Deadline stress

It’s deadline time! These weeks all essays have to be handed in. After deadline time it’ll be exam time. Oh god, the stress, the limited amount of time, the bad planning earlier on this semester or indeed the complete lack of it! One day it’ll kill me. But not today.

Right, so limited time means limited blogging. I do apologise, but these essays take up much time. Apart from uni, there’s two more things that I will not cut down on: cooking, of course, and motorbike lessons. That means everything else suffers, so no more boxing, my friends have probably forgotten what I look like and I cannot remember the last time I saw the interior of a pub. And it also means that I’m blogging in somewhat of a hurry and therefore this week’s recipe will be based on last week’s. But let’s call it a sequel and make it sound nicer!

Remember that banoffee pie from last week? Well, if you actually made that one, then you may still have some caramel left. And with that caramel you could make this caramel apple crumble. It takes very little time and effort, even I could make it this week! I made mine in tiny little ramekins that I happened to find here in the kitchen, and if you have some you could make one for each person because it looks quite cute and swanky, but if not, you can just make a big one in a bigger dish.

Caramel apple crumble for one

For about 4 people you will need

– about 3 apples                          these quantities I’m only estimating,
– 5 tbsp caramel         <——–  just see how much you want to eat

– 100gr flour                                 these quantities can be changed if you need
– 50gr sugar                <——— more or less crumble, the ratio is 2:1:1
-50 gr cold butter (unsalted, preferably)

+ something to serve it with, like ice cream or custard

Put the flour in a bowl. Add the sugar. Add the butter and with cold hands, make a crumbly mix out of this by sort of rubbing the concoction together with your fingertips. Peel the apples, remove the cores and slice them into chunks. Put about half them in an oven dish or in separate ramekins and top with the caramel, then top that with the other half of the apples. Sprinkle over the crumble and stick it in the oven, I’d say 200 degrees for about 15 minutes.

If you want to make it slightly fancier, chop up some pecans and mix them with the crumble. Serve with ice cream!

Before sticking it in the oven.

About La dittatrice

After years of being based in Glasgow, I've recently made a home for myself in Turin, Italy, for the time being, at least. This blog is my captain's log. Here I note down what I did, and what I ate. A story, then a recipe. That's how this here works. Updates on Wednesdays.
This entry was posted in Food, Sweets and desserts. Bookmark the permalink.

2 Responses to Deadline stress

  1. Marij says:

    Kan je dit ook ‘s middags maken en dan ‘s avonds in de oven doen? Zal de appel er waarschijnlijk niet lekkerder op maken he… En denk je dat je in plaats van caramel ook maple syrup kan gebruiken? :’)


  2. Van tevoren maken is geen probleem, maar dan moet je eigenlijk even een citroen (of zelfs sinaasappel) uitpersen en daar je appelblokjes mee marineren, als het ware. Gewoon suiker eroverheen strooien voor als het je anders te zuur wordt. Ook de crumble kun je makkelijk in de koelkast bewaren, maar dan dus wel los. Ik zou pas vlak voor ik hem in de oven zette de kruimels er overheen strooien.

    En of je dit met maple syrup kunt maken, ik heb echt geen idee, zal ik het vanavond eens proberen? Hoe dan ook, áls je het met maple syrup wilt maken, wordt het een heel ander toetje, want caramel is veel dikker dan maple syrup. Je kunt dan, denk ik, het beste de appelblokjes alvast door de maple syrup heen roeren, en dan ook daar de noten bij in doen, en misschien een klont boter of zo?


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