Thursday, 3 July 2008

Apple Crisp

I could pretty much post about Apple Crisp any day of the week because it is one of my signature desserts and I make it all the time. Everything here is "Blondini's favourite" but this one really really is his favourite dessert, which is why we have it so often. We also call it Piao, but I won't go into why - it relates to things like Beauty and the Geek (which Blondini wouldn't want to admit he has watched) and Namibia and other hilarious in-jokes.

This is actually an invention of my mum's, and more often now she makes it as a strudel, laying out the filling onto sheets of pastry and rolling them up. This is because my brother claims not to like it as Apple Crisp, but really likes it as Apple Strudel, despite the ingredients being identical. It's one of the quickest and easiest desserts to make, and also one of the most effective. It is a Friday night staple in our house.

Apple Crisp
(serves 8-10 in a dish that is around 30cm diameter)

Filo pastry
4-5 Bramley's (cooking apples)
Raisins (if you like - we love them but some people don't and I once made this half with raisins half without)
A couple of tablespoons of brown sugar (you need to taste to see how sweet/tart the apples are)
1-2 teaspoons of cinammon
A squeeze of lemon
Sunflower or other tasteless oil spray
Icing sugar to garnish

Start by peeling, coring and chopping the apples. I cut them into little rectangles about 1.5cm x 1cm. Put them all into a bowl with a squeeze or two of lemon, to stop them from going brown along with the sugar, cinammon and raisins and mix together. Taste a piece of apple to see how sweet it is and then judge your sugar content from that. I probably use 1-2 tablespoons of sugar for this quantity of apples.

Spray the dish with the oil spray and then lay out sheets of filo pastry. You need to cover the whole dish and the sides (it's easiest just to leave a few centimeters hanging over the edges) and it should be about 2 layers thick in all parts. Give it another spritz of oil, and then tip in the apples and raisins. Level it out and then tear up pieces of filo pastry and scrunch them up and cover the apples with these. You'll probably get through 8 or 9 sheets of pastry like this - the whole area needs to be completely covered so that you can't see any apple. Spritz this again with oil when done, and then put in the oven and bake at 160 or your normal oven baking temperature (not too high) until it is golden brown - it will probably take about an hour. Remove and before serving, sieve some icing sugar over the pastry. We like to heat this in the oven whenever we serve it - you can of course eat it cold but the pastry tends to get soft and it tastes more strudelly than crispy, though it is still yum.

No comments: