Floury apples. I don’t understand them. I don’t understand how they are still sold in stores. I don’t understand why people still buy them, planning to eat them… for fun.
One of my housemates recently got hoodwinked into buying a pack of “sweet and crunchy” red apples only to find that the texture was a combination between sponge and sand.
Not fit for the lunch box, we decided to find a purpose for the apples. we decided that if you can get past the sif texture to the timeless ripe- apple taste, you're still the winner.
When life throws you floury apples- make apple crumble.
|Yes. The 70's are back. We moved into a fully furnished house and it came with these period petal glasses. We love them so don't laugh.|
You can use this basic crumble recipe to top all sorts of baked fruit dishes.
- 12 small apples, peeled , seeds removed and quartered
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 cup flour
- ¼ cold butter, grated
- ¼ cup sugar
- 5ml cinnamon
- 1 tablespoon brandy (optional)
- Preheat the oven to 180C
- Heat the butter in medium saucepan, sauté the apples with the brown sugar until caramelised. Add ½ cup water, pop the lid on and simmer for about 5 minutes until the apples are a just tender; there should be a bit of moisture left over. Add the cinnamon. Also, add a dash of brandy at this stage if you’re feeling lavish.
- Meanwhile, make the crumble by rubbing the butter into the flour until it resembles breadcrumbs. Stir in the sugar.
- Turn the apple mixture into a shallow baking dish (the kind you would use for lasagna) and sprinkle the crumble mixture over.
- Bake for about 30 minutes until the crumble is starting to brown on top.
- Serve with a dribble of fresh cream, or with custard.