apple crumble

[deird1]

Cooked recipe #17 tonight, with background entertainment of Batman the movie, and then a royal wedding. I'm not sure which one suited the apple crumble more, thematically speaking...



Most of the ingredients were already in my pantry, but I had to go and buy the apples, and some cream. Picked them out very carefully, checking for bruises and other random marks... and then dropped the whole bag onto a hard floor within metres of the cash registers!

Disaster! Apples covered in sudden bruises, apples covered in cream, plastic bag covered in cream, cream suddenly much more whipped than it was supposed to be! Horrors!

All was well, though. Interestingly, bruises don't seem to affect the taste of the apples at all, in the end.

Comments

[velvetwhip]

Glad the bruises were not ruinous!


Gabrielle

[guy-who-reads.blogspot.com]

Oh, yum! I love crumble - apple, strawberry, rhubarb (do you have rhubarb in Australia?), strawberry and rhubarb - all delish. Bruising shouldn't have a negative effect on the flavor of the apples in a crumble or a pie - you've got to cut the apple up anyway, so you just cut the bruise out at the same time. It does reduce the amount of apple going into the recipe a little, I suppose, but I generally wing that anyway - 2 cups, 3 cups, if the apples fill the dish, it's all good.

My favorite recipe calls for a crumble crust on the bottom of the dish and a simple sugar syrup poured over the fruit before baking, which works very well with rhubarb (which is quite tart), and not quite as well with apples (which are not).

Simple sugar syrups and whipped cream are, I think, among the most magical of the kitchen rituals I do - opaque to clear, liquid to solid - amazing stuff.

[klme.livejournal.com]

I would love to see this!!

[guy-who-reads.blogspot.com]

http://little-carrot.livejournal.com/352307.html

That's the most recent effort, with both rhubarb and apples.