Monday, September 20, 2010

Apple Crumble

Among the hundreds of recipes for apple crumble, I tried a slightly different one tonight.

Notable: I used my new vanilla powder in the topping -- vanilla extract is not suitable for dispersing into the dry ingredients, so this allows a slight flavor variation, meant to go with French Vanilla ice cream.

Using a fork and a sharp knife, I mixed/cut the topping ingredients together until the butter was in olive-sized pieces.

Then I filled up my baking dish with sliced apples and a few orphaned strawberries, sprinkled the fruit with lemon juice, and topped with the topping. I baked it for around 50 minutes at 375° -- after a bit of cooling, it thickened up nicely. My baking dish is an odd size, but this would work in a 9 by 9 inch pan.

For the topping, I used:
1 cup classic Quaker oats
1 cup brown sugar (compact)
1/3 cup flour
1 stick butter
1/2 tsp. vanilla powder
1/2 tsp. cinnamon
a handful of walnuts (around 1/2 cup)


Jeanie said...

This looks wonderful and I AM a tad hungry! Your recipe looks somewhat similar to mine, though I usually ballpark the ingredients having done it a number of times. No vanilla -- I've never seen vanilla powder -- that could be a useful ingredient to scope out. Apple season -- don't you just LOVE it?

Mae Travels said...

Vanilla powder is new to me: I just bought it for the first time last month, and have been experimenting happily.