How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
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Crumbles are one of the easiest dishes you can prepare for either breakfast or even dessert. It takes no more than 10 minutes to have it all ready and placed in the oven. You can use this recipe for any other seasonal fruits, like peaches, nectarines, plums and apples.
To print the recipe check the full recipe on my blog:
Makes about 4-5 servings
1 cup (100g) rolled oats
1 cup (125g) flour
1 cup (100g) brown sugar
1/2 tsp (2g) ground cinnamon
1/2 tsp (2g) salt
1/2 cup (50g) walnuts, optional
1/2 cup (110g) butter, melted
1 1/4 pound (550g) mixed berries
Lemon zest of a lemon
1/4 cup (30g) cornstarch
2 tbsp (30g) sugar
2 tbsp (30ml) Lemon juice
How to make... Strawberry Semifreddo!
Semifreddo is the ideal make ahead dessert, the basic recipe here can be garnished with different toppings of your choice, but is delicious with the summers most fresh strawberries. Get the recipe here:
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Super healthy fruit crumbles!
Gordon Ramsay’s Top 5 Desserts | COMPILATION
We’ve pieced together some of our favourite dessert recipes from the channel into one special. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake.
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RASPBERRY CRUMBLE CAKE - Polish dessert recipe.
In this video Anna of PolishYourKitchen.com teaches you how to make a delicious Polish dessert: raspberry crumble cake. Please watch and SUBSCRIBE!
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Fig & Honey Cake
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Delicious and delicate fig and honey cake topped with fresh figs - this cake is perfect for the end of summer with brie cheese on the side with a glass of wine!
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Raspberry and pistachio semifreddo
An effortless yet impressive summer dessert, this semifreddo is a cool, creamy stunner! It's loads easier than making ice cream and doesn't require any special equipment or churning.
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Grab A Napkin! These Are the Best-Ever Crumble Desserts
1. Skillet Apple Crumble:
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Italian Semifreddo - Laura Vitale Summer Desserts Unplugged
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Better than ice cream!? Is that possible?? Laura shows us the Italian way to make a delicious cold treat!
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7 Egg Yolks
2/3 cup of Granulated Sugar
1 Vanilla Bean, split and seeds removed
1 1/2 cups of Heavy Whipping Cream
Place a large glass or metal bowl and a whisk in the fridge for about 1 hour.
Line a 4x8 loaf pan with a couple pieces of plastic wrap, making sure the pieces are large enough to overhang the sides of the pan, set aside.
Fill a saucepan with one inch of water and bring to a simmer over low heat.
In a metal or heat-proof glass bowl (one that fits over the saucepan) whisk together the egg yolks and sugar with a handheld whisk for about 3 minutes or until thick and pale in color, add the vanilla beans and whisk them in.
Place the bowl over the pan with the simmering water (very important that the bottom of the bowl does not touch the water) and cook the custard while constantly whisking for about 10 minutes.
Strain the custard and set aside.
In the large bowl that has been chilling in the fridge, add in the heavy whipping cream and using the cold whisk, whip it for about 3 minutes or until it develops slight stiff peeks.
Fold the heavy cream in the custard mixture, pour the batter in your prepared pan making sure to cover the top with the overhanging plastic wrap, and place it in the freezer for 8 o 10 hours or until set.
Remove from the freezer and invert the semifreddo on a platter and serve immediately!
Tools required: 2 Bowls, 2 hand held whisks, a spatula, a loaf pan, a saucepan.
Nigella Lawson's Honey Semifreddo | Forever Summer with Nigella
Nigella shows us how to make her summer classic, sweet honey semifreddo.
Nigella's Ruby Red Plum & Amaretti Crumble | Nigellissima
Nigella's delicious rugby red plus and amaretti crumble
20 PQ cooks summer fruits crumble anglo saxon
Fresh Fruit Frangipane Tart - Food Wishes
Learn how to make a Fresh Fruit Frangipane Tart! This gorgeous tart is simple to make, and one of the all time great ways to enjoy fresh summer fruit. Peaches, plums, plouts, and berries are all perfect to compliment the tender almond filling. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Fresh Fruit Frangipane Tart recipe!
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Honey and Whisky Soused Nectarines | Waitrose
Silvana Franco shows you how to make a deliciously simple pud with a Scottish twist. See the recipe here:
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Grilled Peaches with Honeyed Mascarpone
Summer is a great time of year for two things: 1. Grilling outdoors and 2. Buying fresh, local produce. Therefore, this grilled peaches recipe is the perfect summer dessert dish. Peaches are in season during the hotter months between May and August. In this video, we used delicious, local Brittany Lane peaches from Milburn Orchard. The peaches become slightly caramelized once grilled, making them even sweeter before being topped with the creamy, mouthwatering mascarpone filling. This is a must have dessert for your next outdoor barbeque!
Behavioral Health & Nutrition students in the College of Health Sciences at the University of Delaware share healthy recipes from their summer kitchen at the UD farm.
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4 peaches, halved and the pit removed
¾ cup mascarpone cheese
2 teaspoons honey, plus more for drizzling on top
½ teaspoon ground cinnamon, plus more for sprinkling on top
¼ teaspoon vanilla extract
¼ cup toasted pecans
1. In a small bowl whisk together the mascarpone, honey, cinnamon, and vanilla. Set aside until ready to use.
2. Preheat your grill to medium high heat.
3. Brush a little oil or melted butter onto the cut side of the peaches.
4. Place the peaches cut side down onto the hot grill.
5. Grill the peaches for about 3 minutes or until they are warm and grill marked.
6. Top the peaches with the cinnamon honey cheese mixture.
7. Sprinkle with cinnamon and drizzle with more honey and pecans. Visit for more info.
Better Homes and Gardens - Fast Ed: coffee and honey cake
While on Norfolk Island Ed's using some of their fresh local ingredients, including coffee. The cake has great texture, contrasting the moist cake with a delicious and crunchy topping.
Live Q&A: cooking with what’s in season | #AskBBCGoodFood - BBC Good Food
We are here to help, no matter how big or small your question we want to hear it. That's why we've launched #askBBCGoodFood.
Whether you have questions about ingredient swaps for those hard-to-find bags of flour and tins of tomatoes, want some recipe inspiration with store cupboard items or need some advice, we’re here for you. Our team are on hand to answer your questions and make cooking at home as easy as possible.
Every weekday at 15:00, our cookery team will be live for 30 minutes. Join our live broadcast and fire away with your foodie questions! Between live sessions, go to to find plenty of inspiration for store cupboard cooking. We’d love to see what you’re making, so please use the hashtag #stayhomegetcooking to tag your pics and show the team your creations!
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How To Make Honey Peach Cake
This dessert recipe is a peach! imperialsugar.com. Looking for something new to try? This incredibly tender Honey Peach Cake recipe is sure to become a family favorite. This loaf cake is full of fresh peaches that are complemented by a delicate honey flavor. Chef Eddy tops the cake with even more fresh peaches and dusting of powdered sugar. For even more decadence, top with Creme Chantilly. A wonderful spring or summer sweet treat, this dessert would be perfect for an Easter brunch, Mother's Day, summer BBQ's and picnics or backyard pool parties.
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Instant Healthy 'Snickers' Nice Cream: Paleo Dessert
Banana ice cream, or better known as ‘nice cream’ is a huge craze right now and for good reason. It’s creamy, (just like ice cream), sweet and delicious! It's fruit based and sugar-free, it’s also most commonly dairy free and vegan. Yep, it’s the healthiest kind of ice cream you can ever treat yourself to. Any homemade yogurt you fancy can go into the mix. This one has 24-hour cows milk yogurt but it is delicious with coconut or nut milk yogurt too.
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My Summer Salad
My Summer Salad:
1 - package package Président Feta Crumbles
1 - whole Honeydew Melon, cubed
1 - whole Cantaloupe, cubed
1/2 - whole Watermelon, cubed
1/4 - cup Saba vinegar, for drizzling
1/4 - cup Hazelnut Oil, for drizzling (optional)
1/4 - cup Hazelnuts, chopped
16 - whole Mint leaves
16 - whole (small) Basil leaves
1 - Cut all three melons into 2-inch cubes.
2Compress melon cubes in vacuum-sealed bag and marinate for up to 24 hours.
3 - Open vacuum-sealed bag and plate melon cubes evenly among four plates.
4 - Open vacuum-sealed bag and plate melon cubes evenly among four plates.
5 - Drizzle with Saba vinegar and hazelnut oil.
6 - Top with Président Feta Crumbles.
7 - Top each salad with four mint leaves and four basil leaves.
8 - Garnish with hazelnuts.
COMPRESSED MELONS: Compress the melon cubes in a vacuum seal bag and marinate for up to 24 hours. This pushes all of the water back into the fruit making it more flavorful and sweet.
HAZELNUTS: Adding hazelnuts brings the crunch. Hazelnuts are common in European desserts, so it’s only fitting they’d be delicious in such a sweet and creamy cheeseboard. The nuttiness brings weight to the otherwise light characteristics this combination creates.
SABA VINEGAR: Enjoy flavors that once dazzled the palates of pharaohs and emperors. An ancient condiment that was popular in the Roman and Egyptian periods, Saba vinegar is incredibly savory. During the wine making process, grapes are pressed, bringing what's called must to the top. The must is then reduced, creating this beautiful vinegar.
BASIL AND MINT: Basil is a very fragrant, fresh herb. It has a nice hint of sweetness. Fresh mint has a strong, cooling aftertaste. When combined, they really highlight each other’s characteristics. Cut them right before serving to maximize flavor.
How to make Apricot and Cashew Nut Snack Bars #internationalwomen
I made this recipe specifically for us women, and I wanted something healthy to snack on and be iron rich. I hope you enjoy my Apricot and Cashew Power bars – for International Women's Day.
You can find all my recipes on my blog
I cup / 200g apricots
1 ½ tbsp Crystalised ginger
2 tbsp /30g Sunflower seeds
½ cup / 115g Cashew nuts
1 tbsp Coconut oil
2 tbsp Agave (you could use honey if not a vegan)
½ cup / 30g desicated Coconut
Preheat Oven to 350f / 180c
Spread seeds, cashews and coconut onto a baking sheet
Pop in the oven for 5– 6 minutes or until lightly brown
NB - the coconut will turn faster than the rest so be careful not to leave it in there!
Leave to cool down.
Once cool add all ingredients to a food processor
Pulse until finely ground together.
Press the mixture into a lined baking tray and leave to chill and harden in the fridge.
Take out cut into bars and store in an airtight container in the fridge for up to a 2 weeks.
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I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I'm a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom...
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This video was edited by Matthew Hoare
RECIPE IN VIDEO DESCRIPTION
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Cinnamon and honey baked plums
Serves 2 - 3
Time – 45 minutes
1 x punnet of plums
1 Stick of cinnamon
half a lemon
2 tbsn of honey
2 tbsn water
handful of hazelnuts and walnuts
vanilla ice cream
Pre heat oven 180 degrees Celsius (no fan)
Split the plums down the middle and remove the stone.
Place in a baking dish with the cinnamon.
Drizzle with honey and lemon juice.
Pour 2 tbsn of water in the base of the dish.
Cover the dish with foil or a lid and place in oven for 25 minutes.
Remove the lid or foil from the dish and bake for a further 10-15 minutes till the plums are tender.
Serve up the plums with crushed hazelnuts and walnuts, drizzle with the syrup from the baking dish and top with vanilla ice cream.
This recipe works great for lots of different stone fruit like peaches, apricots or nectarines. Experiment with some different flavours like vanilla or star anise to mix it up a little. The addition of some booze to the fruit is always a nice touch, Brandy, Grand Marnier, Cointreau or even some Amaretto adds another level of flavour.
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Cooked, filmed & produced: James Nugent
Edited: David Nugent
How to make Gluten free nut crunch breakfast trifle cups
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Mixed Berry Ice Cream No Machine Needed
Mixed Berry Ice Cream No Machine Needed
Ingredients : 500 g of frozen mixed berries fruits
4 tbs of honey
2 leaves of fresh mint
three quarter of the cup light yogurt
Uploaded By : SmileyGirl230
Thanks for watching my video and i hope you enjoy it :)
SUMMER FRUIT & NUT SALAD with POPPY SEED VINAIGRETTE
SUMMER FRUIT & NUT SALAD with POPPY SEED VINAIGRETTE
1/4 cup sour cream, full fat or reduced fat
3 tablespoons fruit flavored vinegar, raspberry or pomegranate
4 teaspoons granulated sugar
1 teaspoon poppy seeds
Salt & ground black pepper, to taste
2 teaspoons olive oil
2 teaspoons honey
1/2 cup walnuts halves & pieces ( or pecans)
10 cups lettuce, your choice
1/2 cup strawberries, sliced
1/2 cup blueberries
1/2 cup raspberries
1/2 cup canned mandarin oranges, drained
1/2 cup blue cheese crumbles
LETS MAKE IT-
For vinaigrette, combine sour cream, vinegar, sugar, poppy seeds, salt and pepper to taste in small bowl; whisk until blended. Set aside.
For salad, preheat oven to 350°F.
Line small baking pan with parchment paper. Combine oil and honey in small bowl. Add walnuts; toss to coat. Transfer to prepared baking pan; bake 12-14 minutes stirring halfway through baking time. Remove from oven; cool completely.
Place lettuce in large bowl. Divide salad among 4 plates. Drizzle with dressing. Scatter fruit, cheese and glazed walnuts over each salad; serve immediately.
1. You can also dress the entire lettuce bowl, if desired, instead of dressing each salad individual. Your choice
2. I understand that there are blue cheese haters....you can swap out the blue cheese for Feta of any other cheese you like. I love the blue cheese in this salad pared with the fruit and nuts. Magnificent. ????????
3. If you don’t care for walnuts, use pecans
HOW TO MAKE BLUEBERRY MUFFINS: with crumble topping
These muffins are so light and fluffy with a delicious crunchy crumble top! They really are a must try!
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85g melted butter
2 tablespoons of raw/granulated sugar
3 tablespoons of brown sugar
1 cup of flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 cup of blueberries
1/2 cup of sugar
1 3/4 cups of plain flour
2 teaspoons of baking powder
1/2 cup of coconut (I used toasted)
1 cup of milk
65g melted butter
1 teaspoon of honey
1/2 teaspoon of vanilla
Bake for 20-25 mins at 190 degrees celsius, 170 fan forced
DECONSTRUCTED APPLE CRUMBLE | with coconut yoghurt and granola
This recipe is delicious for breakfast and is also perfect as a healthier dessert.
You can serve it on a big plate or in dessert glasses. The best part of this recipe is that we can use it in every season! Peaches, nectarines, plums or apricots would be a delicious alternative to the baked apples and pears - depending on the season you’re in.
Edit: Denis Artač
Make up and hair: Marija Orasanin
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Studio: Rashuska -
Baked Peaches with Yoghurt Cream
These baked peaches with butter, honey and cinnamon are so easy to make as it only takes five minutes to prepare them and fifteen minutes to bake them. The addition of butter, honey and cinnamon makes a caramelized syrup to serve them with. You can find the recipe here:
???? Salmon Cakes & Chocolate Chip Cookies - Dinner & Dessert LIVE
Wild salmon cakes with tartar sauce and Dessi's paleo chocolate chip cookies!
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