Showing posts with label crumble. Show all posts
Showing posts with label crumble. Show all posts
Friday, March 17, 2017
Apple crumble at home
Apple crumble at home
So my visit to the Meat & Wine Co. last time had me craving for crumbles ever since.
It was towards the end of my Easter break and I was sick of being in bed with the flu once again, so with all my strength I got out of bed and into the kitchen. Apple crumble time! It felt like sunshine after a rainy day just being up and cooking.
Crumbles are relatively easy to make and can be done within 15 minutes. However the baking time is long - takes roughly 50 minutes but this just tests your patience and really you should do something while waiting (like cook dinner) unlike me looking into the oven like a child excitedly looking into the windows of a pet store.
I like my crumbles piping hot with a scoop of vanilla ice-cream (preferably Blue Ribbons). That is exactly the way I had it, while watching The Princess and the Frog.
I *love* this recipe. It is the best crumble Ive made - the apples slow-cooked with cinnamon were not too soft and mushy and the crumble on top was just the right texture and sweetness. The tray of crumble was demolished before the movie got anywhere.
Sit and Stay Awhile Apple Crisp
recipe from Ann of Fidget
bake in an 8×8 baking dish or double the recipe and bake in a 9×13 dish
Note: I half the Topping and used 2 large Fuji apples instead.
Filling:
5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)
3 tbsp granulated sugar (I omitted this as Fuji apples are sweet enough).
1.5 tsp cinnamon
Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats
Preheat the oven to 350 (~176C). Generously grease an 8×8 baking pan with butter.
Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.
Serve hot.
Filling:
5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)
3 tbsp granulated sugar (I omitted this as Fuji apples are sweet enough).
1.5 tsp cinnamon
Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats
Preheat the oven to 350 (~176C). Generously grease an 8×8 baking pan with butter.
Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.
Serve hot.
Sprinkled with cinnamon
Crumbled top before going into the oven
Nom nom nom...
Available link for download
Thursday, March 9, 2017
Apple Crumble Trifle
Apple Crumble Trifle
One of my absolute favourite things to do every season is to scout out the latest eye shadow palettes. They are almost always drool worthy, making me want a piece of everything, even though I already have more make-up than I need.
This season the consensus for eye shadow seems to be bronze and blue hues. This look above from Sephora is the epitome of these two shades. 
Smashbox calls it Desert Chic, with these Heat Wave (left) and Oasis (right) palettes.
Stila (left) just calls it their limited edition summer palette, while Lancome (right) calls it the Brazilian colors.
Shu Uemura has something similar with their Fleur de Rose (left) and Fleur de Source (right) palettes from their 25th Boutique Birthday Make-up Collection. I tried out the look for the Fleur de Rose palette, and besides bronze they also seem to favor a tinge of pink/red. The colors go on really strongly. The pink/red doesnt exactly make me look like somebody punched me (I asked), but lets just say that pink/red, dark purple and bronze (the suggested combo) is not exactly the most flattering colors for my fair skin tone. I think this Fleur de Rose palette has potential though, if you use only one or two colors at a time.
Other brands favouring the metallic bronze trend are Bobbi Brown and Laura Mercier. Bobbi Brown also has a pink tinge, with their Bronzed Pink Look using the Bronze Pink metallic shade above (left). Laura Mercier has these really cute eye color pots (right) for their Gold Digger collection (they come up with all sorts of names for bronze....), that has an eye shadow shade AND a complimenting shade of their loose powder. I tried it and combined together, they go on extremely strongly. This is not for the faint heart. As much as I liked the double decker combo, it was definitely not my style.To be honest, none of these bronze and blue palettes are really my style. Perhaps with the exception of the Fleur de Rose, none of the colors in these palettes seem to go together really well. Maybe it is just me, but despite the "look" shown above from Sephora, I just cannot imagine what I would do with these colors. It is a sad day indeed when this seasons eye make-up palettes fail to excite me.
Image Source: Sephora, Shu Uemura, Bobbi Brown and Laura Mercier
Available link for download
Monday, January 30, 2017
Apple Pear Pie with A Crumble Topping for PIE DAY!
Apple Pear Pie with A Crumble Topping for PIE DAY!
Hip! Hip! Hooray! Today is Pi(e) Day!!! All things PIE are celebrated today as the date 3.14 marks the beginning of a very famous number called "Pi" (3.141592653). Bakers every where rejoice as this day of "Pi" gives us all the freedom to create, master and enjoy the delicious existence of PIE. A group of such bakers (including myself) have gotten together to gather a collection of a variety of recipes which feature and honor PIE for all of you out there that also LOVE and ADORE pie just like we do! A HUGE bundle of gratitude goes out to Terry of Love and Confections for organizing this fantastic group of bakers to come together with all things PIE for this fabulous holiday of all holidays. You are fantastic Terry for orchestrating all of us! Please be sure to scroll to the bottom of this post to see the list of links to all the delicious pies our group has baked up for this very special, special day.
I choose to bake an Apple Pear Pie with Crumble Topping. Apples and pears make up the filling along with just enough sugar to sweeten the fruit along with sprinkling of cinnamon and then topped with a tender crumble of butter, sugar and flour. A master piece of a pie.
This particular pie was developed from a vision of mine for the perfect pie. I wanted it to have a delicate and flaky crust which was then filled with sweet yet slightly tart fruits of apples and pears and then crowned with a lovely tender and crumbly topping. After combining 3 different recipes together I was able to create my dream of a pie. Life is good. Or even better, "life is Pie-LICIOUS"! :-)
I used Ina Gartens Perfect Pie Crust recipe for my pie crust (which is flaky, delicious and fool proof) and then I used the two recipes below to complete my lovely pie of all pies. I was quite delighted with the end result.
Apple Pear Pie with Crumble Topping
Filling Ingredients -
(slightly adapted from Taste of Home)
3-4 large baking apples - peeled, cored and sliced
3 large ripe pears - peeled, cored and sliced
1 tsp fresh lemon juice
1 cup sugar
1/4 cup flour
1 tsp cinnamon
Crumble Topping Ingredients -
(slightly adapted from Bourbon and Boots)
3/4 cup flour
3/4 cup sugar
1/2 cup butter, cut into cubes
Prepare a single pie crust using a recipe of your choice or even a store-brought crust is fine too. Line a pie plate with said crust and place in refrigerator while you prepare the filling and topping.
Preheat oven to 375 degrees F.
In a large bowl combine all of the filling ingredients - gently toss together to incorporate fully. Set filling mixture aside as you prepare the crumble topping.
In a medium bowl combine flour and sugar. Using 2 knives or a pastry cutter, cut butter cubes into the flour and sugar until the butter is pea sized and uniform.
Pour filling mixture into prepared pie shell and then carefully spoon topping over the fruit evenly. Place pie onto a foil lined cookie sheet and bake for 50-60 minutes or until pie is golden brown and filling is bubbly. If the pie crust edge looks like it is getting too dark, cover the edge with a piece of tin foil.
Cool pie for at least 2 hours before slicing and serving. A scoop of vanilla ice cream always goes well with this pie.
Happy Apple Pear Pie with Crumble Topping Baking!
Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter ?, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!Enjoy a slice from the Pi(e) Day Bloggers:
- Apple Pear Pie with Crumble Topping from Baking and Creating with Avril
- Apple Rhubarb Strawberry Pie from Food Lust People Love
- Buffalo Chicken Shepherds Pie from Healthy. Delicious.
- Chocolate Mousse Pie from A Day in the Life on the Farm
- Chocolate Silk Pie from Famished Fish, Finicky Shark
- Coconut-Pistachio Pie from The Spiffy Cookie
- Curried Lamb Potpie from Culinary Adventures with Camilla
- Fresh Strawberry Pie from Taste Cook Sip
- Hillbilly Apple Pie from My Catholic Kitchen
- Kentucky Derby Pie from Kellis Kitchen
- Mixed Berry Slab Pie from Making Miracles
- Peach-Blueberry Pie from The Redhead Baker
- Salted Honey Pie from girlichef
- Sicilian Ricotta Pie from Cake Duchess
- SMores Brownie Pie from Cheese Curd in Paradise
- Strawberry Daiquiri Pie from Love and Confections
- Thin Mint Pie from Amys Cooking Adventures
- Top Secret Derby Pie from A Kitchen Hoors Adventures
- Triple Berry Pot Pie from {i love} my disorganized life
- Vegetable Pot Pie from Sew You Think You Can Cook
Available link for download
Sunday, January 29, 2017
Apple Crumble Pie Muffins
Apple Crumble Pie Muffins
Fall has arrived and I am totally embracing the season by baking as much as I can with apples. Watch out because I have a bunch of apple recipes coming your way in the next couple of weeks.
Here is a little picture of our first apple picking outing of the season this year....so much fun but TONS of mosquitoes nagged at us as we picked. I seriously have no patience for mosquitoes (especially when they bite my kiddos!!!). Rrrrrrr!!!
One of the first things I made with the apples we picked that day was a lovely batch of muffins called, Apple Crumble Pie Muffins. Seriously, seriously good muffins is produced by this recipe. And yes, the muffins do remind me of apple pie as they are packed full of chopped apples, cinnamon goodness and a perfect crumble topping. Best of all they are super easy and quick to make. The longest part of this recipe is the peeling, coring and chopping of the apples.
The original recipe suggested making regular size muffins but I choose to make the muffins in my jumbo size muffin tins. I was able to make 9 jumbo muffins out of the batter.
Apple Crumble Pie Muffins
(recipe was found on This and That - lots of fun recipes found throughout this blog)
Crumb Topping Ingredients:
1/2 cup packed brown sugar
1 cup flour
1/4 cup unsalted butter, melted
1 tsp ground cinnamon
Muffin Batter Ingredients:
1 1/2 cups packed brown sugar
2/3 cup veggie or canola oil
1 egg
1 1/2 tsp vanilla extract
1 cup buttermilk (I made my own by squirting in a couple tsps of lemon juice into the milk and letting it sit for a couple of minutes)
2 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
2 cups peeled and diced apples
Directions:
1. Prepare topping by combining all crumb ingredients in a medium size bowl. Set aside as you make the muffin batter.
2. Preheat oven to 350 degrees F. Prepare muffin batter by taking a large bowl and whisking together brown sugar, oil, egg, vanilla extract and buttermilk all together until smooth.
3. In a separate bowl sift together flour, baking soda and salt. Add sifted flour mixture into wet mixture.
4. Fold in diced apples - mix just to combine....you dont want to over mix batter as your muffins will have a tough consistency if over mixed.
5. Grease muffin tins or line with muffin cups. Fill 2/3s of the way up. Sprinkle muffin batter cups with crumb topping. Pop in oven and bake for 25-30 minutes (time maybe less if making regular size muffins). You will know that the muffins are done when they are golden brown and tops will spring back when touched.
I know you will enjoy these muffins!
Happy Apple Crumble Pie Muffin Baking!
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