooth.
  • Peel and core the apples, then grate them coarsely. Place the grated apples in a bolw and sprinkle with cinnamon, and set aside.
  • spread half the cake mixture evenly over the base of the prepared pan.
  • spoon the apples on top and sprinkle over half the crumb topping.
  • spread the remaining cake mixture over the crumble and finally top with remaining crumble topping.
  • bake for 1 hour and 10 minutes, covering cake with foil if it browns too quickly.
  • leave in pan for about 5 minutes before turning out onto wire rack. serve when cool.

Nutrition Facts : Calories 7388.7, Fat 358.8, SaturatedFat 226, Cholesterol 1639.1, Sodium 3820.6, Carbohydrate 979.8, Fiber 36.5, Sugar 518.1, Protein 90.9

RACHEL ALLEN'S CINNAMON SPICED BLACKBERRY AND APPLE CRUMBLE



RACHEL ALLEN'S CINNAMON SPICED BLACKBERRY AND APPLE CRUMBLE image

Categories     Cake     Bake     Kid-Friendly     Apple     Winter     Healthy

Yield 6

Number Of Ingredients 12

For the filling:
• 500g (1lb 2oz) Bramley apples peeled, cored and diced
• 50g (2oz) caster sugar
• 1-2 tbsp water
• 200g (7oz) blackberries, fresh or frozen
• Whipped cream, to serve
• Sprinkling of brown sugar, to serve
For the crumble:
• 225g (8oz) plain flour
• 110g (4oz) Kerrygold butter, now softer
• 110g (4oz) caster sugar
• 1 tsp ground cinnamon

Steps:

  • 1. Preheat oven to 180°C/ fan oven 160°C/Gas Mark 4. 2. Place the apples, sugar and water in to a saucepan and place on a medium heat. Bring to a simmer and stew, stirring occasionally for 5-7 minutes until quite soft. Transfer to a pie dish, then allow to cool as you prepare the crumble. 3. Place the flour and butter in a mixing bowl, then use your fingertips to rub together until the mixture resembles coarse breadcrumbs. 4. Next mix in the sugar and cinnamon. Scatter the blackberries over the apple mixture, then cover with the crumble mixture. 5. Place in the oven and bake for 30-35 minutes or until the crumble is golden and crisp. 6. Serve warm with some whipped cream and a sprinkling of soft brown sugar. This recipe by Rachel Allen was created for the new edition of the Kerrygold Community Cookbook. For more information please visit www.facebook.com/KerrygoldUK

LAYERED APPLE OATY CINNAMON-CRUMBLE CRISP



Layered Apple Oaty Cinnamon-Crumble Crisp image

Make and share this Layered Apple Oaty Cinnamon-Crumble Crisp recipe from Food.com.

Provided by Tamibic2

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup flour
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup melted butter
4 cups sliced apples (granny smiths are good)
1/2 cup white sugar
1/2 water
2 tablespoons flour
3 tablespoons pure maple syrup
1 teaspoon vanilla

Steps:

  • mix sliced apples with sugar& flour add water, syrup and vanilla and cook over med heat for 10 minutes.
  • Mix flour,oats, brown sugar& spices add melted butter.
  • Press 1/2 of mixture to the bottom of 8X8 dish.
  • Top with apple/syrup and top with remaining crumb mixture.
  • Bake for 45 minutes at 350 degrees.

Nutrition Facts : Calories 492.4, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 125.6, Carbohydrate 87.7, Fiber 2.7, Sugar 65.7, Protein 2.8

CINNAMON APPLE CRUMBLE RECIPE - (4.7/5)



Cinnamon Apple Crumble Recipe - (4.7/5) image

Provided by á-46561

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup old-fashioned rolled oats
1 (14-ounces) can Sweetened Condensed Milk
2 cups peeled, cored, finely chopped Granny Smith apples, or other firm, tart apples
1/2 cup butterscotch chips
1/2 cup cinnamon chips
1/2 cup flaked coconut (if you don't like coconut, you can leave out)
1/2 cup finely chopped nuts
1/4 to 1/2 cup Caramel Ice Cream Topping, optional

Steps:

  • Heat oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs, cinnamon and butter. Press into bottom of prepared pan. Sprinkle oats over crust. Pour sweetened condensed milk evenly over oats. Layer with apples, butterscotch chips, cinnamon chips coconut and nuts. Bake 28 to 33 minutes or until lightly browned. Remove from oven and immediately drizzle caramel ice cream topping over bars - probably about 1/4 cup total. Let allow to cool fully if you want to try to cut into bars. Otherwise scoop and serve warm with ice cream and an additional drizzle of caramel ice cream topping.

CINNAMON-APPLE CRUMBLE



Cinnamon-Apple Crumble image

Number Of Ingredients 10

1 package Betty Crocker SuperMoist white (vanilla) cake mix
1 cup quick-cooking or old fashioned oats
1/3 cup butter or margarine, softened
1 teaspoon ground cinnamon
1 tablespoon water
1 egg
1 (21-ounce) can apple pie filling
1 tablespoon lemon juice
1 cup chopped nuts
2 cups half and half, if desired

Steps:

  • 1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening.2- Beat cake mix, 1/2 cup of the oats, the butter, cinnamon, water and egg in large bowl with electric mixer on low speed until crumbly. Reserve 1 cup crumb mixture.3- Press remaining crumb mixture in pan. Bake 12 to 15 minutes or until edges are light golden brown.4- Mix pie filling and lemon juice in medium bowl, breaking up any large slices of apple spoon evenly over baked crust. Mix reserved crumb mixture, the nuts and remaining 1/2 cup oats in small bowl sprinkle evenly over apple filling. Bake 30 to 35 minutes or until golden brown. Serve warm or cool.5- To serve, place in individual bowls. Pour about 2 tablespoons half-and-half over each serving. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 375°.1 Serving: Calories 290 (Calories from Fat 115) Fat 13g (Saturated 4g) Cholesterol 25mg Sodium 260mg Carbohydrate 42g (Dietary Fiber 2g) Protein 42g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 6%.Betty's Tip: If they don't devour the whole thing the day you serve it, this comfy crumble tastes just as good the next day. Reheat any leftovers at 350° for 15 to 20 minutes or until warm. Individual servings can be reheated in the microwave on High for 10 to 15 seconds.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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