Thursday: What’s Baking?

Apples to apples: Making cider from fallen fruit - HalifaxToday.ca

In keeping with the theme of fall, apples are now the focus of our baked delights! September and October are the beginning of apple harvest time, and there is nothing better than fresh farm apples for a delicious fall recipe. There really is a difference in taste when you compare a farm apple to a store-bought one. The level of sweet juiciness is almost incomparable! It makes you wonder what happens to the quality of the fruit during its weary travels to your local grocery store, am I right?

I thought I would share an apple recipe that we all know and love, and also never disappoints:

A dish of Apple Crumble, fresh out of the oven, ready to be served

Apple Crumble

Ingredients

CupsMetric

APPLE FILLING

  • 2 lb / 1kg Granny Smith Apples( green apples), weight before peeling
  • 1 tbsp white flour
  • 1/2 cup white sugar
  • 2 tbsp lemon juice (or water)
  • 1/2 tsp ground cinnamon

TOPPING

  • 1 cup rolled oats / oatmeal (quick cooking is ok)
  • 1 cup white flour
  • 1 cup brown sugar (loosely packed)
  • 1/2 tsp baking powder
  • 1 tsp cinnamon powder
  • 125g / 1/2 cup unsalted butter, melted
  • Pinch of salt

TO SERVE

  • Vanilla ice cream

Instructions

  • Preheat oven to 350F/180C.
  • Peel apples, then cut into 1.5cm/ 3/5” cubes.
  • Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly I’m a 1.5 litre/1.5 quart baking dish. 
  • Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.
  • Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let’s the apple filling come together).
  • Serve warm with vanilla ice cream!

 Recipe Notes:

1. Weight is BEFORE peeling and coring. I like making this with Granny Smith apples because they are slightly tart. You can use any apples you want, or even pears.Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries.Whatever you use, don’t omit the sugar completely because it’s part of how the filling becomes a bit jammy rather than watery.

2. Weights – This recipe is quite forgiving / difference in cup measures are relative so it works whether using US cups or Imperial cups (i.e. what 99% of the rest of the world uses). It won’t work with Japanese cups (which are smaller) so please use the weight measures provided.

3. To make ahead, prepare recipe up to just before crumbling topping on top. Cover topping with cling wrap (refrigerate if it’s hot where you are) then crumble over just before baking.

4. SWEETNESS: A few readers have said they find this too sweet for their taste. I don’t have an overly sweet tooth, and love this as is. If you like less sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It’s best to keep sugar in Filling as is so the syrup consistency isn’t affected. Also, use green apples – they are less sweet than others.

*Recipe taken from recipetineats.com

You can NEVER do Apple Crumble without ice cream! It would only be a disaster in solitude! It is your responsibility as a chef, to pair the two in dessert matrimony, or the love affair is definitely over;) Anyone who is a fan of apple anything, knows what I preach is true! This dessert can boldly be called dinner if you are feeling guilty about the calories. The duo will definitely do the trick if you have a hunger for sweet and crunchy. Until next time, happy Thursday everyone!

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