Picture the scene. It's a beautiful autumn day. The sun is shining, the tree's are golden, your apple tree is full to bursting with ripe fruit. You carefully pick as many as you can, but you know that these apples are not keepers. No matter how nicely you pack them they just will not survive being stored for long. Instead you need to process them, eat some now, freeze some for later, maybe make chutneys and other preserves with the rest.
You get the picture? You're standing in your kitchen faced with a mound of apples and they all need dealing with. Every single one. Luckily, someone else has been here first - enter the Apple Peeler Corer Slicer. Simply skewer an apple on the prongs,
turn the handle,
and out comes an apple ready for cooking. Magic.
Apple Crumble
A simple recipe, but one that plays an important part in our repertoire. We use equal quantities of the main ingredients mostly because it makes it simple to remember.
For the crumble:
120g Plain Flour
120g Porridge Oats
120g Butter
120g Sugar*
plus:
~700g stewed apple, sweetened to taste
*I've not specified type of sugar here as we use a different combination every time. We always start with granulated and then decide to swap out part of it for soft brown or muscavado, or whatever we fancy and have in the cupboard.
1. Pop all the crumble ingredients in a food processor and mix until, well, crumbly. Alternatively rub the butter into the flour until it resembles breadcrumbs and then stir through the sugar and oats.
2. Place the stewed fruit in the bottom of a casserole dish. Top with the crumble mix and even off.
3. Place in the oven at 180C for 25-30 mins, or until the fruit is bubbling and the topping is golden. Serve hot with custard or ice cream or cream or yoghurt...
Once you've tried this once it's a great recipe for experimenting and using up odds and ends. In the crumble photographed here I added a handful of raspberries into the apple, a large teaspoon of ground ginger into the crumble mixture and a sprinkling of demerara across the top for a little added crunch. How will you make yours?
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You get the picture? You're standing in your kitchen faced with a mound of apples and they all need dealing with. Every single one. Luckily, someone else has been here first - enter the Apple Peeler Corer Slicer. Simply skewer an apple on the prongs,
turn the handle,
and out comes an apple ready for cooking. Magic.
Apple Crumble
A simple recipe, but one that plays an important part in our repertoire. We use equal quantities of the main ingredients mostly because it makes it simple to remember.
For the crumble:
120g Plain Flour
120g Porridge Oats
120g Butter
120g Sugar*
plus:
~700g stewed apple, sweetened to taste
*I've not specified type of sugar here as we use a different combination every time. We always start with granulated and then decide to swap out part of it for soft brown or muscavado, or whatever we fancy and have in the cupboard.
1. Pop all the crumble ingredients in a food processor and mix until, well, crumbly. Alternatively rub the butter into the flour until it resembles breadcrumbs and then stir through the sugar and oats.
2. Place the stewed fruit in the bottom of a casserole dish. Top with the crumble mix and even off.
3. Place in the oven at 180C for 25-30 mins, or until the fruit is bubbling and the topping is golden. Serve hot with custard or ice cream or cream or yoghurt...
Once you've tried this once it's a great recipe for experimenting and using up odds and ends. In the crumble photographed here I added a handful of raspberries into the apple, a large teaspoon of ground ginger into the crumble mixture and a sprinkling of demerara across the top for a little added crunch. How will you make yours?
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