Rachel Escott from London said:
Planning ahead makes so much difference to what you use and what you spend - so what if you eat similar things... More
Baked Apple Crisp
If you’ve got apples, or indeed pears, that are slightly bruised and past their peak they can be made into this delicious quick pudding in no time. This recipe also works well with an addition of blueberries, blackberries or raspberries.
Ingredients show imperial units
Serves 4
- 600g apples peeled, bruises cut away, cored and sliced
- 2 teaspoons lemon juice
- 2 tablespoons water
- 165g soft brown sugar
Sugar and Syrups
Try having in stock caster sugar, muscavado, honey and golden syrup
- Once opened ensure they are tightly resealed with quick clips or bag clips.
- If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
- 4 tablespoons melted butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 40g flour
Flour
For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
- 70g porridge oats
- creme fraiche or greek yoghurt
Yoghurt
Greek yoghurt is good for adding to curries or making quick dips.
Choose fruit yoghurts for quick puddings for the children.
Instructions
- Preheat the oven to 190°C (375°F), gas mark 5.
- Put the apples in a bowl with the lemon juice, water and 110g of the soft brown sugar, toss together.
- Then place in greased ovenproof baking dish.
- Mix together the melted butter with the remaining sugar, and then stir in the flour and oats until evenly mixed.
- Pour over apples. Bake for 35 min or until the top is golden brown and bubbling.
- Serve warm with a spoonful of crème friache or Greek yogurt.
