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How To make Blackberry and Apple Crumble Cake
680 g Cooking apples
450 g Blackberries
75 g Caster sugar
Juice and rind of 1 lemon 10 ml Arrowroot mixed with
15 ml Cold water
75 g Unsalted butter
75 g Caster sugar
1 Egg, lightly beaten
5 ml Baking powder
75 g Ground almonds
225 g Plain flour
2 1/2 ml Ground cinnamon
12 Whole almonds to decorate
Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins until the fruit
is just softened. Add arrowroot mixture and stir until thickened. Cool. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly. Turn mixture into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins until pale golden. Serve warm or cold. Source: Woman Sept 20/93 From the collection of Karen Deck
How To make Blackberry and Apple Crumble Cake's Videos
The Ultimate Berry Crumble - Food Wishes
Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the ultimate, this amazing berry crumble is, and has the certification to prove it. I can't show it, but it's on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!
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Blueberry Crumble Bars! Recipe tutorial #Shorts
How to make Blueberry Crumble Bars!
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Check out these delicious Blueberry Crumble Bars!
Here’s the ingredients:
Base & topping:
180g Plain flour
135g Rolled Oats
150g Light brown sugar
1 tsp Cinnamon
225g Butter, cold (cubed)
Filling:
100g Granulated sugar
30g Cornflour
400g Blueberries
1 tbsp Lemon juice
Tin size: 8x8”
Bake 160C (fan) 40mins
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cookies #recipe
HOW TO MAKE CRUMBLE | FRUIT CRUMBLE CAKE | STRAWBERRY ???? CRUMBLE | CRUMBLE RECIPE
How to make strawberry crumble cake!
INGREDIENTS
Crumble
500g Plain flour
200g Butter or margarine ( at room temperature but still firm not soft)
200g Sugar
1 Tsp Baking powder
1/4 Tsp salt
1/4 Vial ???? of rum or 1 tsp rum from big bottles
1/2 Tbsp vanilla essence or 1 sachet
2 Eggs
Strawberry Filling
500g Strawberries ????
75g Sugar
1/2 Tsp Cinnamon powder
1 1/2 Tbsp Corn starch
1/2 Tbsp Water
#strawberrycrumble#crumblecake#crumble
Blueberry Crumble Cake Recipe | Cupcake Jemma
This is one of my all time favourite things to bake and I've made it more times than I've had hot dinners! I hope you love it as much as I do. x
Recipe -
For the streusel topping -
50g melted butter
100g demerera sugar
50g plain flour
1 round tsp cinnamon
For the cake -
175g caster sugar
4 tbs veg oil
1 lg free-range egg
120ml whole milk
225g plain flour
2 tsp baking powder
1/2 tsp salt
225g blueberries
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Blackberry & Apple Crumble Cake
When my fussy 9 year old first tasted this cake, the very first thing she blurted out (with her mouth very full, I might add) was “Oh Ma Gawwwwd, this is delicious!”
And it did not stop there. Not only did this scrumptious little number pass the fussy eater test, it also had my husband licking his plate when he was done. And for me, while I may have resisted the urge to lick, I must admit that ever since my last mouthful went down, I’ve been dreaming about the very next moment I might just be able to sneak in another slice once the kids have gone to bed (and that way we don’t have to share any more with them!)My point here is, this cake is seriously wow-factor-holy-smoke-I made-this delicious.
And I just so happened to share the recipe with you all right down below. So, be sure to save this one right away!!
You can thank me later.
BLACKBERRY & APPLE CRUMBLE CAKE RECIPE
Mix Together
- 70g diced chilled butter
- 75g almond meal
- 75g plain flour
- 40g rolled oats
- 50g raw sugar
- 1 tsp cinnamon ground
Mix together until it forms a nice crumbly mix. Set aside.
In a separate bowl, mix together
- 100g sugar
- 100g unsalted diced butter
- 2 large eggs
After they are well mixed, add 100g self-raising flour & stir.
Transfer mixture onto a pre-greased springform cake pan.
Peel 2 Granny Smith Apples.
Finely slice one apple & finely dice the other.
Place each apple cuttings into separate bowls.
To each bowl add 10g lemon juice & 25g raw sugar.
Stir each bowl until all mixed through.
Place the sliced apple down on top of the cake mix.
Then scatter the diced apple on top.
Tip the remaining lemon juice mixture over the top.
Dollop about 4 tablespoons of our Blackberry & Rosella Jam over the top of the apple mixture.
Cover the mixture with the crumble mix.
Scatter some flaked almonds or muesli over the top.
Bake for ~45mins at 180degrees.
Serve warm or cooled, either way it’s a crowd pleaser.
#applecrumble #applecrumble #applecake #applecrumblecake #applecrumblepie #cake #recipe #crumblerecipe
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The Easiest and Most Delicious British Classic Dessert - Blackberry and Apple Crumble with Custard
A dessert (pudding) so simple and yet so delicious it graces the tables of many British homes including Royalty. The perfect end to a British Sunday roast dinner. Blackberry and Apple Crumble with Custard.
I learn't to cook this dish as a young boy under the watchful eye of my mother and went on to prepare it for Royal lunch at Balmoral Castle, Windsor Castle and Sandringham. Everyone has their favorite crumble; apple, raspberry, rhubarb and Prince Charles favorite pear and banana but all agree the topping has to be custard and/or cream. Absolutely delicious!
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Link to the Birds custard powder...
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Blackberry and Apple Crumble with Custard
Makes 6-8 portions
4 cups blackberries
2 cups apples, peeled and thinly sliced
¼ - ½ cup sugar
1 TBS cornstarch
For the crumble;
2 cups flour
1 cup unsalted butter, room temperature
½ cup sugar
For the vanilla crème anglaise;
1 cup milk
1 cup heavy cream
6 egg yolks
vanilla bean extract
¼ cup sugar
Toss the blackberries, apples, sugar and cornstarch in a large bowl and pour into a casserole dish.
In a large bowl add the flour, sugar and butter and rub together to make fine crumbs. Spread evenly over the fruit.
Bake at 350 degrees F. for 30-40 minutes until the fruit is tender and the crumble is golden on top. Set aside to cool.
Prepare the crème anglaise, bring the milk and cream to a boil in a heavy based pot. Whisk the egg yolks, vanilla and sugar until combined in a large bowl.
Pour the boiling milk on to the egg mix and whisk until smooth. Return the mix to the pot and place back on the heat. Stir until the mix has the consistency of heavy cream.