crumbles

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

sugar

cornstarch

cinnamon

nutmeg

cloves

unsalted

old-fashioned whole rolled oats

all-purpose flour

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

Give this classic fruit crumble a tangy touch with gingernut biscuits and crystallised ginger.

Apple and rhubarb with ginger crumble

rhubarb, ends trimmed, washed, cut into 2cm pieces

red apples, peeled, cored,

water

(1/2 cup) caster sugar

pkt gingernut biscuits, coarsely broken

(1/4 cup) finely chopped crystallised ginger

butter, melted

brown sugar

Vanilla ice-cream, to serve

With ripe pears and dried cranberries, this is a lovely winter version of the classic French baked custard.

Pear & cranberry bake

eggs,

(75 grams) caster sugar

plain flour, sifted

(250 milliliters) light milk

tsp vanilla extract

dried cranberries

(60 milliliters) port, Marsala (see Notes) or Poire William liqueur (see Notes)

pears,

tbsp flaked almonds

A crunchy oat topping covers this crumble, easily prepared using frozen berries and a cast-iron skillet.

Berry Crumble

c. oats

c. chopped pecans

c. dark-brown sugar

c. granulated sugar, divided

c. raspberries and/or blackberries

c. frozen blueberries

Preheat oven to 400°F. In a large bowl, toss together oats, 1/2 cup flour, pecans, brown sugar, 1/2 cup granulated sugar, cinnamon, and zest of 1 orange. Add butter and gently press with fingers to incorporate into mixture; set aside.

Place berries in a 12-inch skillet. Sprinkle with remaining 1/2 cup granulated sugar, zest of 1 orange, and 2 tablespoons flour and gently toss. Scatter oat mixture over berries. Transfer to oven and bake until fruit is bubbly and topping is golden, about 35 minutes.

Give the classic apple crumble a modern twist with juicy pears and dried cranberries.

Apple and pear crumble

apple

pear

0.63 gm ground cinnamon

84.38 gm maple-flavoured syrup

82.50 ml dried cranberries

100.00 gm rolled oats

82.50 ml plain flour

20.00 ml vanillin sugar (see note)

butter, chilled, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834684342001&=domain=taste

5348771529001-5834684342001

Peach Crumble (Crumble di pesche)

½ lb kg) peaches, peeled, pitted and cut into pieces

lemon, the juice only

tbsp

½ cups (225 g) unbleached all-purpose flour

g) sugar

¾ cup g) unsalted butter,

Icing sugar,

Whipped cream,

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Ricardo

With the rack in the middle position, preheat the oven to 375°F (190°C). 

In a bowl, combine the peaches, lemon juice and sugar. Spoon into a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.


Peaches

In another bowl, combine the flour, sugar and butter with your fingertips until the dough is crumbly. Cover the peaches with the crumble, pressing lightly. 

Bake for 1 hour and 10 minutes or until the crumble is golden brown. Let cool at room temperature. 

Crumble

Dust with icing sugar or serve with whipped cream, if desired. 


Garnish

Je n’avais pas de pêches, j’avais des nectarines fraîches qui n’étaient pas extra et au lei de les jeter, j’ai fait cette recette. Très bon et avec ce crumble au beurre c’est tout simplement délicieux accompagné d’une boule de glace à la vanille! Merci Ricardo et toute l’équipe d’être avec nous en ces jours de pandémie

Les pêches fraîches n'étant pas de saison, j'ai pris des pêches et des cerises congelées (pour avoir la quantité de fruits désirée) que j'avais fait dégeler au préalable. C'était très bon. Fait à noter, j'ai cependant dû allonger le temps de cuisson d'une dizaine de minutes.

Fait exatement comme la recette mais le temps de cuisson un peu trop long, fait un liquide dans le plat. Pour la quantité de pêche 12 pêches pour 4 lbs. Manque un peu de sucre. Moi j'aurai pris de la cassonnade à la place du sucre.

absolument délicieux, un très bon dessert à partager!  (moi  1 heure au four ça été suffisant) Peut-on utiliser ce crumble à la place de celui fait avec le gruau à l'avoine (crumble pommes etc...) pour tous les fruits et petits fruits ?  merci sincèrement de prendre le temps de me répondre.  Bravo Ricardo et à toute  ton équipe pour une autre recette à s'en lécher les doigts!!!!

Délicieux  j  ai  pris  une canne de conserve  pour  les  pêches.

Cette recette est délicieuse mais j'aurais aimé qu'on donne le nombre de tasse de pêches en cubes nécessaire pour avoir la bonne quantité de pêches !! J'ai l'impression qu'il manquait des pêches !! Merci Ricardo

Cette recette me donne le goût de l'essayer et je vais l'essayer bientôt . Je me pose une question. Si on veut la faire en dehors de la saison des pêches où elles sont dures, peut-on faire la recette avec des pêches en conserve ? Congelées ?  Merci.

https://cdn.jwplayer.com/v2/media/Z7M0Gj4V

Different Measuring Cups

This crumbled tempeh is a deliciously “meaty” vegan topper for any grain bowl or salad. Quick and easy, perfect for meal prep.

Crumbled Tempeh

tempeh

avocado oil, or any other neutral oil

soy sauce

sesame oil

molasses *(see note below for substitutions)

seasoned rice vinegar*

garlic cloves, minced

ginger

chili flakes

Serving suggestion: brown rice, cucumber slices, scallions, and sesame seeds

Crumble the tempeh with your fingers until it resembles a ground meat texture.

Place in a large non-stick pan and add 1/2 cup water. Bring to a boil, then simmer over medium heat until all the water has evaporated, about 5 minutes.

Stir in 2 tablespoons neutral oil and cook over medium heat until the tempeh is golden brown and crisp, 8 to 10 minutes.

Meanwhile, in a small bowl, whisk together 1 tablespoon each of soy sauce, sesame oil, molasses, and rice vinegar, along with 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon chili flakes.

When the tempeh is browned, stir in the soy mixture. Cook for another 30 seconds or so, until the glaze thickens and coats the tempeh. Taste and adjust the seasonings, if needed.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674746810/lcemvpxcf73xbqydclj9.mp4

Still on the fence about tempeh? This quick and easy  recipe is perfect for tempeh beginners.

Soy-Glazed Crumbled Tempeh

Découvrez notre recette facile et rapide de Crumble aux pommes au Monsieur Cuisine sur cuisineactuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Crumble aux pommes au Monsieur Cuisine

Pommes

cuil. à soupe Sucre roux

sachet Sucre vanillé

cuil. à soupe Jus de citron

g Beurre

Épluchez et épépinez les pommes et coupez-les en dés. Déposez-les dans le bol du robot. Ajoutez le jus de citron, le beurre et le sucre vanillé et faites cuire 4 minutes, vitesse 1 à 90 °C / sens inverse.

Répartissez les morceaux de pommes dans un plat à gratin et saupoudrez de sucre roux.

Préchauffez le four à 180°C (th.6). Préparez la pâte à crumble : versez la farine, le beurre coupé en dés, le sucre et la poudre d’amandes dans le bol du robot puis mixez pendant 10 secondes à vitesse 5.

Répartissez le crumble sur les pommes, enfournez et laissez cuire 25 à 30 minutes. Servez tiède.

Top 8 crumbles recipes from across the web

The most viewed crumbles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramel Apple Crumble Foil Packs

Apple and rhubarb with ginger crumb...

Pear & cranberry bake

Berry Crumble

Apple and pear crumble

Peach Crumble (Crumble di pesche)

Crumbled Tempeh

Crumble aux pommes au Monsieur Cuis...

Top 8 crumbles recipes from across the web

The most viewed crumbles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Apple Crumble Foil Packs

Apple and rhubarb with ginger crumb...

Pear & cranberry bake

Berry Crumble

Apple and pear crumble

Peach Crumble (Crumble di pesche)

Crumbled Tempeh

Crumble aux pommes au Monsieur Cuis...

The most viewed crumbles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine