Tag Archive for 'almonds'

Apple Crumble

Over a decade ago, my English mother-in-law shared her basic and delicious apple crumble recipe with me. It is one of my favorite desserts of all times and I have made it countless times over the years. Mostly with apples, sometimes rhubarb or berries. I tweaked the recipe in various directions, my favorite change being the addition of almonds and extra oats, but mostly I tried to figure out how to get that crumb texture just right every time. I also ventured into the world of vegan, gluten and sugar free crumbles, which were still good, but perhaps a little too wholesome. There is no doubt that butter is a crucial ingredient in crumble and without it, it’s just not the same. A little goes a long way however, so don’t worry.

The best part of making crumble is how quick it’s done and how satisfying it is in the end. I have to admit, I much prefer making a crumble than let’s say apple pie. Pie crusts are not my friend, they take too long and are not fool proof. This crumble recipe on the other hand is so easy, you can give it to your kids and put them in charge. No worries.

My favorite apples to use here are Fuji apples. They taste great, keep their shape and still soften nicely. If you can’t get Fujis, ask your greengrocer for a good baking apple. Sometimes I add some cranberries, to make it a bit more interesting. As you can see not everyone in my family agrees with me…

Sorry, this recipe requires a scale, but this is how I inherited it from my mother-in-law. Go out and buy one as even in the U.S., metric recipes are becoming much more popular. You can’t beat the accuracy.



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Berry and Almond Scrunch

I first ate this dessert in London’s “Food For Thought” restaurant 20 years ago and I liked it so much that I had to eat it whenever I was in London. About 10 years later, I discovered there was a “Food For Thought” cookbook. Luckily it contains the Scrunch recipe, which I have made ever since, especially during summer. My favorite fruit combination is strawberries, raspberries and blueberries, but if you only have strawberries, that’s also fine. Sometimes I combine the berries with chunks of ripe mango, mmmm. It is loved by all and makes for delicious breakfast if you should be so lucky to have some left over. I adapted the recipe slightly over the years and use drained whole or low-fat yogurt instead of the yogurt/whipped cream mixture the original recipe asks for. After draining the yogurt for at least 5 hours or over night (see pictures below), I add some freshly squeezed orange juice and maple syrup and stir it all together. It comes out very creamy and you would never miss the whipped cream. Enjoy!

Berry and Almond Scrunch

Serves 10

Base                                                                                                                                                                                                                                                                                           300 g rolled oats
150 g whole wheat/spelt flour
100 g butter cut into pieces
100 g brown sugar

Melt butter and set aside to cool. Mix dry ingredients, pour in melted butter and combine well. Press evenly into baking tray or 2 cake pans and refrigerate for 30 minutes. Preheat oven to 200C (400F).

Bake for 15-20 min until light golden. Let cool and cut/break into 1 inch pieces.

Cover base with washed and halfed strawberries ( about 3 punnets) or other fruit or your choice.

Glaze                                                                                                                                                                                                                                                                                      Mix juice of 1 orange and 3 tablespoons of strawberry or other jam in small pan and heat till jam is dissolved; let cool down and drizzle over berries

Yogurt Topping   

1 1/2 kg whole or low-fat milk yoghurtdrained over cheesecloth lined colander for several hours, or greek style yoghurt (which is thick already and doesn’t require draining)
Juice of 1 orange
Maple syrup or honey
to taste (about 4 tablespoons)
Mix until smooth and pour over fruit.
Top with 1/2 cup toasted sliced almonds.

Serve immediately or refrigerate until use.