Apple-picking season commences in late August or early September and continues to last till November. There are many varieties of apples available in the market. You find them in a range of colors including green, yellow, red and russet. Each variety has a different texture and flavor. You would find apples that are crisp, soft and sweet. When you are choosing apples for your recipes ensure that they are firm. Avoid bruised apples.
Apple Crumble Loaf
- Butter – 140gms, cubed, 1 tsp for the tin
- All-purpose-flour – 250g
- Mixed spice – 2 tsp
- Raisin – 100g
- Light brown sugar – 140g
- Egg- 3 nos beaten
- Apple – 2 peeled, cored, and chopped
- Milk – 5tbsp
For The Topping
- plain flour – 1tbsp
- Butter – 25g
- Light brown sugar – 25g
- Nuts (hazel, cashew) – 1 tbsp.
Heat the oven to 180 degrees Celsius. Prepare a loaf tin.
In the processor, add the flour, spice and butter to get
the consistency of fine crumbs.
To this add the sugar and blend well.
Now pour it into a mixing bowl and add apples, raisins, beaten eggs and milk. Combine them well and then spoon it into the loaf tin.
Use a spoon to smooth the top.
To make the topping, make a rough crumble by rubbing together the flour, butter, and sugar.
Sprinkle evenly over the cake mixture and bake for 50 minutes or until the skewer comes out clean.
- unsalted butter – 2 tbsp.
- Onion – 1 small
- Frozen puff pastry – 1 sheet
- Apples – 2 large ones
- Gruyere – 4 ounce
Preheat oven to 400 degrees F. Line the baking pan with parchment paper.
In a small pan melt the butter over a medium flame. Sauté onion till it softens.
Roll out the puff pastry. Cut the dough into four 6 1/2 by 5″ rectangles. Transfer this onto the baking tin.
Divide half the onion mixture among each tart.
Layer the apples in overlapping rows on each tart.
Top the tart with cheese.
Dot with the remaining butter.
Bake tarts for 20 minutes or until apples are tender and the cheese turns golden color.
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