Chunky Ginger Applesauce

Still cold outside... still wanting warm things to eat inside. This chunky ginger applesauce is easy to make, tastes delicious warm, and - bonus - makes the whole house smell amazing!

What you'll need:

• 6 medium sized cooking apples - I used Granny Smiths
• 20g fresh ginger
• pinch of ground cinnamon
• water

What to do:

First peel the apples and and the ginger.

Next cut the apples up into reasonably large chunks, as below:

Place the apple chunks in a medium/large saucepan. Next, finely chop the ginger and put it in the saucepan along with the apple chunks. Sprinkle a pinch of ground cinnamon on top if you'd like.

Pour water into the saucepan over the apples - the water level should be just below the apple level. Bring the water to a boil, and then allow to simmer for 15-20 minutes. Stir frequently so the apples do not stick to the bottom of the saucepan. Your kitchen should be smelling pretty good by now...

You can enjoy this warm directly from the saucepan (it's practically dessert that way!) or let cool for some surprisingly refreshing applesauce.

Salted Caramel Apple Pie

Good morning! I feel like it's been forever since I've shared a recipe, so to get back in the swing of things, I present a quick and easy Salted Caramel Apple Pie. It's just the thing to warm up a cool autumn afternoon.

What you'll need:

• Pre-made pie crust - I used Jus Roll Light Puff Sheet. (I told you this was quick and easy! You're welcome to make your own pie crust if you have time though, you crafty bakers, you!)
• 4-5 Bramley apples, or cooking apples of your choice
• small bag of pretzels
• sea salt
• 1 397g can of Carnation Caramel

What to do:

Preheat your oven according to the directions of your pie crust.

I was super cheeky here and used a pie crust that had already been rolled out for me, so I simply draped the crust onto my pie pan and pressed it into place.

Next step is to press the pretzels into the pie crust - an idea completely inspired by Joy the Baker's Instagram feed, which is insanely delicious and to be checked out if you haven't all ready done so. Thank you Joy the Baker! 

Next time I make this, I'm doubling the number of pretzels and spacing them closer together.

Next you'll need to peel and finely slice your cooking apples, like so:

Then pour the caramel over the pretzel-y pie crust, and lightly sprinkle it with a pinch of sea salt.

 Arrange your thinly sliced apples in a spiral over the crust layer.

Then drizzle this first apple layer with caramel sauce and a pinch of sea salt, and lay down another spiraled layer of apple slice.

Finally, drizzle the remaining caramel over the top layer of apple slices, sprinkle with one more pinch of sea salt, and pop into the oven for 30-45 minutes, again taking into account the directions for the pie crust you use.

Let cool for at least five minutes before slicing. I ate this on its own (and a little more of it than I should have, if I'm being honest), but it would be really tasty warm and a la mode. What pie isn't, really?

Happy First Day of Autumn!

I am maybe a little bit too excited about the first day of autumn - even though it's kind of grey and overcast here - because autumn means that my baking habits can unashamedly veer towards all things pumpkin, cinnamon, and/or apple related. SO cosy.

Here are a few very tasty looking recipes I am looking forward to trying to kick off the season:

These overnight buttermilk cinnamon rolls from Averie Cooks

This recipe for at home pumpkin spice latte syrup over on A Beautiful Mess. I've been adding pumpkin pie spice to my morning coffee for about a week now, and am excited to try a fancier at home coffee treat!

These adorable apple pie cookies from Smitten Kitchen

This recipe for pumpkin pie pop tarts over on Ambitious Kitchen

And I think I may need a special occasion/party to try this recipe for salted caramel swirled pumpkin cheesecake bars (also from Averie Cooks). They look like they'd be dangerous otherwise...


Do you have any autumn baking favorites or recent delicious discoveries?

Almond Apple Berry Crumble

It's been so nice here (summer - finally!) that I've not really wanted to turn the oven on quite as much as I usually do. I made an exception last night though, because crumble, like cobbler, makes for an excellently fruity summertime dessert. Especially when paired with a scoop of ice cream or sorbet!

Finished apple crumble ramekin - a little bit messy, but that's the style.

What you'll need for the Crumble Topping:

• 300g almond flour 
• 160g unsalted butter (room temperature)
• 80g light brown sugar
• 2 tsp cinnamon

What you'll need for the filling:

• 4-5 Bramley apples (or other available cooking apples - I used Granny Smith this time)
• 150-200g blackberries
• 2 tbsp almond flour

What to do:

Roughly cube the apples, then place in a mixing bowl. Not too small, or you will get applesauce!

Apple pieces about this size are good.

Toss the apple pieces in the 2 tablespoons of almond flour. Add blackberries and repeat. You may choose to sprinkle a tablespoon of light brown sugar over this mixture, but I honestly find that it is sweet enough from the fruit and almond.

All ready to mingle with the apple pieces.

Dump the apple berry filling into your baking dish, or divide evenly into ramekins.

Now it's time to prepare the crumble topping. In a separate mixing bowl, combine the 300g almond flour, light brown sugar, and cinnamon.  I have also made this crumble with half almond flour, half all-purpose flour (gluten free and regular varieties) - so 150g of each. The crumble topping works out well both ways.

Once you've mixed the dry ingredients, cube the room temperature butter and add to mixture. You may use a fork to blend in the butter, but I've found that kneading by hand works best. You should be able to form one big dough ball from the crumble topping once the butter is mixed in thoroughly. 

If using a single baking dish, spread the crumble topping over the filling, breaking the crumble up a bit as you go. Make sure to cover the filling completely. If using ramekins, divide the dough ball into roughly equal parts before crumbling over the filling. I sometimes like to pat the crumble down a bit, to ensure complete coverage.

Ready to go in the oven

If using a large dish, bake 160C/320F for 40-45 minutes. If using ramekins (makes 8), bake 160C/320F for approximately 25 minutes.  

Allow to cool slightly. You may want to serve with ice cream. Or sorbet - raspberry was good!

Yum!

What's your go-to summertime dessert? Do you stick strictly to the frozen variety, or do you occasionally brave the heat of the oven?