02
October
2015

Warming apple crumble from the Pixton Kitchen

A delicious recipe from our chef Sara

Autumn days are here and with them we have seen the arrival of masses of apples. So now is the time to get creative in the kitchen to use up this wonderful bumper crop.

 

It seems like the trees at Emerson produce lots of fruit every other year, so it’s a good idea to try to preserve it when you’ve got it. The Pixton kitchen is busy these days making all things apple: baked apples with custard, apple crumbles and cakes, jellies, compotes and chutneys- the list is endless! So here are a couple of recipes to try out if you’ve got a few apples trees in your garden that need using.

 Apple Crumble (serves 6)

For the apples:

  • 500g cooking apples
  • 50g brown sugar
  • 1 tsp. each cinnamon,                
  • cardamom
  • 200g flour
  • 250g rolled oats
  • 300g butter, soft
  • 200g brown sugar
  • pinch salt
  • teaspoon cardamom

For the crumble: 

  • 200g flour
  • 250g rolled oats
  • 300g butter, soft
  • 200g brown sugar
  • pinch salt
  • teaspoon cardamom

Wash and core the apples and cut away any blemishes. Chop into 1 inch pieces. Mix with the sugar and spices. Pre-cook in a pot for about 10 minutes with a splash of water or apple juice. Pour the fruit into a baking tray. Mix the crumble mixture, using your fingers to mix the butter into the other ingredients. Sprinkle over the top of the apples. Bake at 200° or gas mark 5 for about 30 minutes or until the crumble is a golden colour. Serve with cream or custard.

 Crab Apple Jelly

  • Crab apples
  • water
  • sugar
  • spices

The quantity for this recipe varies depending on how many apples you have, so just keep in mind the ratio. Collect the crab apples, wash them and remove any leaves or debris. Put into a heavy-bottom pot and fill with water to just cover the apples, over high heat. Just when the water starts to boil, turn off the heat and let it steep as it cools. Pour into a muslin or cheese-cloth to strain the liquid from the pulp. Careful not to squeeze the bag as this will make cloudy jelly.  Leave the bag hanging over a bowl for a few hours or overnight. Measure out the liquid and add an equal amount of sugar, and boil slowly to reduce and set. Here you can also add a spice bag with things like cinnamon sticks, star anise or cloves. Test if it has set by dropping a small amount onto a cold plate to see if it hardens. When it has set, pour into hot, sterilized jars.

 

crab-applesm

 

 

 

 

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