These were OK, the apples could have been softer. Husband liked the dumplings better than the crisp, but the kids just ate the breading and left the apple. I need to keep trying, we haven’t found a winner yet
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Did you make that dumpling in the picture? It looks delicious!
You must be reading my mind, I was just telling my husband I take crappy pictures of food and I totally admire people who can photograph food well, so if you think it looks good in the picture, you gave me a super compliment!!!
i think it looks absolutely
Have you tried apple crumble?
Julia Child has a recipe that my family loves, and we’re not big fans of cooked apples. But this version is the perfect balance of crumble and apple. Happy to share if you’re interested.
I want to have the very best apple dessert, and I am a huge Julia Child fan, so I’d be very grateful if you shared.
Apple Crumble and Apple Charlotte
I didn’t realize that you had already tried apple crisp. This may be too similar, but I’ve served it for (rather picky) guests with great success. For guests I’d make it in separate ramekins.
But since apple crumble may not be different enough, I’ll also provide a recipe for apple charlotte. I really wanted to try this recipe over the winter but never got around to it. It’s a very elegant looking dessert, and it can be served with either ice cream or creme anglaise (which would be my preference for guests). Julia describes it this way:
“Simmer a fine thick applesauce with a dollop of butter, flavor it nicely with rum and apricot, and pack it into a mold lined with strips of butter-dipped bread. Bake it until the wall of bread strips is crisply brown, unmold it, and you have apple charlotte, one of the greatest of apple desserts.”
Both of these recipes are from The Way to Cook, which is one of my favorites.
For the apples:
6-8 medium apples that will hold their shape when cooked (she recommends Goldens, but I use a combination of Granny Smiths, Braeburns and Fijis)
3/4 c. sugar blended with 1/4 tsp. cinnamon (personal note: I like cloves with apples, so I also add 1/4 tsp. cloves)
1 Tbs lemon juice
Preheat the oven to 350 degrees F.
Quarter, core and peel the apples. Cut the quarters into lengthwise thirds to make 1/2” slices at the outside edge. Toss in a bowl with the sugar mixture and lemon juice. Let sit while you assemble the crumble.
For the streusel:
1/2 c. flour
3/4 c. brown sugar, sieved
1/8 tsp. salt
6 Tbs chilled, unsalted butter cut into 1/2” pieces
1 c. rolled oats
Process the flour, sugar, salt and butter in a food processor with several short pulses, only until the mixture looks like course meal. Add the oats and pulse with 2 or 3 flicks to break them up roughly.
Spread half the streusel in a buttered baking dish (personal note: I use a covered casserole dish). Turn out the apples with all the juices onto the streusel, then top with the remaining streusel (I do this part by hand so that the streusel is relatively evenly distributed without having to disturb the apples). Bake covered in a 350 degree oven until the apples are bubbling, about 20 minutes. Uncover them, and continue cooking until a knife inserted in the middle will go through easily (about 40 minutes). The streusel should be slightly browned.
Serve it warm with vanilla ice cream, whipped creme or creme anglaise.
Special Equipment: a 6-cup cylindrical baking dish or charlotte mold
8 pounds of apples—Granny Smith or Golden Delicious (you must use firm apples or the charlotte will collapse)
The zests and juice of 2 lemons
½ c. apricot jam
1 c. sugar
1 tbs pure vanilla extract
¼ c. dark Jamaican rum
3 tbs butter, optional but nice
16-18 slices of firm, homemade-type sandwich bread, crusts off
8 oz. melted clarified butter
½ c. apricot glaze (recipe follows)
Preheat the oven to 425 degrees F.
Wash and quarter the apples, core out the seeds, and halve the quarters but do not peel them; the peel gives flavor and body to the sauce. Place the apples in a saucepan along with the zest and juice of the lemons. Cover the pan and set over moderately low heat; the apples will soften and render their juices. Stir and mash them frequently until they are tender throughout, about 30 minutes.
When the apples are thoroughly tender and mashed, stir in the apricot jam, then puree the sauce. Return it to the saucepan. Add the sugar, vanilla, rum, and optional butter. Raise the heat and boil, stirring almost continuously, until the applesauce has become very thick, almost stiff, and holds its shape quite solidly in a spoon—15 minutes or more. Correct the seasoning; this should be an absolutely delicious concoction—but definitely thick!
Arrange 4 pieces of the crustless bread in a square. Center the cylindrical baking dish on top of the bread, and then cut the bread around the bottom of the dish to make 4 pie-shaped pieces to fit inside the dish. Cut a separate 1 ½” circle out of a scrap of the bread. Very lightly brown the 4 pieces and the circle in a spoonful or two of the melted butter. Fit the pie-shaped pieces in the bottom of the dish, reserve the circle.
Cut the rest of the bread into 1 ¼” strips. Dip the strips in the melted butter and fit them, slightly overlapping, around the inside of the dish.
Spoon a 1” layer of the applesauce into the dish and cover with bits of butter-dipped bread. Continue layering the bread and applesauce, letting the filling hump up ¾” in the center for the final layer. Cut off any protruding bread strip ends and press them, along with several butter bread strips on top of the sauce. The sauce should be completely covered by a layer of bread when you are done. If you wish, you may pour any remaining butter over the tops of the bread strips lining the dish.
Set the assembled dish in the middle level of a preheated over. Place a pan on the rack below to catch any buttery juices. Bake 30-40 minutes, until you slip a knife between the bread strips and the dish and see that the bread is browned nicely.
Set a serving platter on top of the charlotte and reverse the two; leave the baking dish in place for 30 minutes. Reverse again, and run a thin knife between the browned bread strips and the sides of the dish. Reverse a final time, the baking dish upside down over the charlotte. Now lift the dish up slowly an inch or two and wait a bit; lift up more, and if there is the slightest suggestion of bulging at the sides, slip the baking dish back down on the charlotte for another 10 minutes. Try again. The sides may bulge, but it should hold if the sauce was firm enough.
To serve, paint the apricot glaze over the top and sides of the charlotte, center the reserved toast circle on top and glaze also. Decorate with greenery or a red berry if you wish.
For 1 c. of Apricot Glaze
1 c. apricot jam
3 tbs sugar
3 tbs dark rum (optional)
Push the jam through a sieve to remove the pulp and skin. Blend it in a small saucepan with the sugar and optional rum, then bring it to the boil, stirring. Boil several minutes until the last drops to fall from the tip of a spoon are thick and sticky (228 degrees with a candy thermometer). Remove from heat. Apply it warm.
i just picked a shocking number of strawberries yesterday, that are already on the edge of overripe, and need recipes to use them up. apple/strawberry crisp.
i was up until two thirty last night making jam jam jam.
I’ve never actually made jam, but it seems like such a warmly homemaker thing to do. Something about jam just says “love” to me, and I have several recipes that call for it.
Do you get Cook’s Illustrated magazine? There is a fabulous-looking recipe for strawberry cream cake and another for raspberry streusel bars (which could be delicious made with strawberries instead) in two recent issues. I’ll share if you’re interested.
raspberry streusel bars
sound really, really up my alley. i’m done with the strawberries for now, but there are still lots of other berries around. i’d love the recipe if you’re up for it. if not, no worries.
yes, jam is a nice thing to have and to make. it’s surprisingly easy, really.
the only thing i freak out about is the sterilization aspect. i’m never sure the jars are totally sterile, and so i tend to go a little overboard, baking them in a hot oven forever, etc. it’s pretty neurotic of me, actually. i can’t buy dented cans, either. you’d think my dog had gotten run over by someone with botulism, or something.
I'm the exact opposite!
I use jars for liquored caramel sauce and chocolate sauce, and it just seems so silly to have to sterilize the jars so virulently when they come hermetically sealed already. I do boil them properly, however, because it would be horrific to give someone botulism—a little something extra to remember me by.
And I love berry season. I’m going to be making these recipes soon myself. Wild blackberries abound here, and there is just nothing better. We pick them wild, so we know that they are organic and unspoiled. Last year we froze several quarts, and it was a real treat to eat them in the winter. If you saw the apple crumble recipe I posted, berries of all kinds are wonderful in it. My family calls it “eating disorder food,” because you really just can’t stop as long as there is any left in the dish!
So, here’s two berry recipes for you.
Raspberry Streusel Bars
2 1/2 c. unbleached all-purpose flour
2/3 c. granulated sugar
1/2 tsp. table salt
18 Tbs. unsalted butter, cut into 1/2” pieces and softened to room temperature
1/4 c. packed light or dark brown sugar
1/2 c. old fashioned rolled oats
3/4 c. raspberry preserves
3/4 c. fresh raspberries
1 Tbs. juice from 1 lemon
Adjust oven rack to middle position and preheat oven to 375 degrees F. Cut 18” length of foil and fold lengthwise to 8” width. Fit foil into length of 13”x9” baking pan, pushing it into the corners and up the sides; allow the excess to hang over the edges. Cut a 14” length of foil and fit it into the width of the dish in the same way, perpendicular to the first sheet. Spray the foil-lined pan with nonstick cooking spray.
In the bowl of a standing mixer fitted with the flat beater, mix the flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With the machine on low, add 16 tablespoons butter on piece at a time; then continue mixing on low until the mixture resembles damp sand, 1 to 1 1/2 minutes.
Measure 1 1/4 cups of the flour mixture into a medium bowl; set aside. Distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your hands or a flat-bottomed measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.
While the crust is baking, add the brown sugar, oats and nuts to the reserved flour mixture; toss to combine. Work in remaining 2 tbs. butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with your fingers to create hazelnut-sized clumps. Set the streusel aside.
Combine the preserves, raspberries and lemon juice in a small bowl; mash with a fork until combined but some berries still remain.
Spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press the streusel into the filling). Return the pan to the oven and bake until the topping id a deep golden brown and the filling is bubbling, about 22 to 25 minutes. Cool to room temperature on a wire rack for 1 to 2 hours. Once cooled, remove from the pan by lifting the foil extensions. Using a chef’s knife, cut into squares and serve.
Baked Raspberry Tart
Tart Pastry (Pate Sucree):
1 large egg yolk (reserve the white for the filling)
1 Tbs heavy cream
1/2 tsp. vanilla extract
1 1/4 c. unbleached all-purpose flour
2/3 c. confectioner’s sugar
1/4 tsp. salt
8 Tbs. very cold unsalted butter cut into 1/2” cubes
6 Tbs unsalted butter
1 large egg yolk plus 1 egg white
1/2 c. plus 1 Tbs sugar
1/4 tsp. table salt
1 tsp. vanilla extract
1 tsp. framboise or kirsch
1/4 tsp. grated zest plus 1 1/2 tsp. juice from one lemon
2 Tbs. Wondra cake flour
2 Tbs. heavy cream
1 pint (10 oz.) fresh raspberries
For the tart pastry
Whisk together the yolk, cream and vanilla in a small bowl. Combine the flour, sugar and salt in a food processor with four 1-second pulses. Scatter the butter pieces over the flour mixture; pulse to cut the butter into the flour until the mixture resembles course meal, about twenty 1-second pulses. With machine running, add the egg mixture and process until dough comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press it into a 6-inch disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 48 hours.
Remove dough from refrigerator (if refrigerated for more than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between large, lightly floured sheets of parchment paper or plastic wrap to an 11-inch round. If the dough becomes soft and sticky, slip it onto a baking sheet and refrigerate until it becomes workable. Transfer the dough to a tart pan by rolling it loosely over a rolling pin and unrolling it over a 9-inch tart pan with a removable bottom. Working around the circumference of the pan, ease the dough into the pan by gently lifting the dough with one hand while pressing the dough into the corners and sides of the pan with the other hand. Press the dough into the fluted sides of pan, patching breaks or cracks if necessary. If some edges are too thin, reinforce the sides by folding excess dough back on itself. Run the rolling pin over the top of the tart pan to remove excess dough. Set the dough-lined tart pan on a baking sheet or large plate and freeze 30 minutes. (Frozen dough-line tart pan can be wrapped tightly in plastic wrap and frozen up to 1 month.)
Meanwhile, adjust the oven rack to the middle position and heat the oven to 375 degrees F. Set the dough-lined tart pan on a baking sheet; lightly spray one side of an 18-inch square of heavy-duty extra-wide foil with nonstick cooking spray. Press the foil, greased side down, inside the frozen tart shell, folding excess foil over edge of pan; fill with metal or ceramic pie weights. Bake until the pastry appears dry and pale gold under the foil and the edges have just begun to color, 20 to 25 minutes, rotating halfway though baking. Remove from the oven and carefully remove foil and weights by gathering the edges of the foil and pulling up and out. Return the baking sheet with tart shell to oven and bake until sides are medium golden brown, about 5 minutes. Set on wire rack to cool.
For the filling
While the tart shell is cooling, heat the butter in a small saucepan with light-colored interior over medium heat; cook, swirling or stirring occasionally, until the butter smells nutty and the milk solids at the bottom are golden brown, about 7 minutes. Transfer the butter to a small heatproof bowl to stop the cooking; cool the butter until just warm to the touch. Whisk egg and egg white in medium bowl until combined; add sugar and salt and whisk vigorously until light colored, about 1 minute. Whisk in warm browned butter until combined; then whisk in vanilla, framboise or kirsch, lemon zest and lemon juice. Whisk in Wondra flour, then whisk in cream until combined.
Distribute the raspberries in a single, tightly packed layer in the bottom of the cooled tart shell. Pour the filling mixture evenly over the raspberries. Place the tart on a baking sheet in the oven. Bake until fragrant and the filling is set (does not jiggle when shaken) and bubbling lightly around edges, and the surface is puffed and deep golden brown, about 30 minutes, rotating the sheet pan after about 20 minutes for even browning. Cool on a wire rack to room temperature, at least 1 ½ and up to 6 hours. Remove the tart pan ring; slide a thin-bladed spatula between the bottom of the tart pan and the crust to loosen, then slide the tart onto a serving platter. Cut into wedges and serve.
dorianbode is Superman
I can do the post production work
This is almost as American as apple pie.
Would you be sharing the recipe or the finished product?
this is totally off topic, but are you thinking of redoing your roof? am i imagining that i saw a comment to this affect?
(i’ve been looking for it, but can’t find it.)
I think it’s aardila? She asked for advice on the color, so I offered my two cents … but I can’t find the comment either!