Receta APPLE CRISP ... still nostalgic about London & FBC!
… so I zeroed in on a crisp! Just had to add some ‘London nostalgia’ to my dessert. What I decided to use was the Linswood ‘Milled nut flour‘ from the enviable goodie bag that we got at the FBC ’09.
The bags were organised by no other than fabulous Beth of Dirty Kitchen Secrets, and would have left you drooling! The Linswood site is worth a stop over because it’s brimming with a wonderful array of super foods as well as recipe ideas! Thank you Beth … I do love my goodie bag to bits!! That’s what inspired my CRISP!!
What’s the difference between grunts, slumps, buckles, cobblers, crisps, crunches, pandowdies, and brown betties?
All of these quick and simple desserts are made of fruit topped with a biscuit dough or a crumbly mixture of flour, butter, and sugar.
If biscuit dough is dropped by the spoonful on top of the fruit, it makes a lumpy, “cobbled” surface–like a street paved with round stones–and so the dish is a COBBLER.
Traditionally, if the biscuit is stirred into the fruit during cooking, it’s a PANDOWDY.
To be a CRISP, a CRUMBLE, or a CRUNCH, the fruit must be topped with some variation of a butter, sugar, and flour topping.
Typically, a CRUMBLE has flour, sugar, butter, and oatmeal; a CRISP has flour, sugar, butter and nuts; and a CRUNCH has sugar, butter, and breadcrumbs. There are also cake-like (instead of biscuit-like) variations, which include BROWN BETTIES and BUCKLES.
Some of the funny names, which date back to early American cooking, have a British influence (you know, the people who created BUBBLE and SQUEAK). SLUMPS and GRUNTS, for example, both have a large biscuit over the fruit. But a SLUMP is cooked uncovered, so it slumps on the serving plate, and a GRUNT is covered, which steams the biscuit topping and lets the fruit gurgle–or grunt–while cooking.
APPLE CRISP
Serves 8
Ingredients:
- 6-8 firm apples; (crisp ones, a bit tart are fine)
- Juice of 1 lemon
- 2 tbsps vanilla sugar or regular
- 1 tsp cinnamon powder
- 1/2 walnuts, chopped
- 1/2 cup black dried grapes or raisins
- Topping
- 2 heaped tbsps plain flour
- 2 tbsps brown sugar
- 2 heaped tbsps milled organic seeds
- 1/4 cup butter; chilled
- 1/2 cup rolled oats
Method:
Core,peel and dice apples. Toss them with lemon juice immediately after all have been chopped or they turn brown.
Mix in the dried black grapes, walnuts, cinnamon & sugar.
Put into 8 individual ramekins or a shallow pie dish (9” or 23cm or 1L), and press lightly into place.
To prepare crumble:
Mix milled flour, plain flour and sugar with a spoon in a dry bowl.
Put in cold butter cut into pieces and work with finger tips to make a breadcrumbs like texture.
Now toss in the oats lightly with a spoon.
Assemble:
Preheat the oven to 180C.
Put this crumble over the apple mixture, pressing down gently to cover the top & seal the fruit in.
Bake till top light brown and stewed apple juice begins to appear on edges/about 30minutes. If the top begins to brown too quickly, cover with foil until done.
Serve with either a dollop of whipped cream, or vanilla ice-cream.
Note: Warm in microwave if need be before serving.
Thank you for stopping by!