Sunday, October 18, 2009

Crab Apple Season

It was a good year for fruit, and the crab apples were especially prolific and delicious. I made a crab apple crunch a couple of days ago, using my rhubarb crunch recipe as the basis. I use the same recipe for sweeter fruits and decrease the white sugar amounts accordingly. It's lovely to have fresh and warm, but it always seems better the next day.

Showing a little side-boob to deflect attention from my limited skills.

Here's the recipe, the same one my family has used for years - but it's also all over the internet. Nothing unique about our take on it.

1 cup flour
1 cup old-fashioned oats
1 cup brown sugar
1 tsp ground cinnamon
1/2 cup butter
4 cups diced rhubarb or tart apples
1 1/3 cups white sugar (use less if you substitute sweeter fruits)
2 tsp corn starch
1 cup cold water (use less if you substitute juicier fruits like blackberries)
1 tsp vanilla extract

Combine the flour, oats, brown sugar and cinnamon. Cut in butter until you have a crumbly mixture. Press half of the mixture into a greased 8-inch square baking dish (grease it well, or the bottom crust will stick like glue.) Set remaining crumb mixture aside for topping. Sprinkle fruit over crust, set aside.

Combine the sugar and cornstarch in a small saucepan, gradually whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; whisk in vanilla. Pour over fruit. Sprinkle with remaining crumb mixture. Bake uncovered at 350 degrees F for 1 hour or until bubbly and lightly browned.

It was nice warmed up the next day on the wood stove, along with some good oolong tea.