Apple and Mixed Berry Crumble

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Ingredients:

• 6 granny smith apples peeled cored thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons caster sugar
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup strawberry quartered
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 cup rolled oats
• 150 g plain flour
• 100 g chilled butter Diced
• ice cream Double Creme To Serve or hot custard To Serve

Steps:

• Preheat oven to 200 degrees Celsius
• Place apple 2 tablespoons of water lemon juice and caster sugar in a saucepan Cover and cook over low-medium heat stirring occasionally for about 10 minutes until soft divide the apples between 8 cup size serving dishes
• Mix the berries together and sprinkle over the apples pushing some of them into the apples
• Place the brown sugar baking powder rolled oats and flour in a bowl and mix well
• Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs
• Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly Serve warm with ice-cream double crme or hot custard

Apple Cobbler

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Ingredients:

• 8 medium apples peeled and sliced
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1 lemon squeeze the juice out and grate the rind
• 1/4 cup butter
• 1 cup flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg slightly beaten

Steps:

• Preheat oven to 400 degrees F
• Mix apples sugar spice and lemon together
• Heat through either in the microwave or in a sauce pan until bubbly
• Stir often
• Cobblers mixture
• Sift all dry ingredients
• Cut in butter until mixture resembles course crumbs
• Mix milk and beaten egg
• Add all at once to dry ingredients
• Stir just to moisten
• Drop spoonsful of cobbler topping over hot sweetened fruit mixture
• Bake for 20 minutes or until crust is browned
• Serve warm with vanilla ice cream or heavy cream

Pear Crisp with Lemon Sauce

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Ingredients:

• 5 cups peeled and sliced pears Bosc
• 1 tablespoon sugar
• 3/4 teaspoon finely grated lemon rind of divided
• 2/3 cup rolled oats
• 1/3 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup sliced almonds
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 egg yolk beaten
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice

Steps:

• In a 2-quart baking dish mix together pears 1 tablespoon sugar and 1/4 teaspoon lemon peel; toss to mix
• In a bowl combine oats brown sugar flour cardamon and 1/4 teaspoon lemon peel
• Using a pastry blender cut in 1/4 cup butter until mixture resembles coarse crumbs
• Stir in almonds
• Sprinkle topping over fruit
• Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown
• Cool slightly on a wire rack
• In a small sauepan combine 1/4 cup sugar and cornstarch
• Stir in water until combined
• Cook and stir over medium heat until thickened and bubbly
• Cook and stir for 2 more minutes; remove from heat
• Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir
• Return all egg yolk mixture to saucepan
• Cook and stir over low heat until nearly bubbly
• Cook and stir one minute longer
• Remove from heat
• Stir in 1 tablespoon butter lemon juice and the remaining 1/4 teaspoon lemon peel
• Serve crisp with warm sauce