Slow Cooker Apple and Raspberry Oaty Crumble

Although the summer term at school has now started, there was still a little chill in the air this morning when I took my eldest daughter to school. So, as I thought she might get a bit cold wearing just ankle socks and no tights, a warming dessert was in order after dinner!

I love a crumble and thought I could make it more spring-like by adding in some raspberries. As usual, I used my slow cooker, as I find it very convenient to be able to put your food in and go off and do other things until it is ready. I hadn’t made a crumble in the slow cooker before but had heard it was possible so thought I would give it a go. I was pleased to see that the top did go crunchy on top as it does in the conventional oven. It tasted great so I will definitely be doing this again (hopefully in autumn though!).

Slow Cooker Apple Raspberry Oaty Crumble

Recipe:

  • 160 g plain flour
  • 40 g wholemeal spelt flour (you could skip this and use 200 g plain flour instead)
  • 125 g butter
  • 100 g golden caster sugar
  • 70  porridge oats
  • 3 large Bramley apples (mine weighed around 650 g before peeling and coring)
  • 1 punnet raspberries (150 g)
  • 50 g golden caster sugar

Method:

I made the crumble in the usual way; sift the flour into a bowl, rub in the butter, stir in the sugar and oats. I prepared the apple and put it in the slow cooker, then added the raspberries.

Slow Cooker Apple Raspberry Oaty Crumble

Then I tipped in the sugar for the fruit and gave it a stir. Next I sprayed the sides of the slow cooker bowl where the crumble would be with some Lurpak cooking mist, to prevent sticking. Finally, I tipped the crumble mixture over the fruit and pressed it down lightly.

Slow Cooker Apple Raspberry Oaty Crumble

Now switch the slow cooker on to high, place a clean tea towel under the lid to stop water dripping onto the crumble, and cook on high for 2 hours.

Slow Cooker Apple Raspberry Oaty Crumble

After two hours, place the lid ajar and cook for another 30 mins to an hour until the crumble firms up and starts to go crispy around the edges.

Serve and enjoy!

 

For more slow cooker puddings, here are a couple of ideas:

I am linking this recipe up with the Slow Cooked Challenge hosted by Janice from Farmersgirl Kitchen. Every month you’ll find bloggers there linking up their tasty slow cooked recipes. Do go over and have a look, I always find inspirational dishes in Janice’s linkup.

Slow Cooked Challenge

I am also linking up with Credit Crunch Munch from Fuss Free Flavours and Fab Food 4 All, hosted this month by Michelle from Utterly Scrummy Food for Families. I used up the end of a bag of porridge oats and a bag of plain flour for this recipe (hurray!) and also use the slow cooker as a cheaper means of cooking.

Credit-Crunch-Munch

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Marzipan and Pistachio Cardamom Buns

The whole process of making bread really intrigues me. From the kneading (which I tend to do by hand as it is more fun than using the dough hook in the stand mixer!) to the proving stage when it magically doubles in size, it seems more like magic than cooking.

Marzipan and Pistachio Cardamom Buns

The versatility of your basic bread dough is also amazing. These gorgeous, pastry-like buns are made from the same basic enriched dough recipe as I used for my recent fruit bread crown, with different additions and method of course. Who would think that bread would be so versatile?

Marzipan and Pistachio Cardamom Buns

I used freshly-ground cardamom to flavour these buns. Cardamom is often used in Scandinavian baking, and I wanted to try it out as I have otherwise only had cardamom pods in Indian dishes. My pestle and mortar were put to good use to split the cardamom pods then grind the seeds inside to a powder. Although it smells very strong, as I only used about half a teaspoon of ground cardamom, the finished buns have just a hint of flavour to them after baking.

Marzipan and Pistachio Cardamom Buns

At Christmas I bought too much marzipan for my Christmas cake, and I’ve been trying to work out what to use it up in ever since. I decided to roll out the marzipan and roll it into the buns and see what would happen. A word of advice, roll it out as thinly as possible, on a non-stick baking tray or similar if you have one. Mine was perhaps a little too thick, but delicious all the same! In addition to the marzipan I used some chopped pistachios in the buns. Because of the rich marzipan layer, I felt the buns didn’t need any additional frosting on them. A thick glacé icing would go well on them if you fancy though. We loved these buns for a delicious breakfast treat. Make your own pastries, who needs a coffee shop!

Marzipan and Pistachio Cardamom Buns

Recipe:

  • 450 g strong white bread flour
  • 0.5 tsp salt
  • 2 tsp or 1 sachet easy bake yeast
  • 55 g caster sugar
  • 55 g unsalted butter, at room temperature
  • 1 egg
  • 120 ml water, just boiled
  • 120 ml semi-skimmed milk
  • About ten cardamom pods

For the filling:

  • 1 block of golden marzipan
  • A few handfuls of shelled pistachios, chopped
  • 2-3 tsp caster sugar
  • A little melted butter or a few sprays of Lurpak cooking mist

Method:

  1. Place the flour in a bowl, and add the salt and yeast on opposite sides.
  2. Split the cardamom pods with a pestle and mortar, then grind the seeds to a fine powder. Add this (for me this yielded half a teaspoon) to the bowl.
  3. Add the sugar, then rub in the butter.
  4. Mix in the egg and then add the water and milk.
  5. Mix to form a sticky dough.
  6. Tip the dough onto a floured surface and knead for ten minutes until the dough is smooth and elastic.
  7. Place the dough in an oiled bowl, cover with clingfilm and leave it in a warm place for about an hour, or until doubled in size.
  8. Punch back the dough to remove the air. Press it out into a large rectangle on a silicone baking mat.
  9. Roll out the marzipan as thin as possible. It will stick to the surface and to the rolling pin.
  10. Place the marzipan on top of the dough.
  11. Brush the top of the marzipan with the melted butter, or spray on the Lurpak cooking mist.
  12. Sprinkle the caster sugar over the top, then  the chopped pistachios.
  13. Roll the dough up on one of the long sides, as if you were making a Swiss roll.
  14. Slice the large roll into approx 9 slices.
  15. Spray a silicone baking dish with cooking mist, and arrange the slices in the dish. If you have any extra you can cook them on a tray or in a separate dish.
  16. Cover the dish with clingfilm and allow the dough to rise again for around 30-45 minutes. They should double I size again.
  17. Remove the clingfilm and bake in a preheated oven at 180 degrees for 25-30 minutes until baked all the way through. It may take longer than you think to cook through in the centre.

Enjoy warm as a delcious breakfast or afternoon treat. These buns are delicious warmed through again on the second day.

Marzipan and Pistachio Cardamom Buns

 

For more bun ideas, have a look at these delicious recipes:

Linking up with Jen’s Food and Utterly Scrummy Food for Families for their new linkup Bready Steady Go

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Also linking up with Supergolden Bakes

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