Random recipe#6: Berry and Apple Brown sugar Crumble!

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This apple crumble pie recipe is made with fresh apples, berries, cinnamon, and a brown sugar and butter topping. This old fashioned Apple Crumble recipe is a tasty and economical dessert. Can be served warm or cold and prepared in less than an hour. Delicious! Light and fluffy, with just a touch of old-time goodness. The perfect healthy dessert for the dinner table!

Ingredients:

  • Melted butter, for greasing
  • 3 granny smith apples, peeled, cored and sliced
  • 1/4 cup water
  • 1/4 cup caster sugar
  • 500g box Creative Gourmet frozen Mixed Berries
  • 1/2 cup plain flour
  • 1/2 cup brown sugar
  • 1/2 cup natural muesli
  • 125g butter, chilled and chopped
  • Thick natural yoghurt or vanilla ice-cream, to serve

Method:

  • Preheat oven to 180°C/160°C fan-forced. Grease a 6-cup (about 5cm deep) ovenproof dish with melted butter.
  • Place apples, water and caster sugar in a medium saucepan. Cook over medium heat, stirring occasionally, for 10-15 minutes until very tender. Stir in frozen berries. Spoon mixture into prepared dish and gently smooth the top.
  • To make the crumble topping, place flour, brown sugar and muesli in bowl. Rub in the butter until roughly crumbled. Evenly sprinkle crumble over berry mixture.
  • Bake for 35-40 minutes until topping is golden. Serve with thick natural yoghurt or vanilla ice-cream.

Tips:

  • You can use any combination of Creative Gourmet frozen berries in this crumble.

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Classic Trifle

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This extraordinary dessert consists of  Swiss roll covered in  sherry, rum, or brandy,topped with layers of jelly, custard, whipped cream and fruits, making it the perfect treat to put on the table on a Aussie Christmas.

Ingredients:

  • 85g packet port-wine jelly
  • 600ml carton thickened cream
  • 1/3 cup icing-sugar mixture
  • 250g Swiss roll, sliced
  • ½ cup sherry, or a liqueur of choice
  • 800g can peaches, drained
  • 300g packet frozen cherries

Method:

  • Prepare jelly following packet instructions. Chill until firm. Chop roughly.
  • In a large bowl, using an electric mixer, beat the cream and icing-sugar mixture until soft peaks form. Chill.
  • Arrange half the cake slices over the base of an 8-cup serving bowl. Drizzle with sherry.
  • Top with half the fruit, half the jelly and half the cream mixture. Repeat with remaining ingredients, finishing with a cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts (optional)