It's Fall and you did it again, didn't you? You know it. Doesn't matter the year or the place. You went apple picking for a fun activity and ended up with a bushel. And who can blame you? They are gorgeous, ready, and so many varieties to choose from.
But...bushel so now you need to do something with those apples and there's only so much sauce you can make.
I'm here to help you out with a few simple recipes here and there because I wouldn't be writing this if the person above were/were not me. Relatable.
Anyway, this IS NOT a pie, no matter what the title may lead you to believe. Sorry. It was funny.
No this is much more of a crumble. So pie-like, but a win for us disaster-laden bakers. No butter cutting, flaky disasters, or dough-covered walls. A sturdy crumble. One you can eat for an indie dessert if you want, but this is breakfast for me, and I made it up in like a few minutes. I'm not an influenster, people. I just like to cook.
***NOTE: Use whatever you desire for the crumble. This is what I had on hand.
Filling:
1 large apple, cored and diced (leave the skin on)
1 tsp ground cinnamon
Crumble-ish:
1/4 c oats
1/2 tbsp chia seeds
1 tbsp chopped pecans
1 tbsp dried coconut
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
Tiny pinch of cardamom (OPTIONAL)
Tiny pinch of fine grain sea salt
1 tbsp pure maple syrup
1 tsp melted coconut oil
1 tbsp Greek yogurt (or yogurt of choice) for topping (optional).
Drizzle of maple syrup or honey for topping (optional).
Pre-heat oven to 325 degrees.
Mix apples and cinnamon in a bowl. You're done.
Mix all crumble ingredients thoroughly.
Place the apples in a seasoned 8" cast iron skillet (or grease a small ovenproof dish with oil of choice or butter). Top with crumble.
Bake for 25-27 minutes. Apples will be soft and the crumble will be dry and crumbly. Perfect texture mish-mash.
Place into a warmed vessel (I like a warm bowl).
Top with yogurt and honey, yogurt and maple syrup, yogurt, honey, maple syrup, or....stop talking I'm eating (got it got it!)
Enjoy!
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