Best 6 Berry Apple Skillet Crumble Recipes

CAST-IRON BERRY CRISP

Steps:

• Prepare the berries: Preheat the oven to 375 degrees F. Grease a 12-inch cast-iron skillet with butter and set aside. In a mixing bowl, combine the berries, granulated sugar, flour, lemon zest and balsamic vinegar. Pour into the pan and smooth into an even layer.
• Make the topping: In another mixing bowl, mix both sugars, the flour, oats, cinnamon and salt. Cut in the butter until you have a coarse crumb and the flour is fully hydrated. Sprinkle this mixture evenly and loosely over the top of the berries. Bake, uncovered, until golden brown, crisp and bubbling, 35 to 40 minutes. Remove from the oven and let sit at least 10 minutes before serving.

BERRY APPLE CRUMBLE

Steps:

• Place the apples in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, combine cornstarch and apple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add butter, cinnamon and lemon juice. , Pour over the apples. Sprinkle with berries. In a small bowl, combine the oats, flour and walnuts; add oil and syrup. sprinkle over berries. , Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown.

SKILLET BERRY AND BROWN BUTTER TOAST CRUMBLE

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• Add the apples, half the sugar, 2 tablespoons/30 grams butter, 3/4 teaspoon vanilla and 1/2 teaspoon star anise to a large, ovenproof skillet, and stir to combine. Transfer to the oven to bake about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.
• While the apples are baking, add the remaining 7 tablespoons/100 grams butter to a large frying pan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the salt, remaining sugar and star anise, and stir to combine.
• When the apples are ready, stir in the frozen berries plus 2 tablespoons water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 350 degrees Fahrenheit/185 degrees Celsius, and bake for 30 minutes, or until golden and bubbling. Leave to cool and settle for about 5 to 10 minutes.
• Add the cold cream and remaining 3/4 teaspoon vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle on top.

APPLE BERRY CRUMBLE

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Peel the apples with a potato peeler, quarter them, cut out the cores, then chop up.
• Tip the apple into a bowl with the cinnamon and 1 tbsp sugar. Squeeze the juice from the halved orange and add to the bowl, too.
• Add the berries to the bowl and mix everything together. Tip the fruit mixture into the baking dish and pat it down.
• Chop three-quarters of the butter into small pieces. Put it in a bowl with the flour. Use your fingers to pinch and rub the butter into the flour.
• Stir the oats and the rest of the sugar into the flour mixture, then sprinkle it on top of the apple and berries in the baking dish.
• Dot the rest of the butter over the crumble. Ask a grown-up to put it in the oven for 40 mins or until the apple is cooked. Eat with ice cream or custard.

SKILLET CARAMEL-APPLE CRISP

Steps:

• Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
• After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
• When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
• Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
• Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

BERRY-APPLE SKILLET CRUMBLE

Steps:

• Peel the apples and cut into fairly thin (about 1/4-inch) slices
• Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they have softened but still hold their shape, about 4 minutes.
• Add the berries, maple syrup to taste, and cinnamon, and cook until the berries have started to burst and the apples are just tender, 3 to 4 minutes longer.
• In a small container, combine the cornstarch with just enough cold water to dissolve smoothly. Stir it into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.
• Heat a smaller skillet. Add the muesli and sugar and toast over medium heat, stirring frequently, until the mixture turns a shade darker and smells nutty, 4 to 5 minutes. Sprinkle evenly over the surface of the fruit.
• Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of frozen dessert.
• nutrition information
• Calories: 242
• Total Fat: 5g
• Protein: 2g
• Carbohydrates: 50g
• Fiber: 5g
• Sodium: 75mg