recipe for apple crisp, looking for these recipes? check this for 5 best recipe for apple crisp: Giant potato rosti with apple slaw,Apple strudel,Apple pie,Apple and almond strudel,Caramelised apples with ginger cream
Caramelised apples with ginger cream
- 50g butter
- 4 Royal Gala apples, ends trimmed, cut into 1cm-thick slices
- 300ml ctn pouring cream
- 1 teaspoon pure icing sugar
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon ground ginger
- 2 tablespoons finely chopped glace ginger
- Step 1Heat half the butter in a large non-stick frying pan over medium heat. Cook half the apple for 2-3 minutes each side or until golden. Transfer to a bowl and cover with foil. Repeat with the remaining butter and apple slices.
- Step 2Use an electric beater to beat the cream, icing sugar, vanilla bean paste and ground ginger in a bowl until soft peaks form. Fold in the glace ginger.
- Step 3Divide the apple among serving plates and top with the ginger cream.
Apple and almond strudel
- 8 sheets filo pastry
- olive oil cooking spray
- 800g can apple pie fruit
- 1/4 cup almond meal (ground almonds)
- 2 tablespoons brown sugar
- 2 tablespoons sultanas
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Low-fat custard or ice-cream, to serve
- Step 1Preheat oven to 200°C. Line a baking tray with baking paper.
- Step 2Place 1 sheet of filo pastry on workbench. Lightly spray with oil. Cover with another sheet of pastry. Spray and fold in half (short side to short side) to form a square. Repeat with remaining pastry sheets.
- Step 3Combine apple, almond meal, sugar, sultanas, cinnamon and nutmeg in a bowl. Spread one-quarter of the apple mixture over 1 pastry square, allowing a 3cm border at the top and bottom edges.
- Step 4Fold in sides and roll up tightly to enclose filling. Place, seam-side down, on prepared tray. Repeat with remaining pastry and apple mixture.
- Step 5Lightly spray strudels with oil. Bake for 15 to 20 minutes or until pastry is crisp and golden. Serve with low-fat custard or ice-cream.
- 2 large Granny Smith apples
- 1 tablespoon lemon juice
- 1/3 cup sultanas
- 1/2 cup dried figs, chopped
- 1/2 teaspoon ground cinnamon
- 1/3 cup white sugar
- 6 sheets filo pastry
- 60g butter, melted
- 1 cup fresh white breadcrumbs
- 2 tablespoons icing sugar, to dust
- Purchased custard, warmed, to serve
- Step 1Preheat oven to 180°C. Line a 38cm-long rectangular tray with baking paper. Peel, core and thinly slice apples. Place in a large bowl. Drizzle with lemon juice to prevent browning. Add sultanas, figs, cinnamon and sugar. Stir until well combined.
- Step 2Place 1 sheet filo on a workbench. Brush with melted butter and sprinkle with 2 tablespoons breadcrumbs. Top with another filo sheet. Repeat layers of filo, melted butter and breadcrumbs until you have 6 layers in total.
- Step 3Spoon apple mixture along one long edge of filo, leaving a 6cm border at both short ends. Fold ends in and roll up. Lift onto prepared tray. Brush top with butter.
- Step 4Bake for 45 minutes or until pastry is crisp and golden. Allow to stand for 10 minutes. Dust with icing sugar. Serve with warm custard.
Giant potato rosti with apple slaw
- 800g white potatoes, coarsely grated
- 1 egg, lightly beaten
- 80g butter, melted
- 2 teaspoons caraway seeds
- 350g Broccoslaw Kit (see note)
- 2 granny smith apples, cored, cut into thin wedges
- 2 green onions, thinly sliced diagonally
- Lemon wedges, to serve
- Step 1Place potato, egg, butter, caraway and half of slaw kit (reserve dressing and cranberries) in a large bowl. Season with salt and pepper. Toss to combine.
- Step 2Heat a greased 4.5cm-deep, 19cm (base), 26cm (top), non-stick frying pan over medium heat. Add potato mixture to pan. Press down firmly to compact. Cook for 15 minutes or until base is golden brown and crisp. Carefully turn rosti onto a large board. Carefully slide rosti back into pan. Cover. Cook for a further 10 minutes or until cooked through and base is golden brown and crisp. Transfer to a serving board.
- Step 3Meanwhile, combine remaining slaw kit and reserved dressing in a large bowl. Add apple and onion. Season with salt and pepper. Toss to combine.
- Step 4Top rosti with half the apple slaw and reserved cranberries. Serve with remaining apple slaw and lemon wedges.
- 30g unsalted butter
- 1kg Granny Smith apples, peeled, cored, thinly sliced
- 1 vanilla bean, split
- 100g caster sugar
- 1 lemon, rind grated, juiced
- 1 tablespoon cornflour
- 1 egg, beaten, to brush
- 350g (3 1/4 cups) plain flour
- 175g unsalted butter, chilled
- 75g (1/2 cup) icing sugar
- 1 egg, beaten
- Step 1To make the pastry, place the flour, butter and sugar in a food processor with a pinch of salt. Process until the mixture resembles fine breadcrumbs. Add the egg and 2 tablespoons chilled water, then process until the mixture comes together to form a smooth ball. Divide into 2 portions, one slightly larger than the other, wrap in plastic wrap and refrigerate for 30 minutes.
- Step 2Meanwhile, place butter in a large saucepan, add apples, scraped vanilla bean and seeds, sugar and lemon rind and juice. Cook over low heat for 6-8 minutes until just starting to soften. Mix the cornflour with 2 tablespoons cold water and stir into apple mixture. Cook for 1 minute. Remove vanilla bean, strain apples over a colander and discard juices.
- Step 3Preheat oven to 200°C. Grease a 19 x 5cm fluted loose-bottomed tart pan. Roll larger piece of pastry on a lightly floured surface and use to line base and sides of pan. Refrigerate for 30 minutes. Line the pastry shell with baking paper and fill with rice or pastry weights.
- Step 4Bake for 10 minutes. Remove paper and weights and return to oven for 5 minutes. Allow to cool. Pile apples into pastry. Roll out remaining pastry and press onto top of pie, using your fingers to crimp the edges, making sure edges are well sealed. Use any excess pastry to make decorative pattern for the lid. Brush top with egg, bake for 25 minutes or until cooked and golden. Rest for 10 minutes before removing from pan. Serve with vanilla custard.