Are you aware that this week is officially “Bramley Apple Week”? If, you are in the UK, then no doubt you know what a ‘Bramley’ is – as I believe it is native to Britain! Bramleys are large hard green skinned tart cooking apples. The great thing about Bramley apples, is that they keep their shape when cooked so you can end up with defined chunks rather than a soft mush or puree.
There are so many things you can do with cooking apples – this is one of my favourite crumbles and this apple jumble gives a great twist which is superb! 🙂
Crumble & Custard
I realised that I haven’t posted in my back to Basics Series for a while, so here is something which is taken for granted in our house yet is only easy when you know how! When I was in primary school (a l-o-n-g time ago)! this was one of the first things I recall making! Ooo… I ‘did’ learn something at school! 😛
1 teaspoon coconut sugar (omit if using sweet apples)
1 teaspoon coconut oil
pinch of cinnamon
pinch of nutmeg
*2 teaspoons shredded coconut (optional)
1/2 freshly squeezed lemon
100ml cold water
Wash the apples well then remove the cores from the apples ensuring all pips and the core are completely removed. The hole should be all the way through and big enough to comfortably fit your thumb inside (you don’t actually need to test this – just judge it)! Put a couple of vertical slits in each apple.
Mix the raisins with the sugar and the coconut oil, then stir in the cinnamon and the nutmeg.
Place the apples in a shallow ovenproof dish and fill the holes with the raisin mixture. Top with the coconut.
Spoon the lemon juice into the cavity on top of the filling.
Pour the water around the base of the apples and bake in the oven at Gas Mark 5 (375f / 190c) for 25-40 minutes. The apples are done when the skins have changed colour and the apples look like they are starting to burst open!
Remove carefully and serve immediately (with cream, custard or ice cream).
Serve & Store
Ice-cream goes best! But custard or cream work equally (or all three for my boys)!
The apples are best eaten immediately but they can be prepared in advance and baked when required.
Try using currants and orange juice.
Mincemeatis a quick and easy centre for these – just stuff and add the water around the edge.
Can be stored in the fridge for a couple of days and eaten cold or reheated (but best eaten fresh)
Sprinkle over some seeds for extra texture (& protein).