Tag Archives: crumble

Kardea Brown’s Big Apple Crumb Cheesecake is the Dessert You Deserve Right Now

Kardea Brown’s hearty, creamy, apple-forward cheesecake may be a little more time-consuming than the average baking session, but it’s absolutely worth the wait. From the graham cracker crust and cream cheese filling to the tart and tangy apple crumb topping, there’s no need to wait for a special occasion to relish every last bite.

Related: Our Most Excellent Cheesecake Recipes for Total Dessert Bliss

Related: Kardea Brown’s Pan-Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s Big Apple Crumb Cheesecake

Total Time: 5 hours, 10 minutes (includes cooling and chilling time)
Yields: 8 to 10 servings

Ingredients:

Nonstick cooking spray, for the pan
15 graham crackers (or 2 cups crushed graham cracker crumbs)
3 Tbsp packed light brown sugar
1/4 tsp kosher salt
5 Tbsp unsalted butter, melted and cooled

Apple Crumb Topping:
1 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/4 tsp kosher salt
1 stick unsalted butter, melted and cooled
1 tart apple, peeled, cored and diced

Cheesecake Filling:
1 cup granulated sugar
2 Tbsp cornstarch
Pinch kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 cup sour cream
3 large eggs plus 1 large egg yolk, at room temperature
2 tsp vanilla extract
Store-bought caramel sauce, for serving

Related: Kardea Brown’s Beef and Okra Stew is the Warming Dinner You Didn’t Know You Were Craving

Directions:

1. For the graham crust: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.

2. Add the graham crackers to a food processor and pulse until fine, then add the brown sugar and salt and pulse until well combined. Drizzle in the melted butter and stir until the mixture resembles damp sand. Press the crumbs into the bottom of the prepared springform pan in an even layer. Bake the crust until firm, about 10 minutes, then let cool.

3. For the apple crumb topping: Stir together the flour, brown sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and stir until the mixture resembles wet sand, using your hands to form some clumps. Fold in the diced apple.

4. For the cheesecake filling: Stir together the granulated sugar, cornstarch and salt in a small bowl. Pulse together the cream cheese and sour cream in a food processor until smooth. With the processor running, add the sugar mixture 1/2 cup at a time until the mixture is smooth. Add the eggs and yolk one at a time, pulsing until well combined, then add the vanilla, scraping down the sides of the processor and giving it another pulse to make sure everything is incorporated. Pour the cheesecake filling over the top of the graham cracker crust.

5. Sprinkle the crumb topping over the filling. Bake the cheesecake until it is mostly set but still has a bit of a jiggle in the center, 60 to 70 minutes. Turn off the oven and leave the oven door slightly open for 1 hour. Remove the cheesecake from the oven and allow to cool to room temperature, about another hour, then refrigerate for 1 hour more. Run a paring knife around the outside before unmolding and slicing. Serve drizzled with the caramel sauce.

Watch the how-to video here:


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Holiday Dessert is Made Easy With These Cute 6-Ingredient Mini Apple Crumble Tarts

Need an easy, yet impressive holiday dessert? If you have a package of puff pastry in your freezer and a handful of other fridge and pantry staples, you’re halfway to making these simple apple crumble tarts. This version is mini-sized, perfect for individual servings to snack on during the week (it doesn’t have to be a special occasion to enjoy a homemade dessert!) or for serving at holiday gatherings. Best of all, they come together in no time at all and if you are the kind of person who likes to plan ahead, you can assemble these and freeze them so you’ll only need to preheat the oven when you’re ready to enjoy.

Mini apple crumble tarts on white tray

Mini Apple Crumble Tarts

Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes
Servings: 12 tarts

Ingredients:

400g (or 2 rolls) frozen puff pastry, thawed but chilled
1 large or 2 small granny Smith apples
3 Tbsp butter, melted + 3 Tbsp cold butter cut into 12 pieces
¼ cup all-purpose flour
¼ cup dark brown sugar
¼ cup large flake rolled oats (not instant)
Pouring cream (optional)
Sliced or slivered almonds (optional)

Mini apple crumble tarts ingredients

Directions:

1. Pre-heat the oven to 375˚F. Lightly grease a muffin tin with butter.

2. Roll out pastry; use a 3 ½-inch cookie cutter to cut out 12 rounds.

3. Place a round of pastry into each spot in the muffin tin and gently press them into the tin. Prick the bottom of each pastry round with a fork and place the tin in the fridge while you work on the filling.

Related: The Pioneer Woman’s Irresistible Apple Desserts

4. Peel and core the apple(s) and cut into tiny cubes. Place in a medium bowl and set aside.

5. Mix the melted butter, flour, sugar and oats in a small bowl until all the ingredients are wet. Mix the apples with the crumble topping.

6. Divide the filling evenly between the pastry cups. (At this stage you can freeze the assembled tarts. Once completely frozen, you can store in them in airtight containers for two weeks. Bake from frozen — although they might take a few minutes longer in the oven).

Mini apple crumble tart in baking tray

7. Bake for 15 minutes. Remove the tin from the oven and top each tart with the small cube of butter. Bake for another 20 minutes at until the pastry is golden brown, the apples are soft and the crumble is crispy.

8. Remove from the oven and allow to cool for about 5 minutes in the tins. Serve with pouring cream and some slivered almonds.

Mini apple crumble tart on white plate

Like Mardi’s mini apple crumble tarts? Try her mixed berry galettes or her French butter cookies.

Savour All the Bright Flavours of Spring With These Strawberry Rhubarb Pie Bars

Celebrate the fresh flavours of spring with this simple, very adaptable recipe. Add your favourite chopped nuts for some crunch and swap in different fresh fruit depending on what is available. And with a dough that doubles as a crust and crumble topping, these pie bars come together in no time. No matter how you slice it, these sweet and slightly tart fruit bars are the perfect everyday treat.

Strawberry Rhubarb Pie Bars

Prep Time: 20 minutes
Bake Time: 30 to 35 minutes
Total Time: 50 to 55 minutes
Servings: 9 bars

Ingredients:

Filling
1 ¼ cup rhubarb, diced small
1 ¼ cup strawberries, diced small
1 Tbsp lemon juice
2 Tbsp brown sugar
2 tsp cornstarch
½ tsp cinnamon
Pinch of salt

Dough
12 Tbsp unsalted butter, softened
1/3 cup packed brown sugar
¼ cup white sugar
1 2/3 cup all-purpose flour
½ tsp salt
¼ cup chopped nuts (optional)

Directions:

1. Preheat the oven to 375°F. Line an 8×8-inch square pan with parchment paper and set aside.

2. In a mixing bowl, toss together the rhubarb, strawberries, lemon juice and 1 Tbsp of brown sugar. Set aside.

3. Using an electric mixer, cream together the dough’s first three ingredients: butter, brown sugar and white sugar until light and fluffy. Add the flour and salt. Mix on low speed until combined.

4. Place about 2/3 of the dough in the pan. Press the dough into the pan using your fingertips or the flat bottom of a measuring cup. Set aside.

Related: 45 Fresh and Beautiful Rhubarb Recipes

5. Drain off most of the juice from the fruit mixture. Add in the other Tbsp of brown sugar, as well as the cornstarch, cinnamon and salt. Toss to combine. Pour the fruit mixture on top of the crust and spread evenly.

6. Mix the reserved dough with the nuts (if using) and sprinkle over the top of the fruit. Bake for 30 to 35 minutes or until slightly browned on top and the juices around the edges of pan bubble.

7. Cool the bars completely before slicing.

Craving more sweet treats? Check out The Pioneer Woman’s most popular cake and pie recipes and these perfect lemon meringue cupcakes.

3 Easy and Delicious Desserts Using Frozen Fruit

It’s that time of year again; the days are short, the wind is bitter cold and, to make things worse, most of our favourite fruit isn’t in season.
If you’re craving a fresh, fruit-filled dessert, avoid the pricey, less-than-tasty fresh berries at your grocery store and turn to your freezer.

Frozen fruit is preserved at its peak, making sure that it’s perfectly sweet and juicy. While you’re used to popping it into your morning smoothies, why not transform them into amazing crumbles, turnovers and sundaes? Follow our easy tips to make these three quick and tasty desserts right at home.

frozen cherry turnovers

Cherry Turnovers: Thaw one sheet (half of a 450g package) of puff pastry; cut into 6 rounds. Pat dry 1 cup thawed frozen sweet black cherries to remove excess liquid. In small bowl, combine cherries, 2 tsp cornstarch and 1/4 cup granulated sugar. Divide cherry mixture and place in centres of pastry rounds. Brush water around perimeter of each pastry round. Fold pastry in half to enclose filling, pressing edges of pastry to adhere. Using fork, seal pastry. Bake in 400°F oven until pastry is puffed and golden.

Berry Crumble: Thaw frozen fruit of your choice, such as peaches, berries or rhubarb. Thoroughly pat fruit dry to remove excess liquid. Combine fruit with a little sugar, vanilla extract and a squeeze of lemon juice; scrape into oven-proof dish and set aside. In separate bowl, combine 1 part brown sugar to 1 part flour. Stir in a dash of cinnamon. Using your fingers, rub in 1/3 part cold cubed butter to create a mixture that resembles coarse crumbs. Sprinkle crumble mixture over fruit. Bake in 375°F oven until fruit is bubbly and topping is golden.

Homemade Sundae: In saucepan, combine frozen fruit such as raspberries, strawberries or cherries with a couple Tbsp of sugar and a splash of water. Bring to boil; simmer, stirring occasionally, until fruit breaks down and mixture is sauce-like. Stir in a squeeze of lemon juice. Spoon sauce over vanilla ice cream; top with dollop of whipped cream and sprinkle with toasted chopped almonds.

Looking for more bright ideas? Try these 20 Life-Changing Freezer Hacks.

Must-Make Vegan Apple Crumble Tart with Salted Caramel

This delicious and decadent vegan salted caramel apple crumble tart is perfect for fall, but definitely one to add to your arsenal year round. Why not go apple picking with the family and then bake up this dreamy dessert together!

Vegan Baking Tip: use Earth Balance Buttery Spread as your vegan butter, not margarine. Margarine often has added or hidden ingredients that aren’t vegan friendly and unlike most margarine varieties, Earth Balance Buttery Spread acts the same as real butter in baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 1 tart (approximately 8 servings)

888_apple-crumble-tart2

Ingredients:

For the crust:
1/2 cup almonds
1/2 cup pecans
1 cup all-purpose flour
4 Tbsp cold vegan butter
3 Tbsp maple syrup
1/4 tsp sea salt

For the filling:
3 apples
3 Tbsp coconut sugar
2 Tbsp lemon juice
1 Tbsp all-purpose flour
1 tsp cinnamon

For the crumble topping:
1 cup rolled oats
1/4 cup coconut sugar
1/4 cup all-purpose flour
6 Tbsp cold vegan butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all-spice

For the salted caramel:
1 cup coconut sugar
1/4 cup non-dairy milk
3 Tbsp vegan butter
1/4 tsp sea salt

888_salted-caramel

Directions:
1. In a food processor, blend almonds and pecans into a fine meal, then add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
2. Press into a 9 1/2″ fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork and bake in a pre-heated 350°F oven for 8-10 minutes. Time may vary depending on your oven, so watch it closely. It should be half-baked with a slight colour difference.
3. Remove pie crust from the oven and place on a cooling rack while you make the filling and topping.
4. Peel, core, quarter and thinly slice the apples. Mix apples and filling ingredients together with your hands in a mixing bowl until well coated.
5. In another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
6. Layer apple slices in the crust and top with the crumble topping evenly. Bake at 350°F for 25 minutes.
7. While the tart is baking, make the salted caramel by combining the ingredients in a small saucepan over medium heat. Whisk constantly for 7 minutes as it thickens. Remove from heat.
8. Allow the baked apple crumble tart to cool for 10-15 minutes before slicing.
9. Just before serving, drizzle some salted caramel over the entire tart with a spoon.

Note: The caramel recipe makes extra so that you can bring it to the table for guests to add more!

See more from hot for food on their YouTube channel.

The Berry Crumble Recipe That Makes Her Think of Mom

By April Robson, as told to Kate Paddison

April Robson is a Tofino, B.C.-based yoga instructor, mom to daughter Waverly and self-proclaimed “jammer,” teaching how to preserve local fruits and vegetables and how to make yogurt at local reskilling festivals. Her recipe for berry crumble with homemade yogurt is very dear to her heart: Robson’s mother died when she was 11 years old, but fond memories of her mom’s berry crumble help Robson feel close to her again.

april-and-baby-berry-crisp_Blogembed

My mom used this recipe for berry crumble and homemade yogurt quite often in her kitchen. It’s a recipe so familiar to me I don’t really even think about it when I’m making it myself; it kind of comes through naturally. I love this recipe because it can be made in all seasons, all across the country. There is no special berry; you can use the wild berries from your yard or you can use frozen berries. You can make this for everyday or a special occasion, plus it travels well for a potluck. It’s an easy go-to recipe—warm and homey.

My mom was diagnosed with leukemia when she was 42 years old. It came on very suddenly, and within a year of her being diagnosed, she passed.

I can remember her essence. I remember her in the kitchen, teaching me to cook, preparing certain dishes, such as this one. And now, I feel really attached to the things I had in my childhood, specifically cooking, because it’s a way for me to connect with her.

I grew up not far from Tofino on a float house, which is a home on a dock. We were right on the ocean and my parents owned an oyster farm. We ate a lot of seafood—clams, fish, crab—and a lot of fresh greens because my mom had a garden on the dock. We were essentially a mini floating homestead that relied on solar power and lived completely off the grid.

We did a lot of our own things, such as harvesting wild food, plus what my mother had grown on the dock. We also had chickens. There was no running water, so we had to haul up our own or use rainwater. My family’s favourite restaurant in my town at the time was one we went to only a couple of times a year because we had so much already available to us.

As a kid, I fought to get out of that life. I wanted to get away and have a normal yard and running water and a bathtub. Now, I’ve spent my whole adult life trying to get back to those roots, which is why I really enjoy baking and foraging. In the summer, we have four kinds of berries in the front yard, and it’s extremely easy to go around and pick them.

My mom and dad taught me how to provide for my family, how to make healthy homemade meals from the earth. The way our planet is going, it’s really important for our children to be connected to our food, the land and the environment. It’s all supported by each other, and if we don’t take care of our food system now, we won’t have it for very long. It’s important to me that my kids have the same feeling about a healthy relationship with their food and their environment.

See more: Watch Lynn, April and baby Waverly make this berry crumble at home.

Wild Berry Crumble with Homemade Yogurt, courtesy of April Robson

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Prep time: 10 minutes
Cook time: 1 hour
Yields: about 6 servings

Ingredients
Wild Berry Crumble
1 cup (250 mL) flour
1 cup (250 mL) packed dark brown or Demerara sugar
½ cup (125 mL) salted butter (if you prefer unsalted butter, add 1 tsp/5 mL salt to flour mixture), cubed
1 tsp (5 mL) cinnamon or other desired spices (optional)
4 cups (1 L) berries and/or sliced fruit (any assortment of berries or seasonal fruit, such as apples, pears or stone fruits, will work great)
juice of ? lemon

Homemade Greek-Style Yogurt
4 cups (1 L) 10% or 18% cream or table cream
1 pkg yogurt culture or 3 oz (85 g) plain Greek yogurt (if using store-bought yogurt as a starter, scrape off surface layer and use yogurt underneath; it will likely have a higher concentration of healthy bacteria)

Directions
Wild Berry Crumble
1. In bowl, mix together flour and brown sugar. Stir in cinnamon, if using.
2. Using pastry blender or 2 knives, roughly cut in butter into flour mixture. Using hands, further incorporate butter until mixture is well moistened.
3. Add lemon juice to berry mixture, tossing to coat. (If using especially juicy or frozen fruit, toss with 1 tbsp/15 mL flour to prevent runniness.)
4. Add berry mixture to baking dish; spread flour mixture evenly over top. Bake in 375°F (190°C) oven for 45 to 60 minutes or until topping is evenly browned and filling is bubbling up around sides.

Homemade Greek-Style Yogurt
1. Boil water in large nonreactive pot for 10 minutes to sterilize; discard water. Set pot aside to cool for 5 minutes.
2. Pour cream into pot over medium-low heat; cook until just before boiling point. (Heat should be low enough that cream doesn’t scald while being hot enough to raise temperature.) Do not stir cream. Remove from heat.
3. Allow cream to cool until you can comfortably hold pot without burning hands, when temperature reaches about 110°F to 115°F (43°C to 46°C). (This can take a few hours, but if you add yogurt culture to cream while it’s still too hot, it will curdle and yogurt won’t set.)
4. Using ladle, scoop a bit of cream into small bowl; add yogurt culture and mix until well combined. If skin has formed on top of cream, remove with fork and discard. (Remember to sterilize all utensils in boiling water before using.)
5. Add yogurt culture mixture to pan; stir well but gently as to not create foam.
6. Pour inoculated cream into 2 sterilized 2-cup (500 mL) canning jars; place in warm environment, such as yogurt maker or bread proofer for 8 for 10 hours or until yogurt is firm. Keep at about 110°F (43°C)—or as close to it as possible—the entire time.
7. Set on counter until room temperature.
8. Refrigerate until chilled. Serve with Wild Berry Crumble.

Click to print, save or share this Wild Berry Crumble and Homemade Greek-Style Yogurt recipe.

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No-Bake Raspberry Crumble Bowls

These satisfying yet healthy fruit crumble bowls with delicious buttery flavour make the perfect sweet dessert. With only five ingredients — coconut, dates, walnuts, sea salt and your fruit of choice (raspberries) — this crumble is good for you, quick to make and very versatile. A food processor is required for this recipe. If not eating right away, store fruit and crumble separately. Feel free to double the batch and store the crumble and fruit separately.

raw-raspberry-crumble_vegan_recipe

Total Time: 6 minutes
Makes: 2 large servings or 3 medium servings

Ingredients:
1 cup walnuts
1 cup dates
1/2 cup unsweetened shredded dried coconut
1/4 tsp sea salt
2 1/2 cups fresh raspberries

raw-raspberry-crumble_vegan_recipe 2

Directions:
1. Place washed and dried raspberries in a large bowl. Set aside.
2. Briefly process coconut, walnuts, and salt until walnuts are reduced in size.
3. Add dates and continue to process until mixture resembles a coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)
4. Dump processed mixture on top of berries. Stir gently with a wooden spoon until raspberries are well-coated in processed mixture.
5. Spoon into two or three bowls. Enjoy immediately.

100x100_laura-jane-rawtarian Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.