Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts
Most Wednesday evenings will see me having supper out at a local restaurant with my father and his two friends Hazel and Marilyn. It's just nice to get out of the house in a fresh setting and have some other people to talk to.
My father ordered cherry pie for his dessert the other night and we got to talking about how much we love cherry pie and cherry pie filling.
Hazel said that reminded her of a dessert she used to make for her family using a can of cherry pie filling and a can of refrigerated cinnamon rolls. She said it was very good and it sounded really good too, and relatively easy.
.JPG "Apple Cinnamon Roll Bake")
I was still thinking about it when I got home. I got to thinking that it would probably be great using any kind of pie filling and then I thought oh boy, would it ever be delicious using apple pie filling.
And it is apple season, the autumn, the season for everything pumpkin and apple. I decided to look online to see if anyone else had thought of that and, lo and behold, I discovered this recipe on the Pillsbury site, for a make-ahead apple pie cinnamon roll breakfast bake.
Now that's a mouthful!
.JPG "Apple Cinnamon Roll Bake")
It actually sounded delicious and used very few ingredients. A bit more than what Hazel had discussed, but still very few.
I was not able to get the same size tin of Cinnamon rolls and so I used the tin that has 8 smaller rolls in it rather than the one with 5 larger rolls. It worked out just fine.
.JPG "Apple Cinnamon Roll Bake")
Their recipe also used a lot of extra sugar. 1/2 cup of brown sugar packed actually (100g) I thought that the cinnamon rolls and apple pie filling would be quite sweet enough and so I did not add that much.
I only added 3 TBS, so roughly half the amount. I did add all of the cinnamon required, because . . . well, can you ever have too much cinnamon??? I think not!
.JPG "Apple Cinnamon Roll Bake")
With the Thanksgiving holiday coming up on the weekend of the 8th of October here in Canada, I thought this would make an excellent breakfast bake for my son and his family who are supposed to be coming over from New Brunswick.
With two strapping boys, this is the perfect size. I did want to try it first myself to see if it was any good, and wow. It's really good. I mean . . . look at it!
.JPG "Apple Cinnamon Roll Bake")
If your tastebuds aren't tingling at the sight of that, there's something wrong! And the smell when it was baking was incredible.
Plus, it was amazingly easy to make. It could not get any easier! It would be a fantastic breakfast or brunch break, but also with a scoop of Ice Cream on top it would make a fabulous dessert, which is how I enjoyed mine today.
And I have to tell you, served warm, with all of those delicious apple and cinnamon flavors, and that cold vanilla ice cream melting down into them, who needs apple pie!
WHAT YOU NEED TO MAKE APPLE CINNAMON ROLL BAKE
You can do it their way, or you can do it mine.
- 1 can of refrigerated cinnamon rolls (save the icing)
- 21oz (540ml) can of apple pie filling
- 2 TBS butter, melted
- 1/2 tsp ground cinnamon
- 3 TBS soft light brown sugar
.JPG "Apple Cinnamon Roll Bake")
In the UK the refrigerated Cinnamon Rolls are by a company called Jus Roll and you can find them in the chiller section of the store next to the croissant roll dough. They are pretty much the same thing.
Just use the stuff called Apple Fruit Filling, which is what you use to make apple pies with. Here it's made with Jona Gold apples in the UK with Bramley.
Both delicious.
.JPG "Apple Cinnamon Roll Bake")
HOW TO MAKE APPLE CINNAMON ROLL BAKE
Nothing could really be easier.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10-inch, deep pie dish, or 1.5 liter/1.5 quart baking dish.
Cut the cinnamon rolls into 1-inch pieces. Place them into the pie dish, spreading them out evenly. Drizzle with the melted butter. Sprinkle with half of the ground cinnamon and 1 TBS of brown sugar.
Spoon half of the tin of pie filling over top, chopping up some of the larger pieces of apple. Stir together with the cinnamon rolls and spread out evenly. Sprinkle with 1 TBS of the brown sugar. Spread the remaining pie filling over top evenly. Sprinkle with the last TBS of brown sugar and the remaining ground cinnamon.
Bake in the preheated oven for 40 to 45 minutes, until the pie filling is bubbling, and the cinnamon bun pieces are golden brown on the edges. It should not be gooey in the center.
Remove from the oven. Slightly warm the icing from the tin of cinnamon rolls and drizzle it over top.
Serve warm as is spooned out into bowls. For breakfast serve with a hot beverage. For dessert a nice scoop of vanilla ice cream on top of each serving goes very well.
.JPG "Apple Cinnamon Roll Bake")
This really was amazingly tasty. I would even go so far as to call it incredibly moreish. I would give it an easy 10 out of 10!
If you are a fan of apple recipes, you might also like the following recipes:
QUICK AND EASY APPLE TARTS - Halved and sliced apples. Puff pastry and a bit of ingenuity is all you need for these quick, easy and delicious apple tarts. Incredibly yummy! Pretty too!
APPLE JACK COOKIES - Think of your favorite chocolate chip cookie . . . crisp edged . . . buttery and chewy almost caramel like in the centers . . . now replace the chocolate chips with diced apples. Chewy, sweet and crisp edged.
Apple Cinnamon Roll Bake
Yield: 6
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Delicious, quick and easy to make, this simple dessert is sure to become a firm family favorite!
Ingredients
- 1 can of refrigerated cinnamon rolls (save the icing)
- 21oz (540ml) can of apple pie filling
- 2 TBS butter, melted
- 1/2 tsp ground cinnamon
- 3 TBS soft light brown sugar
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10-inch, deep pie dish, or 1.5 liter/1.5 quart baking dish.
- Cut the cinnamon rolls into 1-inch pieces. Place them into the pie dish, spreading them out evenly. Drizzle with the melted butter. Sprinkle with half of the ground cinnamon and 1 TBS of brown sugar.
- Spoon half of the tin of pie filling over top, chopping up some of the larger pieces of apple. Stir together with the cinnamon rolls and spread out evenly.
- Sprinkle with 1 TBS of the brown sugar.
- Spread the remaining pie filling over top evenly.
- Sprinkle with the last TBS of brown sugar and the remaining ground cinnamon.
- Bake in the preheated oven for 40 to 45 minutes, until the pie filling is bubbling, and the cinnamon bun pieces are golden brown on the edges. It should not be gooey in the center.
- Remove from the oven. Slightly warm the icing from the tin of cinnamon rolls and drizzle it over top.
- Serve warm as is spooned out into bowls. For breakfast serve with a hot beverage. For dessert a nice scoop of vanilla ice cream on top of each serving goes very well.
Thanks so much for visiting! Do come again!
Several years ago, when I was living in the UK, I had the opportunity to visit the Mornflake Oats factory in Crewe in Cheshire. It was a fascinating day that began with a lovely meal enjoyed out in the middle of an oat field, culminating in a tour of their factory and a question/answer period with the owners.
I love learning about the food we eat and its provenance. I find it fascinating.
I remember being told on the day that all oats were naturally gluten free, but in order to be designated and packaged at gluten free they had to be grown on a special farm that was in a gluten free area. Theirs was up on an island in the North of Scotland.
Due to my digestive problems I am having to stay away from gluten and dairy for a month or so to let my gut settle. Then I can slowly start to introduce some things back into my diet so that I can discover my triggers.
By all means it is not just dairy and gluten I need to avoid, there is a whole list of things, like onions, garlic, legumes, etc. Not fun!!
You could use a dairy free alternative for the butter in the recipe if you wished. Coconut oil would be nice. In that case the crumble itself would be considered vegan. (Without the cream, ice cream, custard, etc.)
I have to say I have never been a huge fan of gluten free products. Sadly, they never quite come up to the tastiness of the original. I have yet to taste a manufactured loaf of gluten free bread that I enjoyed, and I bought some crackers the other day that were lovely and crisp and which looked for all the world like crackers.
Unfortunately in the mouth they felt and tasted like wall paper paste. Not nice at all. And they were not a cheap brand, but a well known Gluten Free brand.
I picked up some gluten free flour to use in baking which measures 1:1. It is the Bob's Red Mill brand. It was not cheap. That's the thing with specialized ingredients like this, you pay through the nose for them.
At over $8 for a very tiny bag I am loathe to waste it. I found a Gluten-Free Apple Crisp recipe here on a blog called Thriving Gluten Free. It looked and sounded quite good.
I adapted it to make a much smaller portion, so that it feeds only three instead of six. I also adapted it to use Swerve Brown Sugar sugar replacement. I am a Diabetic also and am trying to watch my sugars and carbs a bit better.
The servings are not huge, but I found them to be quite sufficient. Large enough for me to be able to enjoy a bit of a treat, but not large enough to regret later on. I found them to be just right.
WHAT YOU NEED TO MAKE GLUTEN FREE APPLE CRISP
Very simple ingredients really.
For the filling:
- 3 apples, peeled and thinly sliced (I recommend Granny Smith)
- 1 TBS brown sugar, packed (Or Swerve Brown Sugar)
- 1/2 TBS lemon juice
- 3/4 tsp ground cinnamon
- pinch ground nutmeg
- 1 TBS cornstarch (corn flour in the UK)
For the crumble topping:
- 1/2 cup (40g) gluten-free oats
- 1/3 cup (50g) gluten free 1:1 flour (I used Bob's Red Mill)
- 1/4 cup (60g) butter, cubed and softened
- 2 TBS soft light brown sugar, packed (I used Swerve Brown sugar)
- 1/4 tsp ground cinnamon
- pinch salt
For desserts like this I like to use Granny Smith apples. They are just tart enough but not overly so. You can still eat them out of hand raw, so they are a nice balance of sweet and tart.
I have been using the Swerve sugar replacements in most of my desserts and baking now. It measures one for one like sugar and is made of completely natural ingredients. No artificial ingredients at all. My sister is using it in her Keto creations also.
HOW TO MAKE GLUTEN-FREE APPLE CRISP
Its not really all that hard to make and goes together very quickly. You will need a small baking dish. I used a ceramic casserole that is about 3 inches by 7 inches in size. You could also use a small Pyrex casserole dish.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 3 1/2 by 7 inch baking dish, or small round casserole dish.
Stir the apple slices, cinnamon, nutmeg, brown sugar, lemon juice and cornstarch together in a bowl. Pour into the baking dish and level off.
Toss the oats and flour for the crumble topping in a bowl along with the brown sugar and salt. Add the butter and cut it in until the mixture is crumbly. Sprinkle this evenly over top of the apples.
Bake in the preheated oven for 25 to 30 minutes until the fruit is bubbling and the topping is golden brown.
Serve warm with a scoop of ice cream, whipped cream, custard or pouring cream.
I enjoyed mine with two cookie scoops of lactose free ice cream and it was just right. It made for a little treat for me on a dull rainy day when I was wanting to treat myself to something special.
In the pictures it looks like a lot more. The eyes can be very deceiving. That dish is only about 2 1/2 inches across, and an inch and a half deep.
It was the right amount for me.
It was actually very good. I quite enjoyed this little treat! If you are wanting the full recipe which serves six, do check out the link above!
Gluten Free Apple Crisp (small batch)
Yield: 3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
A old-time classic, redone so that anyone can enjoy it. Tender pieces of spiced apple covered in an oaty crumble. Delicious!
Ingredients
For the apple filling:
- 3 apples, peeled and thinly sliced (I recommend Granny Smith)
- 1 TBS brown sugar, packed (Or Swerve Brown Sugar)
- 1/2 TBS lemon juice
- 3/4 tsp ground cinnamon
- pinch ground nutmeg
- 1 TBS cornstarch (corn flour in the UK)
For the Crumble Topping:
- 1/2 cup (40g) gluten-free oats
- 1/3 cup (50g) gluten free 1:1 flour (I used Bob's Red Mill)
- 1/4 cup (60g) butter, cubed and softened
- 2 TBS soft light brown sugar, packed (I used Swerve Brown sugar)
- 1/4 tsp ground cinnamon
- pinch salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 3 1/2 by 7 inch baking dish, or small round casserole dish.
- Stir the apple slices, cinnamon, nutmeg, brown sugar, lemon juice and cornstarch together in a bowl. Pour into the baking dish and level off.
- Toss the oats and flour for the crumble topping in a bowl along with the brown sugar and salt. Add the butter and cut it in until the mixture is crumbly. Sprinkle this evenly over top of the apples.
- Bake in the preheated oven for 25 to 30 minutes until the fruit is bubbling and the topping is golden brown.
- Serve warm with a scoop of ice cream, whipped cream, custard or pouring cream.
Thank you so much for visiting! Do come again!
When we were growing up, one of the things we really loved most for our mother to make us for dessert was a delicious moist Apple Crisp with oats in the topping.
This was always a family favorite and it was a family favorite with my own children when they were growing up as well.
There is just something which shouts Home Sweet Home in this comforting dessert. It was not something my mother made very often, but you could count on having it at least once during the fall season.
With its rich and buttery sweet oat crumble and tart apple filling, it always went down a real treat with everyone. Especially with a scoop of cold vanilla ice cream on top!
This comforting dessert is a real winner with an oat crumble base, sweet sauce sauce and tart apple filling, and that buttery oat crumble topping.
The base gets lovely and crisp as does the topping. In between the apples become almost jammy. This is a lush, lush dessert that everyone enjoys!
WHAT APPLES ARE BEST FOR COOKING WITH
Not all apples are created the same. Some are wonderful, crisp and juicy eaten right out of hand. Others show their best qualities when cooked. And Still others are quite delicious either way!
So how can you tell which are best for which? Here are (by no means complete) a few suggestions of what kind of apple to use for what purpose.
Best for cooking: Granny Smith, Fuji, Winesap, Honeycrisp, Caville Blanc D'hivers, Jonamacs, Red Delicious, Gala, Cortland, and Empire.
Best for eating out of hand: Crispin, Fuji, Golden Delicious, Red Delicious, Pink Lady, McIntosh, Liberty, Cortland, Gold Rush, Granny Smith, and Honeycrisp.
As you can see some apples work well in both courts!!
Like I said, this is by no means a total list of apples. There are literally hundreds of varieties of apples to choose from!
In the UK, you cannot beat Bramley Apples for cooking with. Exceptionally tart, they break down nicely when cooked. You can actually whip them up with a fork. I shall miss them. They make the best applesauce!
In all truth, I have found that a combination of apples is best for cooking, making pies, etc. A mix of really tart and sweet.
Today I used Granny Smith for this apple crisp because that is all I had. In all truth though, if you are looking for an apple that has a lovely flavor for any purpose, stick to heirloom varieties.
They have not had their taste bred out of them simply for good looks.
WHAT YOU NEED TO MAKE MOM'S BEST APPLE CRISP
Mom never made anything complicated. Pure and simple was always best with her!
- all-purpose plain flour
- rolled oats (I like the large flake)
- soft light brown sugar
- granulated sugar
- ground cinnamon
- butter
- apples
- cornstarch (cornflour)
- water
- vanilla
HOW TO MAKE MOM'S BEST APPLE CRISP
You might think that a dessert which is as delicious as this would be complicated to make, but nothing could be simpler. There are basically three elements to it.
- A buttery cinnamon oat streusel crumble, which serves as both the base and the topping.
- Tart chopped apples (I like Granny Smith)
- A sweet vanilla sauce, which gets poured over the apples before baking the dessert
You begin by making the oaty crumble base/topping. Measure all of the ingredients for the topping into a bowl and drop in the butter
Using your finger tips, or a pastry blender, cut in the butter until you have a rough crumbly mixture. Half of this mixture will be pressed into the bottom of a 9-inch square baking tin/dish.
Next prepare the sauce and apples.
For the sauce, simply mix all of the ingredients together in a small saucepan. I like to whisk the cornstarch and the sugar together before adding the water and the vanilla. This helps to prevent any lumps from forming.
Cook, stirring constantly, over medium heat, until the mixture begins to bubble and thicken. Reduce to a simmer and cook for a few minutes longer on very low. Keep warm.
You need to peel and prepare your apples. You can cut them into slices or cubes. I like to cut them into 1/2 inch cubes.
Sprinkle the cubed or sliced apples in an even layer over the bottom crust in the pan. They don't have to be exact. I just try to make them as even as I can.
Once you have done that, you can pour the sauce over top of the apples. I try to drizzle it from the saucepan over all of the apples a bit at a time, moving the saucepan slowly over all.
Finally sprinkle the remaining half of the crumbs evenly over top of the sauced apples.
Its not rocket science, but I do try to do it so that they are as evenly sprinkled over the apples as possible.
And that's it. Its ready to pop into the oven. About 55 minutes later it will be done. With a lovely crisp base, super rich and lush filling and crispy crumbly buttery topping.
Perfect to serve warm and spooned into bowls and topped with a nice scoop of good vanilla ice cream.
You could also serve it topped with a dollop of whipped sweet cream. In the UK they might enjoy this lush dessert with lashings of pouring cream or warm custard.
One thing is certain, no matter where you live, or what you serve with it, everyone is going to fall in love with this simple yet decadently delicious dessert!
I may be a bit biased however . . . everyone thinks their mom is the best cook. Guess you'll just have to try it and let me know what YOU think! 😁
Mom's Best Apple Crisp
Yield: 8
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M
This is one very delicious recipe for a fabulous autumn dessert. When this was on the menu for dessert everyone cleared their plates! Nobody wanted to miss out on this yearly treat!
Ingredients
For the topping and crust:
- 1 cup (140g) all purpose plain flour
- 3/4 cup (75g) rolled oats
- 1 cup (200g) soft light brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 cup (120g) butter, room temperature
For the sauce:
- 1 cup (200g) granulated sugar
- 2 TBS cornstarch (cornflour)
- 1 cup (240ml) water
- 1 tsp pure vanilla extract
You will also need:
- 4 cups chopped peeled apple (3 very large apples, I use Granny Smith)
- vanilla ice cream or whipped cream to serve (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 9-inch square baking dish. Set aside.
- Make the crumbs first. Combine all of the ingredients in a bowl, cutting the butter in until you have a nice crumbly mixture. Set aside.
- To make the sauce, whisk the sugar and corn flour together in a small saucepan. Whisk in the water and vanilla. Cook, stirring constantly, over medium high heat, until the mixture comes to the boil, then reduce to low and cook at a simmer for two minutes.
- Press half of your crumb mixture into the baking dish. Top with the apples. Pour the sauce mixture evenly over top of the apples. Sprinkle the remaining crumbs over everything evenly.
- Bake in the preheated oven for 55 to 60 minutes until the apples are tender and the crumbs are golden brown.
- Serve warm, spooned out and topped with vanilla ice cream or whipped cream, if desired. Delicious!
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