|A good apple crumble... just a bit too tart to start off the new year.|
|Apples bathing in lemon juice and zest. Bound to be more tart than sweet.|
What was i thinking?!?!
Although the pictures in this posting are from the tart apple crumble made on Monday (with the lemon juice and lemon zest), as i write this post i'm in the process of baking a new, revised crumble using the apple juice/honey/splash of lemon juice mixture along with golden delicious apples. I'll have to post tomorrow after our Rosh Hashanah lunch to let you know the consensus. I have a feeling this one will be a lot less tart.
|Assembled and ready to bake|
|Fresh out of the oven and smelling delicious!|
Recipe is adapted from Margaret Fox's Cafe Beaujolais, Mendocino, California
When i refer to "my first crumble", it's the tart version; "the second version" is the one i'm hoping turns out much sweeter.
- 6 firm apples, peeled, cored and cut in 1/4-inch slices (my first crumble i used granny smith; the second one i used golden delicious)
- juice of 1 lemon
- zest of 1 lemon (i omitted the zest on the second version)
- 1/4 cup of apple juice
- 1/4 cup of honey (this became an afterthought that i used in the second version only)
- 1 teaspoon of cinammon
- 1/2 teaspoon of fresh ground ginger
- 3/4 cup of flour
- 3/4 cup of light brown sugar (I used 3/4 cup of demerara plus 1/4 cup of golden brown sugar for a little extra sweetness)
- 1/2 cup of regular oats
- 1/4 cup of slivered almonds
- 1/2 cup of unsalted butter
- optional toppings: vanilla ice cream, whipped cream, or vanilla custard sauce
Using an electric mixer at slow speed, blend the sugar, butter, flour, oats, cinnamon, nutmeg and ginger until crumbly.
Mix in the slivered almonds.
Scatter evenly on top of apples.
Bake at 350°F. for 1 hour.
And enjoy this dessert knowing i send you best wishes for a new year filled with an abundance of health, happiness and peace.