Wednesday, 19 December 2012

Apple, Ginger and Cranberry Crisp

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is another crumble recipe but it has a crispier topping hence the name crisp. The apple was added because you can't have a crumble without apple, in my opinion. The cranberries had been in my fridge for a few days and I had no idea what to do with them. They are perfect in this crumble because once cooked, they become this sticky and tangy jam. And the ginger adds a subtle but much needed extra warmth to the dish.



 A Simple List of Ingredients:

1. Apples
2. Fresh Cranberries
3. Lemon Juice
4. Clementines
5. Stem Ginger
6. Sugar
7. Plain Flour
8. Ground Cinnamon
9. Brown Sugar
10. Rolled Oats
11. Baking Powder
12. Butter

Bismillah, let's begin!

The first job is to preheat the oven to Gas Mark 5.


 The first ingredients are two apples. You can use any variety you like.



 Peel, core and slice the apples into chunks, and place into a mixing bowl.



 To the apples, add 8 ounces fresh cranberries. You can add more or less depending on how much of a cranberry fan you are.



 Next, take the juice of half a lemon. Add to the apples and cranberries.



 Take two clementines.



 Add the zest of the two clementines to the bowl.



 And then add the juice of the two clementines.



 The next ingredient is stem ginger in syrup.



 Chop two pieces of stem ginger. Add to the bowl.



 Next, take 4 ounces of sugar.



 And 6 ounces of plain flour.



 And a teaspoon of ground cinnamon.



 Add the flour, sugar and ground cinnamon to the fruit and stir to combine.



 Place the fruit mixture into an ovenproof dish, and set aside.



 For the crumble topping, take 8 ounces of plain flour.



 And 6 ounces of light brown sugar.



 And 6 ounces of rolled oats.



 And 1 teaspoon baking powder and 1/2 teaspoon salt.



 Combine all the above in a bowl, for the crumble.



 Finally, take 4 ounces of butter.



 Add the butter to the crumble mixture.



 Rub in the butter with your fingers or a fork.



 Spoon the crumble topping onto the fruit.



Bake in a preheated oven at Gas Mark 5 for 40 minutes.



 Look at that beautiful red colour!



Enjoy with vanilla custard!

Wasalaam!

Apple, Ginger and Cranberry Crisp

Ingredients

For the Filling
·     2 Apples
·     8 ounces (226 grams) Fresh Cranberries
·     Juice of ½ Lemon
·     2 Clementines
·     2 pieces of Stem Ginger, chopped
·     4 ounces (113 grams) Sugar
·     6 ounces (170 grams) Plain Flour
·     1 teaspoon Ground Cinnamon

For the Crumble Topping
·     8 ounces (226 grams) Plain Flour
·     6 ounces (170 grams) Light Brown Sugar
·     6 ounces (170 grams) Rolled Oats
·     1 teaspoon Baking Powder
·     ½ teaspoon Salt
·     4 ounces (113 grams) Butter

Method

1.    Preheat the oven to Gas Mark 5.

2.    To make the filling, peel, core and slice the apples and place into a mixing bowl. Add the cranberries, lemon juice, the zest and juice of the clementines, the stem ginger, flour, sugar and ground cinnamon. Mix everything together well and place into an oven dish.

3.    For the crumble topping, place the flour, brown sugar, rolled oats, baking powder and salt into a bowl. Rub in the butter with your fingers.

4.    Sprinkle the crumble topping over the apple mixture.
5.    Bake in the oven for 40 minutes. Serve with vanilla custard! 

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