Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.

Catherine’s Apple Crumble Tartlets

Apple-Crumble-Tartlets

CategoryCream Plain Flour

Cook Time18-20 mins

What you need:

Pastry

  • 375g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • 150ml/¼pt Cold Water

Filling

  • 2 Large Cooking Apples
  • 2-3 tablespoons Sugar, to sweeten

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Demerara Sugar
  • 175g/6oz Odlums Porridge Oats

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
  2. Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
  3. Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
  5. Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
  6. Add in sugar and oats and mix together.
  7. Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
  8. Bake for 18-20 minutes until golden brown. Serve warm with custard, a scoop of ice cream, freshly whipped cream or a dollop of Greek yoghurt.

Apple Crumble Tartlets

Catherine’s Apple Crumble Tartlets

Apple-Crumble-Tartlets

CategoryCream Plain Flour

Cook Time18-20 mins

What you need:

Pastry

  • 375g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • 150ml/¼pt Cold Water

Filling

  • 2 Large Cooking Apples
  • 2-3 tablespoons Sugar, to sweeten

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Demerara Sugar
  • 175g/6oz Odlums Porridge Oats

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
  2. Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
  3. Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
  5. Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
  6. Add in sugar and oats and mix together.
  7. Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
  8. Bake for 18-20 minutes until golden brown. Serve warm with custard, a scoop of ice cream, freshly whipped cream or a dollop of Greek yoghurt.

Apple Crumble Tartlets

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.

Kerrygold Buttery Irish Potato and Apple Bake

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Kerrygold Buttery Irish Potato and Apple Bake

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.
 http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419

Kerrygold Buttery Irish Potato and Apple Bake

kerrygold_butter_irish_potato_and_apple_bake_with_bacon

Cook:  15 minutes
Serves:  8

Ingredients:
  • 3 pounds potatoes, peeled and cut into 1 1/2-inch cubes
  • 1 1/2 pounds tart cooking apples (such as Granny Smith), peeled and cut into 1 1/2-inch cubes
  • 6 slices thick cut bacon, coarsely chopped
  • 6 tablespoons Kerrygold Pure Irish Butter
  • Chopped chives for garnish, optional
Directions:

Odlums Danish Apple Cake

Danish-Apple-Cake-2-e1579091698727

Danish Apple Cake

CategoryOur Top Picks

Cook Time40 mins

What you need:

  • 225g / 8oz Odlums Cream Plain Flour
  • 2 teaspoons Baking Powder
  • 125g / 4oz Butter or Margarine
  • 225g / 8oz Icing Sugar
  • Rind of 1 Lemon
  • 2 Eggs
  • 150ml / 1/4pt Milk
  • 6 Cooking Apples (peeled & thinly sliced)
  • 100g packet Flaked Almonds
  • Granulated Sugar (depending on sweetness of apples)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease an ovenproof dish about 28cms x 18cms (11″ x 7″).
  2. Cream together the butter or margarine and icing sugar until light and fluffy.
  3. Beat in the eggs one at a time. Stir in the lemon rind.
  4. Sieve flour and baking powder. Add the flour to the batter, alternately with the milk.
  5. Spread half the mixture into prepared dish, layer half the apples over this and top with remaining mixture. Arrange the apple slices on top. Sprinkle with sugar if wished and finally sprinkle over the flaked almonds.
  6. Bake for about 40 minutes until well risen and firm to the touch.
  7. Serve with cream, ice cream or cr̬me fraiche.

Danish Apple Cake