The Apple Crumble in the Room - Sweet Potato Chronicles

The Apple Crumble in the Room

You know what it's like, as soon as you decide you're not going to do some­thing it's all you can think about. When you real­ize you can't swear in front of your kids, the only thing that wants to come out of your mouth are the foulest words.  Like­wise, since I pro­posed hav­ing dessert just once a week all I started to obsess about choco­late cake, choco­late chip cook­ies, any kind of pie, ice cream, well, you get the idea. I also needed a lit­tle bribe for my girl this past week­end. I was going out on Sat­ur­day night. I knew Esme wasn't going to be happy about it but three days into Ben's most recent work trip to NYC and Mama needed a cock­tail. So I told her we could make a crum­ble together on Sat­ur­day after­noon and she could share some with our sit­ter. It also gave us a chance to catch up on some things. For instance, you prob­a­bly know that when lions have tea par­ties they wear fancy dresses but you prob­a­bly don't real­ize they buy their cakes in stores, "because they don't have the materials."

The Apple Crum­ble in the Room

4 medium apples peeled and chopped
1 cup frozen mixed berries
1 cup frozen rhubarb
1/2 cup whole wheat flour
3/4 cup oats
1/4 muesli (any gra­nola would do but if you don't have it, increase the flour and oats a bit)
1/4 cup brown sugar
3/4 stick of cold but­ter
pinch of cin­na­mon

Method

Pre-heat the oven to 350 degrees. I was mak­ing apple­sauce, too, as I use it as baby food for Julian, snacks for Esme and in bak­ing, too. I pre­pared seven apples — four for the crum­ble and three for apple­sauce.

Add the frozen fruit to the apples and toss. I don't add sugar here as most crum­ble recipes do. I'm not just being health con­scious when I say I don't think it needs it! Pour all the fruit into your bak­ing dish.

Mix the dry ingre­di­ents together well. Cut the cold but­ter into small pieces — roughly pea size — and add it to the dry mix­ture. Toss it together until each piece of but­ter is well coated with flour, the but­ter should be evenly dis­trib­uted through­out.

Care­fully pour the oat mix­ture over the fruit mak­ing sure to cover it all. It won't be a thick layer of crum­ble. Pop in the hot over and bake for 50 min­utes to an hour. While the crum­ble was in the oven I made apple­sauce. Mak­ing apple­sauce is super easy. Just place the chopped apple in about an inch or so of sim­mer­ing water, cover and let it cook for about ten min­utes.

Let the apple cool a bit before giv­ing it a whiz with the hand blender. You could use a  potato masher if you don't have one, but if you're going to be mak­ing baby food the sub­mer­sion hand blenders really do kick butt.

We go through so much apple­sauce I don't bother to freeze it the way I do with all the other baby food I make. A jar like this doesn't last a week for us. Let it cool a bit before putting the lid on and stor­ing it in the fridge.

When the crum­ble is done the fruit will be bub­bling and the top  will be golden. It goes with­out say­ing that some vanilla ice cream would be great with this crum­ble but it's also very good plain.

  

One Comment

  1. […] Apple Crum­ble  is the con­su­mate apple dessert, and this low-sugar recipe doesn’t disappoint. […]

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