Comfort food and Apple Pots
Today's cold snap has helped me take refuge in my cookery, but it's also an excuse for comfort food and the recipes I know. So, out came the Barabrith ingredients and also (mainly because I made the mistake of buying some recently and now have the taste...!!) some of my chocolate hot cross buns.
Yes, I know Easter is a while away, although you wouldn't guess looking in the shops, where eggs started appearing as soon as the mince pies disappeared! Forget the cross (for now) and just enjoy the spiced niceties. Search the recipe on the right...
Today's recipe I made a few days ago, and is the simplest apple crumble ever!
Now, I used some apple puree I had made and frozen, so first tip is when making the puree, make a big batch and freeze smaller ones.
Individual almond sprinkle-topped apple pots.
Make apple puree using whatever apples you have. I used up some eating apples passed their best. Bramley's are the usual choice and cook down beautifully, but are sharp. Eating apples are sweeter, but need to be cooked long enough to break down.
Chop the apples into smallish cubes.
Place in a pan with 2-3 tbsp of water and a tbsp of vanilla sugar.
Bring to the boil, then turn down and simmer until the apple is soft and broken down to a puree. Mine took about 15-20 mins, but this will depend on the apples.
Once cooked and cooled, put the puree in a ramekin dish. I pushed a few frozen blueberries in too!
For the very easy topping (for two pots), mix 4 tbsp of ground almonds with 2 tbsp golden caster sugar, or light brown sugar and a tsp of ground cinnamon. That's it!
You can then add some flaked almonds if you wish, or sprinkle them on top.
Add anything you fancy 😊
Bake the pots for 15-20 mins at 180°C and serve. The topping will be turning golden and the apple will just be starting to peek through the almond layer. Yum!!
Yes, I know Easter is a while away, although you wouldn't guess looking in the shops, where eggs started appearing as soon as the mince pies disappeared! Forget the cross (for now) and just enjoy the spiced niceties. Search the recipe on the right...
Today's recipe I made a few days ago, and is the simplest apple crumble ever!
Now, I used some apple puree I had made and frozen, so first tip is when making the puree, make a big batch and freeze smaller ones.
Individual almond sprinkle-topped apple pots.
Make apple puree using whatever apples you have. I used up some eating apples passed their best. Bramley's are the usual choice and cook down beautifully, but are sharp. Eating apples are sweeter, but need to be cooked long enough to break down.
Chop the apples into smallish cubes.
Place in a pan with 2-3 tbsp of water and a tbsp of vanilla sugar.
Bring to the boil, then turn down and simmer until the apple is soft and broken down to a puree. Mine took about 15-20 mins, but this will depend on the apples.
Once cooked and cooled, put the puree in a ramekin dish. I pushed a few frozen blueberries in too!
For the very easy topping (for two pots), mix 4 tbsp of ground almonds with 2 tbsp golden caster sugar, or light brown sugar and a tsp of ground cinnamon. That's it!
You can then add some flaked almonds if you wish, or sprinkle them on top.
Add anything you fancy 😊
Bake the pots for 15-20 mins at 180°C and serve. The topping will be turning golden and the apple will just be starting to peek through the almond layer. Yum!!
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