It is Saturday September 28.. 26 degrees Celcius and 100% humidity. It looks like Fall if you look out the windows, but I have my AC on in the house. Cause I don’t do humid. Period.
But I’m craving Fall.. the cool crisp days with Cerulean blue skies.. (maybe) wearing socks again, being able to wear my hair down, and having the choice to be able to wear a jaunty scarf around my neck.
So to celebrate Autumn’s (sure to come soon) arrival…I made Bill’s favourite cornbread for lunch (recipe HERE) and heated up the
soup stew from yesterday, served with a side salad. The soup STEW turned out fantastic, especially with some cracked pepper and melted cheddar. Mmmmm. I’ll definitely make this one again. Or at very least something similar, since I don’t remember at all how it came together. Remember I was the mom cutting her daughter’s bangs.. badly.
This morning, as promised, I used some of the apples I froze last week. I don’t love apple crumbles, when the fruit is on the bottom, and it’s all mushy and just a crumble on top, so I used my super easy strawberry/rhubarb crisp recipe, (crust on bottom, crumble on top) and tried it with apples. Some comments I’ll make.. is that I should have cut the apples into smaller pieces, and I definitely over-baked it (as you’ll see) so it’s hard to tell. This is what it sounded like when it came out of the oven…(hint.. put your sound on) as you can see the pecans I snuck on top got just a little too toasty. It’s a bit dry too, so less corn starch for sure.. and less time in the oven for next time.
i’ve been trying to learn how to adjust for the convection setting on our new gas stove/oven, and haven’t quite perfected that yet. But it did turn out yummy. here’s the (sorta) recipe.
Fruit Crisp recipe (sorta)
1 cup packed brown sugar
2 cups rolled oats
1 cup Whole wheat flour (or subs your vegan floury stuff)
3/4 cup cold butter in small pieces (I used Coconut oil)
Cinnamon (sometimes cloves & nutmeg)
mix the above until pea sized sorta (a pastry knife thingie works great) .. put enough in bottom of 9/13 pan and press down with your hand to make an even(ish) crust – bake for 8-10 min, take out of oven and then top with fruit mixture, then put reserved crumble on top and press down a bit.
about 6-8 cups of fruit (rhubarb/strawberry, apples, pears, peaches or blueberries, or all of the above – be adventurous! I’m guessing watermelon or citrus fruits might not work though.. LOL..)
1/4 cup corn starch (only if you’re doing rhubarb…less for other fruits)
1/2 cup sugar (again only if you’re doing rhubarb..) i didn’t use any for the apples.. just a touch of honey.
Bake at 375 for 40 minutes if using a glass pan & fruit is frozen like my apples were..(note to self.. I did convection 375 for 35 minutes, and it was too long.. I should have done Conv. 350 and then tested)
25-30 if using an alum pan and fruit isn’t frozen.
Lemme talk for a minute about my new kitchen. I love my Island. I have the drawers all set up mostly just for baking. One for mixing bowls, big measuring cups,bakeware, cookie cutters (ohh.. Christmas cookie baking is gonna be FUN this year!!)
one for baking ingredients, one for baking tools, measuring cups, spoons..
And a heavy duty pullout drawer for my Kitchenaid, coffee maker and juicer. The big guns that I don’t want sitting on the counter all the time.
This middle drawer though is my favourite, because I have it all nice and organized with a lot of my favourite ingredients in nut jars. (Kirkland unsalted mixed nuts used to be in these.. now they are filled with brown sugar, pecans, coconut, quinoa, chocolate chips..) As I get more nut containers, I’ll put the granola, 12 grain cereal and oats in them as well.. and label the lids. It’s just been so great to have all this in a drawer at easy reach, rather than shuffling items on a dark shelf.
Next.. let’s talk about Coconut Oil instead of butter. For baking things like Crisp, it’s great, you get that great coconutty flavour, i’m guessing it’s
better less bad for you.. SO much easier to measure odd amounts and to blend in. I just put my measuring cup right in the jar and scoop it out.
Just before lunch when it was time to make the cornbread, I made the
sad happy discovery that I didn’t have quite enough corn meal.. so I had to got to make the trip to Bulk Barn. My jars were ready to go, and so was I! I was home again in 25 minutes, got the cornbread going in the toaster oven, and lunch was on.
But now it’s a couple hours later, tea is steeping while i type, and it’s time to try a piece of this morning’s crumble… I have lots to share.. are you ready for tea? 🙂 Bring ice cream.