the story tastes like apple cranberry crumble with seeds

20140330-195425.jpgDuring our second full week of readings in Lent for Everyone: Mark, our Lenten small group met again to share what we were learning on the journey. One of our members, Biddy, came bearing her edible contribution from the story. An apple, cranberry crumble with seeds. The seeds were pulled from the parable Jesus told. The seeds of the crumble won’t grow in us but are the words we are reading? Are they taking root in our lives as intended or are we just enjoying the momentary good feeling they bring? Here it is, the recipe with seeds with comments from Biddy:

Cornucopia Hot Bramley Apple Crumble

Topping:
115g pumpkin seeds
115g sunflower seeds
115g jumbo oats (or regular oats)
85g unrefined brown sugar (I think this is too much so have used between 60-65g…see how you feel)
70g vegan margarine (or regular margarine if not required to be vegan)
Pinch of ground cinnamon or ground ginger

Filling:
900g cooking apples (Bramley apples) (I usually use more as they tend to shrink down in size. Test it out for yourself)
125g unrefined brown sugar (Again I don’t use this much as it makes it rather sweet. I use between 100-105g. See how you how get on)

Method:
Preheat oven 180*C. Peel, core and chop the cooking apples. Place them in an ovenproof dish and scatter them with 125g of soft brown sugar. Cover with foil or, if the dish has a lid, cover with a lid.

Bake in the oven for 25-30 minutes, until soft and juicy

While the apples are baking, place all the topping ingredients in a bowl and rub together until the margarine is evenly distributed.

When the apples come out of the oven, sprinkle them with the crumble topping and return to the oven for 20 minutes or until golden brown and crunchy. Serve warm with cream, soycream, yoghurt or ice-cream.

Alternatively you can bake the apples well in advance and refrigerate it. About half an hour before you are ready to serve your crumble, assemble it and place it in the oven, allowing 35 minutes’ cooking time, as the apples will have started from cold.

Crumble Variations:
Spring: Rhubarb-trim and chop 900g rhubarb. Bake covered in the oven with 125g brown sugar and a thumb-sized knob of peeled fresh ginger, chopped in two or three. Remove the ginger before sprinkling on the crumble topping.

Summer: Apple and Raspberry- Peel and core 500g of cooking apples. Bake covered with 75g brown sugar. Add 400g fresh raspberries to the baked apple just before the crumble topping goes on. Other summer fruits to try – cherries or blackcurrants.

Autumn: Plum- Peel, halve and stone 900g Irish plums. Cover with foil or a lid and bake in the oven until soft and juicy.

Apple and Blackberry- Peel and core 500g of cooking apples. Bake covered with 75g brown sugar. Add 400g blackberries to the baked apple just before the crumble topping goes on.

Apple and Elderberry- as above, replacing blackberries with elderberries

Winter: Apple and Cranberry- to introduce a seasonal touch to your apple crumble, add a handful of fresh, frozen or dried cranberries to the raw apples and bake them together. (This is the one I made for us)

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