Whole Grain Apple Crumble ... fall in love with delicious dessert

“Sometimes you’ve just got to grab an apple – or grapes, or strawberries. Something that’s healthy but maybe a little bit more adventurous, if you can see fruit as adventurous.”
LL Cool J

Whole Grain Apple Crumble. Always room for dessert as I limp back into normal everyday life after too much indulgence of late. That weekend trip to the Jaipur Marriott spoilt me silly. Then came a family wedding/reunion. With the holiday season now in full swing, I am taking a small ‘eating out‘ sabbatical. I have to knock off the pounds I’ve gained. Got to get fit!

And that certainly does not mean no good home eating. Or baking. Fruits and whole grains are always welcome as dessert. I love to bake with them, and the family loves to dig into them. There is something comforting about a fruit bake with apples, cinnamon, walnuts and brown sugar. A nice crisp topping and it promises to be a winner.

I’ve been working with a publisher to style a cookbook and I took these cookies along for the team one morning. Fresh from the oven, it smelt divine. We dug in later halfway through the shoot and everyone loved it. There was lots of other food I cooked and styled for the book that day, that we eventually devoured. Even though we were ready to burst, there was room for dessert! Always is!

Fujihoro Porcelain Enamelled Kitchenware

I bake crumbles a lot through winter, with different permutations and combinations. Sometimes when I’m short of time, I do the fruit filling in advance, make the crumble and store it alongside. Pop it into the oven an hour or so before dinner. It holds sweet promise of a delicious end to the day. Serve it with a good quality vanilla ice cream for extra indulgence, or maybe just unsweetened single cream. For me, just a small serving as is works. Drat, those extra pounds!!

And in other news, something special again came my way a few days ago. After the beautiful Mauviel 1830 set I received from France, a sweet lady stopped by my place one morning. She brought for me this retro porcelain enamelware set from Fujihoro Japan. I fell in love with the colours, the quality and the workmanship. Incidentally, Fujihoro has recently been featured in India Today as one of the hottest new products!

Bright yellow really works with me, as also the fact that you can cook and serve in this beautiful cookware too. One of the recipes shot for the cookbook was a Kachi Mirch ka Gosht. An absolutely lip smacking recipe which I cannot divulge as the book is yet to go into print. I cooked a murgh {chicken} version of it at home a few days ago.

With a heavy tight fitting lid and great insulating properties to allow a low simmer, the pan delivered an absolutely delicious curry. The enamelware surface has a non-porous hardened vitreous coating which does not absorb any residue from previously cooked food and is stain resistant, odourless and bacteria free once cleaned. The pan can go into the oven too {sans the lid which has a really really nice fitted wooden knob on top}. I think I just might bake the fruit crumble in the next time!

Recipe: Whole Grain Apple Crumble

Summary: The Whole Grain Apple Crumble is an autumn / winter dessert which is pure comfort food. Here’s a version of the apple crumble gone healthy. Serve with some good quality vanilla ice cream, or some unsweetened cream, or just as is.

Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:

Apple mix
5-6 apples, cored, peeled, diced
30g brown sugar
1 tsp cinnamon powder
Juice of 1 lime
Topping
75g oats
25g whole wheat flour
30g whole almonds
100g brown sugar
75g unsalted butter, chilled, cubed or grated {I grate frozen butter}

Method:

Apple mix
Preheat oven to 180C
Toss all ingredients for apple mix in a bowl to oat fruit well. Can add raisins and walnuts if desired. Turn into 1 litre pie dish, and make topping
Topping
Run oats, whole almonds and wheat flour {aata} in blender. Add in brown sugar and mix. Reserve. Gratein frozen butter and toss lightly together to get a bread crumb like mix {I normally pulse in processor, short and quick to evenly distribute}
Cover the fruit with the topping, pressing down gently to make sure the fruit is sealed in.
Bake for about 30 minutes until light golden brown on top.
{Tent with aluminum foil if the top is over-browning.}