On a cold winter’s night be sure to try this recipe for apple crumble.
I have a lot of recipes still to try! I would type a bucket list, but that would distract me from what matters, which is being in my kitchen. We had visitors over for dinner, and I made an apple and gooseberry tart tatin. The apples I bought were not crunchy and therefore not suitable for eating and as I was making roast pork I should have made some apple sauce or caramelized apples to go with it. However, I chose to spend the day watching the Olympics and so the following weekend I used up some of the apples for an apple crumble. This recipe is all about the crumble and I froze half of it to use the next time I felt like a hot dessert. That did not take long as I have some lovely frozen berries from our local berry orchard. I went there to buy fresh gooseberries, and the frozen ones were much cheaper. As the berries are all freshly frozen it was worth my while to stock up. The crumble topping was taken out of the freezer and left to thaw while I prepared dinner and the dessert, and I must say that it was perfect!
Do you have a bucket list of recipes still to try?
- 100 g butter
- 100 g flour
- 100 g sugar - I used fructose
- 50 g rolled oats
- 50 g nuts – I used pistachios
- Finely chopped zest of 1 lemon
- 1 apple per person cored and cubed
- 5 mls cinnamon sugar per apple
- Preheat the oven to 160° Celsius
- Using a food processor, combine the butter, flour and sugar until they resemble fine bread crumbs
- Add the oats and nuts and blitz until mixed
- Add the lemon zest and mix in by hand
- Butter your ovenproof dish and place the apples evenly over the bottom
- Sprinkle generously with the cinnamon sugar
- Make a think covering of the crumble over the apples and press down
- Now add a second layer
- Bake for 30 minutes
What I blogged:
- one year ago – oven dried tomatoes
- two years ago – regional and seasonal challenge to use cauliflower