Sunday, September 13, 2009

Apple Crumble and Apple Pie for the Apple of our Eye ~ Krishna's Favorite Neha Didi

Happy Birthday Neha Didi....
She's one of the sweetest, loving and most sincere people I have ever met..... remember sharing my Nancy Drew books with her... have learnt so much from her... her patience is amazing.... She was the one who lost lots of weight and inspired me to get on track aswell.... If it wasn't for her... this post on 'Minus 17 kgs', would never have been possible.
The loveliness of golden apples.... tart yet sweet in their own way.....

My bua[my dad's sister] is an awesome baker [who needs post entirely dedicated to her] was over and i just had to learn something from her while she was over. This is her recipe...

Apple Crumble

Fruit Filling
6 cups peeled and cored apples chopped into 1/2-to 3/4-inch pieces (about 6 large apples)
4 tablespoons sugar
1/2 teaspoon fresah ground cinnamon
2 teaspoons fresh lemon juice
5 Cloves

Crumble Topping (Makes about 3 cups crumbs)
3/4 cup unbleached all-purpose flour
1/2 teaspoon salt
4 table spoons cold unsalted butter, cut into 3/4-inch pieces


Mix the Topping
Put the flour and salt in a large bowl and use a large spoon to stir them together.
Add the butter pieces, stirring to coat them with the flour.
Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white and crumbly.

Prepare the Filling
Preheat the oven to 350°F.
Put the apples in a glass or ceramic baking container.
Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well.
Mix the sugar and cinnamon together in a small bowl.
Sprinkle the sugar mixture and lemon juice over the apples.
Stir the mixture to combine the ingredients, spreading them in an even layer in the baking dish. Set aside.

Spread the crumbs evenly over the apple mixture.

Bake and Serve the Crumble

Bake about 40 minutes until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a toothpick.

Let the crumble cool about 15 minutes before serving.

Spoon the warm crumble onto individual plates and serve with a scoop of vanilla ice cream, if desired.

The crumble can be baked a day ahead, cooled, covered, and stored at room temperature. Warm it, uncovered, in a preheated 250°F oven for 15 minutes.
Apple Pie
Use all the above ingredients to make the fruit filling.
Rub some more butter to the crumble and knead it into a dough by adding ice cold water.
Let the dough chill for 30 minutes.
Pre heat the oven.
Roll it out into a disc 1/4 of an inch thick.
Place it in the pie dish and flatten it out.
Poke a few holes with a fork or knife.
Blind bake for 15-20 minutes, remove from oven.
Add the filling and seal the pie.
Bake for about 40 minutes or till the pastry is golden brown.

Neha didi is a huge fan of Lord Krishna.....

Love your smile Neha didi.....

1 comment:

Suma Rowjee said...

Looks delicious!! Have never tried making crumble.. gotta try!