Showing posts with label Fruit. Show all posts
Showing posts with label Fruit. Show all posts
I do not think you can find a pudding on earth more comforting than Apple Crumble. Or Apple Crisp as it is also known in North America. The British like to call it a Crumble, and I'm with them.
Calling something a crumble automatically doubles the appeal of it, especially where desserts are involved. Apple desserts are a real favorite in my home non-stop, but apple crumbles are at the absolute top of the list!
.JPG "Double Ginger Apple Crumble")
There is something incredibly moreish about that crisp, buttery, sweet oaty topping. Add a few extras such as some some spices and its appeal builds.
When those spices come in the form of ground/powdered ginger, and minced crystalized gingerroot, well, slap my face. This hits a home run!
.JPG "Double Ginger Apple Crumble")
One thing I had to get used to living in the UK was calling the dessert course "Pudding." I can remember the first time I was asked would I like a pudding, I thought they were referring to North American Pudding and expecting to be offered a choice of vanilla, butterscotch or chocolate.
Imagine my surprise and delight when I realized I had the choice of any dessert under the sun (or at least on the menu!) In fact, they had nothing at all over there that even closely resembled North American pudding, unless you count custard and to be honest, the custard is not as thick by a long chalk as North American pudding is.
But I digress, we are talking about Crumble here. Apple Crumble. Double Ginger Apple Crumble and this, my friends, is like the Cadillac of Apple Crumbles. Trust me on this.
With a sweet, yet somewhat tart, brightly spiced apple filling, smothered in a buttery, almost oatmeal cookie like topping, spiked with two types of ginger, you are talking about the epitome of deliciousness here.
.JPG "Double Ginger Apple Crumble")
WHAT YOU NEED TO MAKE DOUBLE GINGER APPLE CRUMBLE
You most likely have everything you need in your kitchen right now to make this fabulous dessert/pudding!
For the fruity base:
- 1 1/2 - 1 3/4 lbs (680 - 775g) firm, tart baking apples (I used Northern Spy) (about 3 large apples)
- the zest and juice of 1 lemon
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch ground cloves
- 1 tsp vanilla extract
- pinch salt
- 3 TBS (40g) granulated sugar
.JPG "Double Ginger Apple Crumble")
For the topping:
- 2/3 cup (150g) butter, melted
- 1/4 cup (50g) soft light brown sugar
- 1/4 cup (50g) granulated sugar
- pinch salt
- 1 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1 3/4 cups (245g) plain all-purpose flour
- a large handful of old-fashioned oats
- 1 TBS (or more if you really enjoy it) minced candied crystalized gingerroot
To serve: (pick one)
- Whipped cream, warm custard sauce, pouring cream or vanilla ice cream (trust me when I tell you I have seen people pick all of them at once, or at least three.)
.JPG "Double Ginger Apple Crumble")
You want to use a ripe cooking apple for this dessert. Today I used Northern Spy apples. Gravenstein are nice, as are Bramley (in the UK), Cortland, and Granny Smiths. Sometimes a mix of apples will give you the best flavor.
Don't be tempted to over spice. This is just the right amount of spice. If you liked, you could add some ground cardamom. It has a nice, almost citrus like flavor. I have to say using orange zest and juice instead of lemon also adds a nice touch.
When it comes to a crumble however, it's all about the topping and this topping has flavor in spades. Don't leave out either of the gingers if you can help it. If you don't have crystalized ginger, but are lucky enough to have preserved stem ginger, you can use a knob of that in its place. Just pat dry and finely mince.
.JPG "Double Ginger Apple Crumble")
HOW TO MAKE DOUBLE GINGER APPLE CRUMBLE
Simple, simple, simple.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9-inch square, deep baking dish.
Peel, core and slice your apples. Place into a bowl. Combine the lemon zest and juice, cinnamon, cloves, nutmeg, sugar, salt and vanilla. Pour this over the apples and toss together until the apples are evenly coated with the mixture.
Pour the apples and all their juices, etc. into the bottom of the baking dish.
.JPG "Double Ginger Apple Crumble")
Whisk the melted butter and both sugars together. Stir in the salt, baking powder and ground ginger. Stir in the flour and candied ginger. Add the oats. The mixture should easily form clumps. If it doesn't, add a bit more flour (1 TBS at a time) until it does.
Sprinkle the crumble mixture evenly over top of the apples. Do not compress.
Bake in the preheated oven for 40 to 45 minutes, until the apples test soft when prodded with the tip of a sharp knife and the crumble topping is light golden brown. Leave to rest for about 15 minutes.
Spoon warm into bowls, garnished with a dollop of whipped cream, pouring cream, warm custard sauce or ice cream.
.JPG "Double Ginger Apple Crumble")
I cannot imagine anyone not liking this dessert. It ticks all the boxes. However, if someone perchance is looking for a different apple dessert, might I suggest the following:
CARAMEL APPLE SELF-SAUCING PUDDING -A delicious apple filled pudding that sauces itself. Serve warm with whipped cream or ice cream on top!
Yield: 6 - 8 (depending on appetites)
Double Ginger Apple Crumble
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
A beautiful apple dessert with a fresh and fruity base and a moreish buttery ginger and oat crumble topping. Enjoy with either cream or ice cream on top.
Ingredients
For the fruity base:
- 1 1/2 - 1 3/4 lbs (680 - 775g) firm, tart baking apples (I used Northern Spy) (about 3 large apples)
- the zest and juice of 1 lemon
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch ground cloves
- 1 tsp vanilla extract
- pinch salt
- 3 TBS (40g) granulated sugar
For the topping:
- 2/3 cup (150g) butter, melted
- 1/4 cup (50g) soft light brown sugar
- 1/4 cup (50g) granulated sugar
- pinch salt
- 1 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1 3/4 cups (245g) plain all-purpose flour
- a large handful of old-fashioned oats
- 1 TBS (or more if you really enjoy it) minced candied crystalized gingerroot
To serve: (pick one)
- Whipped cream, warm custard sauce, pouring cream or vanilla ice cream
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9-inch square, deep baking dish.
- Peel, core and slice your apples. Place into a bowl. Combine the lemon zest and juice, cinnamon, cloves, nutmeg, sugar, salt and vanilla. Pour this over the apples and toss together until the apples are evenly coated with the mixture.
- Pour the apples and all their juices, etc. into the bottom of the baking dish.
- Whisk the melted butter and both sugars together. Stir in the salt, baking powder and ground ginger. Stir in the flour and candied ginger. Add the oats. The mixture should easily form clumps. If it doesn't, add a bit more flour (1 TBS at a time) until it does.
- Sprinkle the crumble mixture evenly over top of the apples. Do not compress.
- Bake in the preheated oven for 40 to 45 minutes, until the apples test soft when prodded with the tip of a sharp knife and the crumble topping is light golden brown.
- Leave to rest for about 15 minutes.
- Spoon warm into bowls, garnished with a dollop of whipped cream, pouring cream, warm custard sauce or ice cream.
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I am sharing a recipe today for ridiculously easy peach dumplings that will have your family licking their chops and you scratching your head, and wondering why you have never made them before!
I know it has had me licking my chops and scratching my head! These are the most delicious peach dumplings and are incredibly simple to make, using only a very few ingredients!
I adapted this simple recipe from one I found on a blog called Bellyful.
They are a bit of a cheat in that they use refrigerated croissant/crescent roll dough, but other than that they use simple ingredients we all have in our cupboards and larders.
This is fresh peach season. Why not take advantage of this beautiful fruit while they are so abundant and so deliciously fresh!!
You only need two peaches to make this lovely dessert, which means it is also a somewhat economical dessert. Two peaches. 8 servings? There is nothing wrong with that!
I am not sure about where you live, but here where I live you can often find the cans of croissant roll dough on special, so I always pick up a few when they are. I usually always have a can of them in the refrigerator.
.JPG "Quick & Easy Peach Dumplings")
They come in really handy, just to use for rolls (of course) but also for dessert and bakes such as this one I am sharing today.
For me, they are simply a great refrigerated store cupboard ingredients. I just always have them on hand and it is very rare that I don't.
.JPG "Quick & Easy Peach Dumplings")
WHAT YOU NEED TO MAKE QUICK & EASY PEACH DUMPLINGS
Very simple ingredients indeed. Although you can also use tinned peaches to make these and they are very good, if you have access to fresh peaches, do use them if you can!
- 2 medium peaches, pitted and quartered (4 wedges each, 8 altogether)
- 1 tin of refrigerated crescent roll dough
- 1/2 cup (120g) butter, melted
- 1/3 cup granulated sugar (65g)
- 1/3 cup soft light brown sugar (65g)
- 1 tsp ground cinnamon
- 3/4 cup (180ml) citrus soda pop (I used sugar free Fresca)
- Vanilla ice cream to serve
.JPG "Quick & Easy Peach Dumplings")
As I said do use fresh peaches if you can. There is no need to peel them, but if you must, dip the your peaches into boiling water for 30 seconds and lift them out. The peels should remove very easily.
You only need two. Cut them in half and twist to separate. Then cut each half into half again, creating 4 wedges from each peach.
.JPG "Quick & Easy Peach Dumplings")
You will need a can of refrigerated croissant/crescent roll dough. In the UK, the most common brand is Jus Rol Croissant dough. You will not get 8 servings in that case.
You could also use tea biscuit or scone dough. All work very well.
The soda pop is integral in creating the sauce that the dumplings bake in. They end up lovely and chewy on the bottoms and crisp, sweet, and delicious on the top. I used Fresca which has a lovely hint of citrus.
.JPG "Quick & Easy Peach Dumplings")
HOW TO MAKE QUICK & EASY PEACH DUMPLINGS
Nothing could be easier. This is such a fabulously simple dessert and yet, incredibly delicious!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8X8 inch baking dish. Set aside.
Separate the croissant dough. Place a wedge of peach neat the pointed end of each triangle of dough. Roll up towards the wide end, pinching the ends to seal. Transfer to the baking dish.
Melt the butter and then whisk in both sugars and the cinnamon until thoroughly amalgamated. Spoon this over top of the dumplings, covering them thoroughly.
Pour the soda pop around the dumplings in the baking dish, taking care not to pour it over top of the dumplings. You want them to crisp up in baking.
Bake in the preheated oven for 35 minutes, until golden brown and tender enough that a fork can be inserted easily into the dumplings. Let stand for 10 minutes.
Serve spooned into bowls with a scoop of vanilla ice cream on top.
.JPG "Quick & Easy Peach Dumplings")
There is no need to peel the peaches. You can use tinned peach halves in the place of fresh if you wish, but fresh peaches are the best.
Recommended sodas to use are 7-up, Sprite, Mountain Dew or Fresca. I think ginger-ale would also be nice.
This recipe can be easily be doubled to serve more people.
.JPG "Quick & Easy Peach Dumplings")
If you are British you will probably want to serve these dumplings with custard or pouring cream and that would be delicious. So would a dollop of clotted cream.
Here in North America, most usually the accompaniment will be vanilla ice cream. This is how I enjoyed them today. They were very, very, VERY good!
.JPG "Quick & Easy Peach Dumplings")
Some other ways that you might enjoy your peaches might be:
CRANBERRY PEACH CRISP - This is a recipe which goes together in a flash . . . you can put it together and then pop it into the oven while you are eating dinner . . . . by the time you have finished it will be done, ready to serve and eat.
GREEN PEACH SALAD - A really wonderful way to use up hard peaches that don't seem to be ripening. This lovely salad takes care of that issue in a most delicious way!
Quick & Easy Peach Dumplings
Yield: 8
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Quick and easy these are an incredibly tasty dessert option! Soft and gooey on the bottom, crisp and sugary on top. These are crazy delicious!
Ingredients
- 2 medium peaches, pitted and quartered (4 wedges each, 8 altogether)
- 1 tin of refrigerated crescent roll dough
- 1/2 cup (120g) butter, melted
- 1/3 cup granulated sugar (65g)
- 1/3 cup soft light brown sugar (65g)
- 1 tsp ground cinnamon
- 3/4 cup (180ml) citrus soda pop (I used sugar free Fresca)
- Vanilla ice cream to serve
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8X8 inch baking dish. Set aside.
- Separate the croissant dough. Place a wedge of peach neat the pointed end of each triangle of dough. Roll up towards the wide end, pinching the ends to seal. Transfer to the baking dish.
- Melt the butter and then whisk in both sugars and the cinnamon until thoroughly amalgamated. Spoon this over top of the dumplings, covering them thoroughly.
- Pour the soda pop around the dumplings in the baking dish, taking care not to pour it over top of the dumplings. You want them to crisp up in baking.
- Bake in the preheated oven for 35 minutes, until golden brown and tender enough that a fork can be inserted easily into the dumplings. Let stand for 10 minutes.
- Serve spooned into bowls with a scoop of vanilla ice cream on top.
Notes
There is no need to peel the peaches. You can use tinned peach halves in the place of fresh if you wish, but fresh peaches are the best.
Recommended sodas to use are 7-up, Sprite, Mountain Dew or Fresca. I think gingerale would also be nice.
This recipe can be easily be doubled to serve more people.
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One of my absolute favorite subjects in high school was Home Economics. I loved every aspect of it. The year was broken into three sections. One was sewing, one was home keeping and the third was cooking.
Try to guess what my favorite section was! You probably got that right in one guess! The Cooking!
In all truth I loved all of the sections. In retrospect I probably should have gone on to study Home Economics when I left school. Hind sight is 20/20 they say!
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My mother wasn't one to tolerate anyone "helping" her out in the kitchen. We could watch, but we had to stay out of the way. My mother went out to work when I was 11 and once I learned how to cook, I was given the responsibility to reheat things for supper and get them started each day.
But very little actually "cooking" or experimenting went on. I used to love to go to my friend Virginia's house. She was actually allowed to cook. In fact she was the chief cook and bottle washer in that house.
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I loved food and cooking and recipes, which is probably why I loved Home Economics so much! This recipe I am sharing today for an easy refrigerator dessert is a recipe that I learned how to make in Grade 9 Home Economics.
We were always given copies of all the recipes to put into our class folders. This is one of the few that remain in mine. It was declared good enough to put into my Big Blue Binder.
Not only is it a very easy dessert to make, but it is a very delicious dessert to make. It uses a few convenience foods such as lemon pie filling, canned milk and tinned peaches. Don't let that put you off. This dessert spells "WINNER" every time I make it!
.JPG "Peachy Lemon Whip")
WHAT YOU NEED TO MAKE PEACHY LEMON WHIP
Like I said there are a few convenience items, but they go very well together. I suppose in peach season you could use real peaches.
- 1 1/2 cups (135g) graham cracker crumbs (in the UK, use digestive biscuit crumbs)
- 1/4 cup (60g) butter, melted
- 3 1/2 ounces (4 serving size) lemon pie filling mix
- 2/3 of a can of carnation evaporated milk, well chilled (I put mine in the freezer until ice crystals form. Save the rest of the can for another use.)
- 2 TBS fresh lemon juice
- 2 cups (450g) well drained sliced peaches
.JPG "Peachy Lemon Whip")
Graham crackers are not readily available in the UK, although you can, or could, get them at some speciality shops. You can use the equivalent amount of Digestive biscuit crumbs.
Jut pop them into a food processor and process them until they are finely ground. They work and tast pretty much the same.
If you really wanted to shake things up you could use shortbread biscuit crumbs, but the graham cracker crumbs are the original.
.JPG "Peachy Lemon Whip")
Lets talk evaporated milk here. When I say evaporated milk I mean the milk that comes in the can that is simply milk which has been heat processed to remove a goodly portion of the water.
I am not talking about sweetened condensed milk, which also comes in a can, but which is thick and sweet with sugar.
I am talking about the milk. No sugar added. The most popular brand is carnation and it comes in several different fat contents. I use the full fat one.
.JPG "Peachy Lemon Whip")
You want the milk to be really well chilled. I put it in the refrigerator the night before when I go to bed and then in the morning I pop the chilled can into the freezer and leave it for a couple of hours until ice crystals form.
This whips up just like whipped cream, but with only a fraction of the calories. In a pinch you could use whipping cream I suppose, but I never have done.
The lemon pie filling is the filling mix that you would buy to make a lemon meringue pie. It is usually in the baking section of the stores. You will need a four serving sized package.
If you can get peaches preserved in juice, use them rather than the ones in syrup. In every case, drain well and pat dry with some paper towels.
.JPG "Peachy Lemon Whip")
HOW TO MAKE PEACHY LEMON WHIP
This is so easy a simple school girl can make it! 😉
Mix the crumbs an butter together until well combined. Press 2 TBS of the mixture into the bottom and up the sides of 8 dessert glasses, reserving a few TBS to sprinkle on top of the finished desserts. Place into the refrigerator to chill.
Prepare the pudding mix as for a pie. Cool completely, stirring often.
Place the canned milk into the bowl of a stand mixer. Using the whisk, beat until the milk doubles in volume and stiffens. (You can use a hand mixer but it will take a lot longer.) Whip in the lemon juice.
.JPG "Peachy Lemon Whip")
Beat the cooled pudding until light and fluffy. Fold the beaten pudding and the whipped milk together until evenly combined.
Spoon into the dessert dishes, top with the drained sliced peaches and sprinkle with the reserved crumb mixture.
Chill for several hours until serving time.
.JPG "Peachy Lemon Whip")
Today, as I was transporting this delicious dessert to my sisters for after supper, I assembled the majority of it in a large glass bowl with a lid, and that is completely okay. But for a prettier presentation do it in individual dessert dishes.
These dishes were my mom's. My sister lent them to me for this. I am guarding them with my life because if anything happens to them, she will never forgive me!
I sure hope everyone enjoys this tiny bit of nostalgia I am bring over to share tonight. I predict that they will!
.JPG "Peachy Lemon Whip")
Some other delicious desserts here in The English Kitchen that you might enjoy are:
EASY LEMON & BLACKBERRY DESSERT - All you need for these are a few simple things. Berries, water, sugar, Greek Yogurt, cream, lemon curd and some crisp meringues. Easy peasy.
BERRY AND WHITE CHOCOLATE PUDDING - A delicious baked cake type of pudding, chock full of lovely berries and yummy white chocolate. Fabulous served warm spooned out into dishes with some cream for pouring.
BANOFFEE MESS - This recipe today is a play on a traditional British indulgence known as Eton Mess, which is a dessert composed of red berries, whipped cream and crushed meringues, all folded together into a splodgy mess which is oh so delicious! Instead here you have sliced bananas, toffee sauce, meringues, cream and toasted pecans!
Peachy Lemon Whip
Yield: 8
Prep time: 35 MinCook time: 2 HourTotal time: 2 H & 35 M
This is an old, old recipe that I learned to make in one of my high school Home Economics classes. It has remained a favorite dessert in my own family for over 50 years. Yes, I am that old.
Ingredients
- 1 1/2 cups (135g) graham cracker crumbs (in the UK, use digestive biscuit crumbs)
- 1/4 cup (60g) butter, melted
- 3 1/2 ounces (4 serving size) lemon pie filling mix
- 2/3 of a can of carnation evaporated milk, well chilled (I put mine in the freezer until ice crystals form. Save the rest of the can for another use.)
- 2 TBS fresh lemon juice
- 2 cups (450g) well drained sliced peaches
Instructions
- Mix the crumbs an butter together until well combined.
- Press 2 TBS of the mixture into the bottom and up the sides of 8 dessert glasses, reserving a few TBS to sprinkle on top of the finished desserts. Place into the refrigerator to chill.
- Prepare the pudding mix as for a pie. Cool completely, stirring often.
- Place the canned milk into the bowl of a stand mixer. Using the whisk, beat until the milk doubles in volume and stiffens. (You can use a hand mixer but it will take a lot longer).
- Whip in the lemon juice.
- Beat the cooled pudding until light and fluffy.
- Fold the beaten pudding and the whipped milk together until evenly combined.
- Spoon into the dessert dishes, top with the drained sliced peaches and sprinkle with the reserved crumb mixture.
- Chill for several hours until serving time.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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