Classic Hoppin' John Recipe
Michelle Darmody: How To Bake The Perfect Blackberry Crumble And The Mistakes To Avoid
Picking blackberries is a wonderful time-honoured tradition in Ireland and the berries are just ripening on the branches, turning from hard red to a soft, deep purple. They can be used in many ways, both sweet and savoury, but I think they shine in a crumble.
Their inky, earthy taste adds a bit of bite and depth to the accompanying apples.
recipe by:Michelle Darmody
Blackberries shine in a crumble.
Preparation Time
20 minsIngredients
120g plain flour
50g coarse whole meal flour
130g cold butter, cubed
30g demerara sugar - a little extra for sprinkling
60g porridge oats
For the filling:
600g apples, peeled, cored and sliced
100g blackberries
1 tsp lavender flowers - optional
1 tbs honey
1 tsp vanilla
Method
Preheat. Your oven to 180ºC/gas mark 4. Lay out six ramekins or mini tart cases.
Place the two types of flour, the butter and the sugar into a large bowl. Rub the butter into the dry ingredients until the mixture looks like rough breadcrumbs.
Add in the porridge oats and set aside.
Toss the apple slices, blackberries, lavender flowers, honey and vanilla together and divide the mixture into your six dishes.
Top the fruit with the crumble mix.
Sprinkle a little more muscovado sugar on top if you like.
Place into the center of your oven and bake for about 25 minutes until the crumble is golden and the fruit is bubbling. Allow to cool before serving.
Butter is an essential ingredient in a crumble topping, adding crispiness when baked, giving the topping its golden hue, and of course adding to the taste. Cubing the butter cold and rubbing it into the flour and sugar swiftly will all help to make a crunchier topping because the butter will not become greasy between your hands. If you have the time, you can place the topping in the fridge to firm up while you prepare the fruit.
I find that rubbing in the butter by hand gives better results than using a food processor. Electric appliances tend to bring the mixture together to resemble a dough and not give as crumbly a result.
If you find that your topping is not crisping even when you use cold butter it is most lightly due to the wrong type of sugar. Demerara, with its large granules adds a graininess and crunch to the topping.
I tend not to press the crumble topping down too much, as I like the fruit to bubble up through.
If you would like to add a little nutritional benefit you could substitute half ground almonds for half of the plain flour and complete the recipe as instructed.
You can sprinkle some oats on top of the crumble, as well as the sugar. It adds an extra toasted flavour as these oats will brown more than those incorporated in the mixture. The same can be done with some chopped nuts. Almonds work well with the blackberry and apple combination.
Crumble is generally best eaten on the day it is made but it will store in the fridge overnight.
Apple & pecan with maple syrup
For this recipe I use 650g of apple and add 30g of golden raisins and 50g of pecan nuts, chopped. Toss these in 1 tablespoon of maple syrup before placing them into the ovenproof dish. You can also add about 20g of chopped pecan nuts to the topping.
Plum cinnamon crumble
Plum crumble is lovely this time of year and sets off the summer's end in the way pink rhubarb heralds the beginning of the warmer months. I use 600g of plums, stones removed, and tossed in 2 teaspoons of ground cinnamon, 1 teaspoon of vanilla extract and 1 tablespoon of honey.
Salted peanut butter apple crumble
To make this version you can add 1 tablespoon of crunchy peanut butter to the topping when you are rubbing in the butter. Some brands of peanut butter can be salty but if you have a salt-free version you can add a generous pinch of sea salt to the topping as well. The peanut butter does not work so well with blackberries or plums, so I tend to keep this for a plain apple crumble.
Apple Crumb Cake
Chef notesApple crumb cake is a delightful autumnal dessert that combines a moist, spiced cake with a crumbly topping, creating a comforting treat for fall. In this version, there is the added texture element of diced, spiced apples. Typically flavored with cinnamon and nutmeg, apple crumb cake is a versatile recipe that can be enjoyed warm or at room temperature, often served with a dollop of whipped cream or a drizzle of caramel sauce.
To ensure even texture and consistent baking, it's important to cut the apples into uniform pieces. Begin by peeling the apples, then cut them into quarters. Remove the core and seeds, and slice each quarter into bite-sized pieces. Aim for about ½-inch cubes to maintain consistency throughout the cake. This size helps the apples cook evenly while avoiding overly mushy or crunchy spots.
When it comes to storing the cake, allow it to cool completely before covering. Store the cake in an airtight container at room temperature for up to three days. For long-term storage, you can freeze it; wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to three months. To enjoy, thaw the cake at room temperature and, if desired, warm it slightly in the oven to restore it to fresh-baked quality.
Swap Option: To make this cake as a fun summertime treat, swap the apples for any stone fruit, such as peaches or plums.
Technique Tip: This cake is easy to underbake because the top can brown more quickly than the cake cooks, due to the weight of the apples and crumb topping. To avoid this, be sure to use a cake tester or toothpick inserted into the center of the cake to check for done-ness. When the top begins to brown, cover the cake loosely with foil for the remainder of baking.
Preparation 1.In a large bowl, combine the flour, sugar and cinnamon. Add the softened butter and, using your hands or a fork, stir together until you reach a sandy texture. Set aside.
2.Preheat the oven to 350 F and butter a 9-by-13 inch baking dish with cooking spray.
3.In a medium bowl, toss together the apples and 1 teaspoon of cinnamon. Set aside.4
4.In a medium bowl, sift together the flour, baking powder, baking soda, salt, remaining 1 teaspoon cinnamon and nutmeg. Set aside.
5.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut oil and light brown sugar together on medium speed until light and fluffy, about 5 minutes, stopping halfway through to scrape down the sides and bottom of the bowl.
6.Add the eggs, one at a time, mixing until no yellow streaks remain. Scrape down the sides and bottom of the bowl and mix again for 20 seconds.
7.In a glass measuring cup, combine the buttermilk and vanilla extract. With the mixer running on low, add half the buttermilk mixture in a slow steady stream. Stop the mixer and scrape down sides and bottom of the bowl. Add half the flour mixture, then stop the mixer and scrape down the sides and bottom of the bowl. Repeat until all the ingredients are added. Mix on medium speed for 30 seconds.
8.Transfer the batter to the prepared dish and top with the apples and crumb topping.
9.Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the cake begins to brown too quickly, loosely cover with foil and continue baking.
10.Remove the cake from the oven and allow to cool slightly before serving.
Easy Recipes To Make You'll Devour!
A comforting crumble for the final month of summer
August brings the beginning of a new school year and the approaching end of summer in the sun. Don't let hectic schedules and summer's fade get you down; this warm Apple Crumble is perfect to put a smile back on your loved ones' faces. Visit Culinary.Net for more comforting treats all year long.
Apple Crumble
Heat oven to 375 F.
In baking dish, spread apple pie filling across bottom. Mix cake mix with pecans, if desired, then evenly cover apple pie filling.
Cover cake mix with melted butter. Do not mix. If butter pools in one spot, pick dish up and move from side to side until covered evenly.
Bake 30 minutes until crust is brown.
Serve with vanilla ice cream or whipped cream topping, if desired.
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Solve your side dish search with an easy, cheesy spud
The main course at family dinners may be the main event, but that doesn't mean you should have to settle for bland, boring sides. Fret not - there is a better way to pair favorite proteins with tasty potatoes.
Try these Parmesan Potato Wedges that are boiled before they're baked for a moist middle and crispy exterior that's perfect alongside favorite meals. Discover more delicious side dishes at Culinary.Net.
Parmesan Potato Wedges
Recipe courtesy of "Cookin' Savvy"
Boil whole potatoes 20 minutes. Remove from water and slice into wedges.
Heat oven to 375 F.
In medium bowl, mix Parmesan cheese, garlic powder and onion powder. Add salt and pepper, to taste.
Dip wedges in Parmesan mixture, covering potatoes well. Place on cookie sheet drizzled in oil then drizzle oil on wedges. Bake 15 minutes then turn wedges over and bake 15 minutes.
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A better-for-you way to begin the day
Starting a journey toward better health and wellness can begin the same way you can (and should) start each day: with a nutritious breakfast. A morning meal loaded with nutrient-boosting flavor provides the foundation you need not only for the day at hand, but for a sustainable long-term eating plan, as well.
Consider this Sweetpotato Breakfast Bake as a budget-friendly way to feed your family with plenty of leftovers for days to follow. Full of eggs, bell peppers and turkey sausage, it's a surefire crowd-pleaser that's also loaded with shredded sweetpotatoes. According to the American Diabetes Association, sweetpotatoes are a "diabetes superfood" because they're rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease.
Plus, they offer both a natural sweetener and "sweet" flavor without added sugar to give homemade dishes a perfect touch of deliciousness. Ideal as a key ingredient in both simple and elevated recipes, sweetpotatoes can be prepared in several ways, ranging from cooked on the stove to baked, microwaved, grilled or even slow-cooked.
At your next breakfast or brunch get-together, share this fun fact: the North Carolina Sweetpotato Commission deliberately spells sweetpotato as one word after the one-word spelling was officially adopted by the National Sweetpotato Collaborators in 1989 to help avoid confusion between sweetpotaotes and equally unique, distinctive white potatoes in the minds of shippers, distributors, warehouse workers and consumers.
Visit NCSweetpotatoes.Com to find more nutritious breakfast ideas to support your wellness goals.
Sweetpotato Breakfast Bake
Recipe courtesy of Tessa Nguyen, RD, LDN, on behalf of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 12
Heat oven to 400 F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
Evenly spread sweetpotatoes, sausage or bacon, green onions and bell peppers in dish. Pour eggs carefully into baking dish. Sprinkle shredded cheese and black pepper over eggs.
Bake 15 minutes.
Slice into 12 pieces and serve hot.
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