Sunday, November 11, 2018

I love apples. I love baking apple desserts. So when I saw this recipe from Bobette and Belle, I knew it would be good. Their shop is on Queen St East not far from where I live in Toronto, and their pastries are great. I have tried a few from the book and each has turned out well. Their cookbook which is called Bobbette and Belle - Classic recipes from the celebrated pastry shop by Allyson Bobbitt and Sarah Bell. 

We started off peeling, slicing and coring 14 apples. I have my handy dandy peel away peeler which makes this sooooo easy!

I greased a 9 x 13 baking pan with nonstick cooking spray then I made the Apple filling.

In a large bowl, I tossed the apple slices with a tablespoon of lemon juice - actually I probably used a little more.

Then in another bowl I whisked together
1.5 cups granulated sugar
1/2 cup all purpose flour
1.5 teaspoons cinnamon
1/2 teaspoon salt

I then added this to the apples and tossed it all together so that the apples were evenly coated. The apples looked so good I could’ have just eaten them like that!

Next in a large saute pan, I melted half cup butter over medium heat and then added the apple mixture. I cooked the apples for about 10 minutes.

To make the crumble topping, I combined in a large bowl , 
  • 2 1/2 cups all purpose flour
  • 2 1/4 cups pecans roughly chopped 
  • 2 cups large flake rolled oats 
  • 1 cup +2 tablespoons loosely packed brown sugar 
  • 1.5 teaspoons cinnamon 
  • 1/2 teaspoons salt 
  • 1 1/2 cups cold unsalted butter cut into 1 inch cubes 

Mix everything together and then add the butter and work it in with your fingers until the mixture begins to stick together.

I added about 1/4 cups of salted caramel chips (not in the original recipe)

Place one layer of all the apple mixture on the bottom of your pan and then sprinkle the crumble evenly over the apples. It’s quite thick and I actually didn’t even use all of it.

Bake it for 30 to 40 minutes until it starts to bubble on the top and turns golden brown. Rotate the pan halfway through. You can keep it covered and stored in the fridge for up to four days.

I hope you like it !
Until we bake again...


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