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Apples - KiwiApples Recipes


Apple Crumble

Ingedients

A combination of fruit may be used; apples, fresh or frozen berries, feijoas, tamarillos, pears, blueberries.

½ cup white flour
¼ cup wholemeal flour
¼ cup oats
½ cup brown sugar
2 tsp cinnamon
90g butter
700g apples, cored & sliced or a mixture of fruits.
1 tbsp sugar if apples are tart

Method

In a large bowl combine all dry ingredients. Rub in the butter until mixture resembles fine crumbs.
Grease large shallow baking dish. Assemble fruit to cover base. Sprinkle with sugar if desired. Cover with crumb mixture.
Bake in moderate oven 180°C for 40-50 minutes or until fruit is tender and crumble is golden.
Serve with vanilla ice cream or fresh whipped cream.


Apple Pie

Ingedients

Pastry (or use pre-made shortcrust pastry)
2 cups of flour
120g – 140g butter
½ cold water with a squeeze of lemon juice

Filling
8 medium apples – cored, peeled and evenly sliced.
2/3 cup sugar
¼ cup flour
½ tsp cinnamon
¼ tsp allspice
1 tsp vanilla extract

Method

Pastry
Mix the flour and butter in a food processor until resembles crumbs. Add water to form a pastry ball. No need to knead. Chill in fridge until required.

Filling
Combine the sugar, flour and spices, add vanilla. Mix through the sliced apples to coat.
Cut the pastry in half and roll one half out for the base of pie. Place apple mixture in pie shell. Roll out the second half of pastry and place on top of pie. Seal around the pie edges and trim to pie dish. Cut a couple of slits in the top of pie to allow the steam to escape.
Bake in a preheated oven, 200°C for 45 minutes or until golden brown. Serve with fresh whipped cream.


Baked Apples

Ingedients

Method

Select an apple per person.
Using an apple corer core each apple. Then score a line around the waist of each apple. This is so the apple will not explode in the oven.
Stuff the core cavity with dates or apricots. Stuff in as many as you can.
Place apples in an oven proof shallow dish.
Add a knob of butter to the top of each apple.
Cook in a preheated moderate oven 180°C for about 30 minutes or until the apple pulp is oozing out of the skin and is soft and mushy.
Serve on plate with some of the juice poured over the apple.
You can add a spoon of cream but I prefer my apple on its own.
Enjoy.

 


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