Apple Crumble

Apple crumble is great. I boil up the granny smith apples with a little water and lemon juice or lemon barley water. If it's too tart, I add a little brown sugar.

For the crumble, I use wholemeal flour and a few oats as well. The proportions I use are 3:2:1 with 3 being the flour, 2, the butter and 1 the sugar. I then add some cinnamon. Nowadays I don't measure the proportions, but recognise the feel of the butter and flour. I like to use as much butter as will just bring the flour together.....if that makes sense.

Yum!!

Debbie

Every summer I bust out my old Vacola kit and bottle plums and apricots and apples and tomatoes and whatever else is around, all in water, no sugar. easy peasy and have nice fruit in my cupboard all year round for crumble, apricot chicken, plum pie, tomato all kinds of things. Its awesome.

KateG

That's why I have tins of pie apple (no added sugar) in the cupboard, Dot!

Pie apricots are yummy too, and much less sugar & empty calories than tinned apricots in syrup or juice!

Anne

I can never remember the proportions.... thanks Debbie

Dot (who's been known not to cook the Granny Smith's first, dessert usually being a last minute decision because people are still hungry or are demanding a late supper!)

I do half crushed pineapple/half apple..hmmmmmmm..

Linda (0:

French Toast with Caramalised Apples

40g butter

3 red apples, cored, cut into thick wedges

75g (1/3 cup) demerara sugar

60ml (1/4 cup) orange juice

4 eggs

125ml (1/2 cup) pouring

2 tbs demerara sugar

4 tsp butter

6 thick slices bread

Make the apples: To make caramelised apple, melt 40g butter in a large non-stick frying pan over medium-high heat until foaming. Add apples. Cook, turning, for 5 minutes or until golden. Add sugar and cook, stirring, for 2 minutes or until dissolved. Stir in orange juice. Bring to the boil. Cook, stirring, for 1 minute or until the mixture thickens.

Whip the batter: Use a fork to lightly whisk eggs in a bowl. Add pouring cream and demerara sugar. Whisk to combine.

Cook the French toast: Melt 2 tsp butter in a clean large non-stick frying pan over medium-high heat until foaming. Dip 3 thick slices bread, 1 at a time, in egg mixture and add to the pan. Cook for 1 minute each side or until golden and crisp. Transfer to a plate. Repeat with another 2 tsp butter, another 3 thick slices bread and remaining egg mixture. Halve diagonally. Top with apple mixture. Dust with icing sugar to serve.

Notes

With a twist: Pan-fry banana pieces with melted butter and sugar for 1-2 minutes. Top the French toast with the banana and drizzle over maple syrup.

Janets apple slice

340g vanilla cake mix
¾ cup melted butter
400g tin of pie apple
200g sour cream

Preheat oven to 180C Mix butter and cake mix to a dough. Spread in a paper lined baking dish and bake for 15mins. Combine apples and sour cream. Spread over base and bake for another 15mins. Cool in fridge. Serve cold.

Sophie's Apple raisin chocolate cake

Here is the recipe Brenda asked for. From my MIL

APPLE RAISIN CHOCOLATE CAKE (Although I used Sultanas on Saturday.)

4 oz butter
8ozs castor sugar
2 eggs
8oz SR flour
1 level teaspoon bi-carb soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup apple puree
1 pkt chocolate bits
4 ozs seeded raisins.


Cream butter & sugar, add eggs and beat. Add sifted dry ingredients alternately with the apple puree. Then add the choc bits and raisins. Put in greased tin and bake at 185C for 1 1/4 hours approx. I used a ring tin but cake can be made in a 20 cm round or square tin.