Autumn is upon us, and friends-with-trees are generously sharing bags of apples with us, and it is time to make Proper Puddings [served with custard – or natural yogurt if I am feeling
lazy healthy] But do you make Crumbles, Cobblers, Crisps, Buckles, or Brown Bettys? The Huffington Post had a useful article explaining the differences a few years back. Many people say that the Crisp is the US equivalent of the British Crumble – and that the former contains oats, the latter doesn’t. Personally I disagree, having always put oats in my crumble, but does it really matter if the end result tastes good?
Karen, from Rhode Island, who blogs at SewManyWays shared a recipe for her Apple Crisp recently. This is for a 13 x 9” pan. I used my two large pyrex casseroles and made one to eat, one to keep. I also used some of the blackberries we had picked when Adrian and Marion visited.
10 cups of apples, peeled, cored and sliced [thats 3lbs worth]
1 cup white sugar
1 Tablespoon flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup porridge oats
1 cup plain flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon bicarb. of soda
1/2 cup butter (4 oz), melted
Preheat oven to 160ºC fan. Place apples in 13 x 9 pan [or 2 smaller ones] Mix other dry filling ingredients, sprinkle over. Pour over the water. Mix topping ingredients together, spread evenly over fruit mix. Bake at 160ºC for 45 minutes. Serve warm or cold.
The verdict; Bob said it was crisper than the crumbles I usually make, and had a pleasant biscuity taste to it. I think the proportion of oats to flour is higher in Karen's recipe. Thanks K for this one.