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Posts Tagged ‘Apples’

Apple crumble

A classic that can be pre-baked ahead of time and warmed in the oven when you need it … useful for entertaining and when someone gives you a bag of apples.

Wine Suggestion: Dessert wines often go really well with cooked apples. If you have some Sauternes, Monbazilllac or other late harvest or bortytised dessert wine lying around now’s the time to crack it open.

Classic Apple Crumble – serves 4

  • 3 medium-sized Bramley apples – peeled, cored & sliced into 1cm thick slices
  • 2 tbsp golden caster sugar

FOR THE CRUMBLE:

  • 175g plain flour
  • 110g golden caster sugar
  • 110g cold butter, diced
  • 1 tbsp rolled oats (optional)

Heat the oven to 190C/170 fan/gas 5.

Put the flour and 110g of sugar into a large bowl with the diced butter. Rub the mixture with your fingers until it resembles breadcrumbs or put the ingredients in a food processor and process until sandy.

Put the apples into a pie dish and toss with the 2 tbsp of sugar. Spread the crumbs over the top and spread out to the edges. Sprinkle the oats over the top if using.

Put the crumble in the oven on a baking tray for 35-40 minutes.

Serve with cream or custard.

(Original recipe from BBC Good Food)

 

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We made this sauce as an incidental side to some duck legs and the side trumped the main … so much so that the legs will not be reviewed but this sauce definitely will! The revelation for us is the baking of the apples whole which seems to add something special.

Apple and blackberry sauce – to serve 4 (or more) on the side

  • 4 large Bramley apples
  • 150g blackberries
  • a little icing sugar
Score the skin of the apples round the middle to prevent explosions and put them in a baking dish. Bake at 180ºC/Gas 4 or thereabouts for about 40 minutes or until they have puffed up and the apple is soft and frothy.

Put the blackberries into a small pan with a tbsp of water and bring to the boil. Crush lightly with a fork.

Scrape the apple flesh off the skins into a bowl. Beat the sugar in with a fork and stir in the crushed blackberries.

(Original recipe by Nigel Slater, Tender: Volume II, Fourth Estate, 2010).

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