Monday, 11 September 2017

Jazz Apple Cinnamon Crumble

Readers. I've returned safely from my Thailand adventure (blog posts coming soon, promise) and for now have a lovely little easy recipe for you to try, in conjunction with Jazz Apples.

Have you tried them before?  They are a cross between a Braeburn and Royal Gala apple and are grown in the UK.  They are tangy, yet sweet and are perfect for both snacks and for cooking with. They can be kept in the fridge (meaning they will last around 4 weeks) and you'll find them available year round.

This very easy, 6 ingredient crumble is made without dairy, so suitable for a range of diets. It’s slightly lower in fat than a traditional buttery crumble, but makes for a tasty, filling and warming Autumn dessert.  This recipe will make between 4-6 individual crumbles, depending on how full you make each ramekin. 

jazz apple cinnamon crumble

Ingredients

6 medium Jazz apples (I found mine in Sainsbury’s)
3 tablespoons caster sugar
2 tablespoons water
½ teaspoon cinnamon
Crumble Topping
1 heaped tablespoon plain flour
2 heaped tablespoons porridge oats
2 tablespoons caster sugar
1 heaped tablespoon coconut oil (solidified)
Pinch of cinnamon

Method

  1. Peel, core and chop 6 Jazz apples and add to a medium sized saucepan with a lid.  Add the sugar, cinnamon and water.
  2. Heat the hob to medium and add the pan of Jazz apples, sugar, cinnamon and water to the hob.  Bring to the boil, then reduce to a simmer for around 20 minutes. Keep the lid on the pan for the first half of cooking time, you can remove halfway through if the apples are looking a little watery.  Stir during cooking and remove from the hob once you have a soft fruit stew.  Allow to cool.  The mix should be fairly smooth and sweet.
  3. Preheat the oven to 180c (fan) and grease 4-6 ramekin dishes. Whilst the oven is heating, make your crumble topping.
  4. To make the crumble topping add the flour, oats, cinnamon and sugar to a bowl.  Mix together. 
  5. In a separate cup, melt the coconut oil in the microwave for approx. 40 seconds until melted and liquid. 
  6. Add the melted coconut oil to the dry mixture and stir to bring the crumble together. 
  7. Add even amounts of stewed apples to the ramekins, to between half and three quarters full.  Then, add the crumble mix on top.  Pat down until flat on top of the apple.
  8. Add the ramekins to a baking tray and transfer to the oven.  Cook for 20-25 minutes until golden on top.
  9. Remove from the oven and allow to cool for 5-10 minutes before serving.   Serve with vanilla ice cream, or if keeping to dairy free, serve with raspberry sorbet.
jazz apple cinnamon crumble

This post is sponsored by Jazz Apples

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