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A lovely crumble is a tasty way to use your apples and makes a
quick and easy desert.
Cinnamon Raisin Apple
Crumble
6 tbsp. flour
3 tbsp. whole wheat flour
3 tbsp. quick oats
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
2 tbsp. margarine, cut into pieces (or butter)
4 apples, peeled, cored, chopped
1/4 cup raisins
1/4 cup sugar
1/2 cup apple juice
2 tbsp. lemon juice
Preheat oven to 375F. In a medium mixing bowl, whisk together
the flour, whole wheat flour, oats, brown sugar, cinnamon, cloves
and salt.
Use your fingers to rub the margarine until the mixture
resembles coarse meal. Set aside. In an 8 x glass pan, stir
together the apples, raisins, sugar, apple cider and lemon juice.
Pat the filling into an even layer. sprinkle the reserved
topping over the apples and bake for 20 minutes. Use a spatula or
table knife to make cuts through the crumble all across the top,
dispersing the juices into the topping.
Bake for an additional 25 minutes, until nicely browned and
bubbling. Place on a rack and let cool for about 15 minutes.
Apple Chutney*
3 pounds cooking apples, peeled, cored and diced
3 pounds onions, peeled and chopped
3 cups sultanas
1 3/4 cup soft dark brown sugar
2 1/2 cups malt vinegar
2 tbsp. ground ginger
2 tbsp. salt
1/2 tsp. cayenne
Put all the ingredients into a preserving pan and bring to a
boil. Reduce the heat and simmer gently, uncovered, for about 1 1/2-2
hours, stirring occasionally, until the is very thick and no
excess liquid appears when it is parted with a wooden spoon.
Spoon the mixture into warmed, sterilized jars and cover
immediately with airtight covers. Label when cold. *From The
Complete Vegetarian Cuisine. Published by Pantheon Books.
Cinnamon Apple Crepes*
Crepes:
3/4 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. baking powder
1 whole egg
2 egg whites
1 cup evaporated skimmed milk
1/4 tsp. vanilla extract
Filling:
1 1/2 cups low-fat cottage cheese
1-2 tbsp. sugar
1 tsp. freshly grated lemon peel
1/4 tsp. salt
1 1/2 cups peeled and grated apple, firmly packed (1 large apple)
1/2 tsp. cinnamon
Sift together the flour, salt, and baking powder. In a blender
or food processor, whirl the dry ingredients with the egg, egg
whites, evaporated skimmed milk, and vanilla for about 30 seconds
until well blended. If necessary, stop once and scrape the sides
of the blender or processor with a rubber spatula.
Heat a skillet and add 1/8 cup of batter and thinly coat the
pan. Cook each crepe until the underside is slightly browned and
the top looks dry, 1/2 to 1 minute. Lift the edge of the crepe
with a spatula, take hold of it with the fingertips of both hands,
flip if over in one fluid motion, and cook the other side for 15
to 20 seconds, or until just light brown. Remove the crepe to a
platter.
Continue making crepes and stacking them on the platter until
no batter is left. The cooked crepes won't stick together. If,
however the crepe batter begins to stick to the cooking pan, try
using a light coating of cooking spray. Fill and bake immediately
or freeze for future use.
Preheat oven to 350 degrees.
In a food processor or blender, puree the cottage cheese,
sugar, lemon peel, and salt until very smooth. Transfer the puree
to a bowl and thoroughly mix in the grated apple and cinnamon.
Place about 3 tbsp. of the filling on the lower half of each
crepe, roll it up, and lay it, seam side down, on a baking dish
prepared with cooking spray. Cover and bake for about 15 minutes,
until hot. *From Moosewood Low-Fat Favourites. Clarkson Potter
Publishers.
bugus@ladybugorganics.com
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