Tag Archives: apple

Apple Strudel (Or: I really like apples)

In a lovely coincidence, I happened to make Apple Strudel the same week that the lovely lads and ladies on the Great British Bake Off had a strudel challenge. It’s like it was meant to be. It probably had more to do with the 1kg of apples I had picked up at the market the week before that were judging me from their fancy fruitbowl. Whatever the reason, strudel was made and I carted it off to a dinner party/games night at a lovely friend’s home and it was a tasty to ending to a deliciously autumnal meal (yes, spring is here, no, I don’t accept it, AUTUMN FOR PRESIDENT).

Disclaimer: We are a cooking blog, but we are people too. I find that I have things in my life that I prefer to do that don’t involve the multi-hour process to create butter puff pastry, so I tend to buy the fanciest brand I can afford from the frozen section and call it a day. If you can actually tell the difference, you impress me, because I’ve made many kinds and I really can’t. It is just not worth it to me for a casual meal, and if you can play with store-bought and get it to do what you want, I say take that extra time you have to drink a cider, eat some good cheese and pat yourself on the back for your excellent time management choices.

One day we’ll probably do puff pastry and I’ll be all “IT’S SO WONDERFUL I DON’T KNOW WHY I DON’T MAKE IT ALL THE TIME”, and you can point me back to this post and heckle me if you like, I won’t care though, because no matter what, in the end, I’ll have a belly full of pastry!

So, back to the strudel. I have a fear of runny liquid insides ruining my strudel, so these apples are cooked twice before they are rolled inside pastry for the final filling. This means that it is a very soft filling once cooked for the second time. All the apples collapse into the raisins and disappear into your tummy in seconds.

I made two, and the four of us ate it all.

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Apple and Cherry Crumble

Apples and cherries should just get married, they’re so perfect together. I enjoy eating this crumble so much, and have been making it fairly regularly through Winter and into Spring. It is friendly to variations like subbing out either of the fruits for apricots/blueberries/rhubarb (with extra sugar)/plums/peaches but the cherry and apple combo is my favourite.

You can leave the apple peel on if you like (as I’ve done here), but if you’re being fancy, or like me you enjoy it when the fruit collapses all willy-nilly into itself, then peeling the apples is your best bet.

Apple and Cherry Crumble

Time: 20 mins prep, plus 35 cooking time
Yield: Serves 4 – 6 with cream/icecream

1 kg apples (I like Granny Smith’s)
500g box  frozen cherries (or about 700 grams of fresh cherries, which you’ll need to pit)
1 lemon (or 1 tsp lemon juice)
3 tbsps brown sugar
2 tsps ground cinnamon
1 tsp ground ginger
1 tablespoon cornflour

for the crumble topping:
1 cup plain flour
1/2 cup white sugar
2 tbsps brown sugar
1 tsp cinnamon
100gms butter, cubed

Do ahead

Grab a large pie dish, using one of the cubes of butter, rub all over the inside of the pie dish and lick your buttery fingers.

Preheat your oven to 190C (fan forced)

Prep the fruit

In a small bowl mix the brown sugar, cinnamon, ginger and cornflour, using a fork to break up any lumps.

Peel, core and chop the apples into about a 1 inch dice (or the size of your cherries). Squeeze half of the lemon over the apples to stop them from browning.

If you are using fresh cherries, wash and pit them. If you are using frozen cherries, give each of them a quick squeeze as you drop them into the bowl to make sure the pit has been removed.

In a large bowl, combine the lemony apples, cherries, and the sugary spiced mixture. Using your hands, mix gently to coat the fruit.

Pour the fruit ino the buttered pie dish. Push it down so that there is a small lip around the edge for the crumble to sit in and then you really want the fruit to sit up above the lip  a little in the middle, so mound it up, as it will collapse a bit during cooking.

I was trying to be fancy and cut the fruit into thin slices, don’t be like me, it went to mush. Boo.

Making the Crumble

Add the flour, sugars, cinnamon and butter to a bowl. Using your fingers, rub the butter into the flour until you have a sort of rubble texture.

Carefully pour/plop/pat this on top of the fruit mixture. Pat down firmly.

Set pie dish on a tray/cookie sheet covered in baking paper and put into the middle of your preheated over for 25 – 40 minutes. If the top starts to brown too much, remove the crumble from the oven, break the topping up a little and then place back into the oven (this lets ALL of the crumble bits have a chance to brown).

Serve with cream or icecream.

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