Savoury Crumble
savoury crumble that includes different nutmeals or adding herbs and spices to compliment the filling. This recipe can also be used as a crumble on stewed fruit for a dessert.Visit for more hints and tips on
Courtney's Almond and Coconut Eureka Blueberry Crumble
You'll find Courtney's Almond and Coconut Eureka Blueberry Crumble recipe below:
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*Gluten & Dairy Free
Serves 6
Preparation time: 15mins
Cooking time: 35-40mins
Ingredients
400g Eureka Blueberries
250g strawberries, sliced
Zest & juice of ½ small lemon
½ vanilla bean, seeds scraped
¼ cup maple syrup
2 teaspoons tapioca flour
Crumble topping:
1 cup almond meal
Pinch sea salt flakes
1/3 cup coconut oil (solid)
1 teaspoon ground cinnamon
¼ cup coconut sugar
1/3 cup shredded coconut
1/3 cup mixed nuts (flake almonds, macadamia, hazelnuts)
What to do:
1. Pre heat the oven to 180 degrees C.
2. Place the blueberries, strawberries, lemon zest, lemon juice, vanilla, maple syrup and tapioca flour into an oven proof pie tin. Mix well to evenly coat the berries and set aside.
3. For the crumble topping place the almond meal, salt and coconut oil into a bowl. Mix the oil into the almond meal using clean finger tips until the mixture resembles wet clumpy sand. Stir through the cinnamon, coconut sugar, shredded coconut and nuts.
4. Place the crumble mixture over the top of the berry mixture and bake in the oven for 35-40 minutes, or until the berries are bubbling around the outside and the crumble is golden and fragrant.
5. Remove from the oven and allow to rest for 5 minutes before serving.
Winter Vegetable Salad with Hazelnuts | Waitrose
Silvana Franco shows you how to make a simple but delicious seasonal salad. See the full recipe |
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Pumpkin soup with hazelnut crumble - Styleblend.com
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Caramel Hasselback Apples with Hazelnut Crumble
Satisfy your sweet tooth with this seasonal dessert. These delicious caramel hasselback apples by Dani Venn (recipe below) are roasted to perfection, then topped with a hazelnut crumble.
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Dani Venn’s caramel hasselback apples with hazelnut crumble
Serves 8 Prep 15 mins (+ cooling time) Cooking 40 mins
2 Royal Gala or Golden Delicious apples, cored, halved lengthways
2 Pink Lady apples, cored, halved lengthways
50g salted butter, chopped
¼ cup (55g) brown sugar
½ tsp ground cinnamon
4 whole star anise
Hazelnut crumble
1⅓ cups (200g) plain flour
150g blanched hazelnuts, chopped
½ cup (110g) brown sugar
1 tsp ground ginger
½ tsp ground cinnamon
100g salted butter, chilled, chopped
1 Preheat oven to 200°C. Line a baking tray with baking paper. Place 1 apple half, cut-side down, on a clean work surface. Place a chopstick along either side of the apple half. Use a small sharp knife to thinly slice apple down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through). Repeat with remaining apple.
2 Melt butter in a small saucepan over low heat. Whisk in the sugar, cinnamon and 2 tbs water until combined.
3 Place the apple, flat-side down, in a baking dish with star anise. Pour over butter mixture. Bake, basting with butter mixture halfway through cooking, for 35-40 mins or until the apple is tender.
4 Meanwhile, to make the hazelnut crumble, place the flour, hazelnut, sugar, ginger and cinnamon in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture. Press the mixture together slightly. Place on lined tray. Bake for 20-25 mins or until golden. Set aside to cool slightly.
5 Divide apple among serving plates. Drizzle with remaining butter mixture. Sprinkle with hazelnut crumble.
Hazelnut Apple Crumble - 12 Days of Baking- DAY 11
This recipe is probably the easiest I have shared so far but do not be fooled. Easy does not mean less in any matter, except time you spend making this deliciousness.
RECIPE
Ingredients:
For the crumble topping:
- 1 cup/ 120 g spelt flour (AP will also work)
- 1/3 cup/ 30 g rolled oats
- ¾ cup/ 150 g sugar (coconut sugar is lower in the glycemic index so give it a try it you like a nuttier aroma)
- 1 pinch of salt
- 6 tbsp./ 85 g butter, melted (plant based butter or coconut oil will work as well)
- ½ cup/ 70 g chopped hazelnuts (toasting them for 5 min in a skillet will also increase the nutty flavor)
- 2 tsp cinnamon
For the apple filling:
- 5 medium granny-smith apples, peeled, cored, and diced
- 1/3 cup/ 65 g sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Juice from ½ lemon
- 1/3 cup/ 30 g spelt flour (AP will work fine)
Directions:
1. Combine all crumble topping ingredients and work with hands into large crumbles.
2. Freeze until ready to use.
3. Peel, core, and dice the apples. Place in medium bowl.
4. Add sugar, cinnamon, vanilla, lemon juice, and spelt flour to it and mix to combine.
5. Place in greased 8x8 pan (or equivalent size).
6. Remove crumble topping from freezer. Spread crumble over apple filling evenly.
7. Bake at 375F/ 190 C for 45 min or until golden and bubbly.
8. Allow to rest for 15 min.
9. Serve with vanilla ice cream or whipped cream.
10. Enjoy!
This one is for one of my brothers who loves all things apple. There you go, bro! Enjoy!
Products I use:
Hand held mixer:
Knives set I love (pricey but lasts a lifetime):
Sugar bowl:
Wooden measuring spoons:
Muffin and cupcake tin:
10 inch cake pan:
9-inch springform cake pan:
Large loaf pan:
Regular size (1 lb.) loaf pan:
Lodge cast iron Dutch oven:
Powder sugar dispenser:
Black t-shirt I wear and love while pregnant or not:
Half sheet pan I use and love:
Parchment paper I now use:
Danish dough hook:
Bench scraper:
Wax paper:
Kitchen scale:
Silicone macaron or cookie mat:
Jars I use for bulk ingredients:
Disposable pastry bags (I use these for small quantities, heavily colored or oily ingredients or creams :
Reusable pastry bags (i use these for bigger quantities):
King Arthur AP flour 50 lbs bag:
King Arthur AP flour 10 lbs bag:
King Arthur Bread Flour 50 lbs bag:
King Arthur Bread flour 5 lbs bag:
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