Tuesday, 5 October 2010
Ten years ago when I moved over here to the UK, I brought with me on the airplane a huge 2 gallon drum of Maple Syrup . . . one of the things that I thought I would miss the most from home.
I had to change planes at Heathrow to catch one up to Manchester, and let me tell you . . . it was a very long walk through the airport to change terminals carrying those two gallons . . . thankfully a gentleman took pity on me about halfway there carried it for me the rest of the way . . .
Maple Syrup was a precious and expensive commodity over here back then, and very rare . . . It is a lot more common nowadays, if still expensive, but a little bit now and again is good for my Canadian soul . . . if you have never tried an egg poached in Maple Syrup . . . you just haven't lived! (tis not just for pancakes you know!)
Apples, Oats, Walnut and Maple Syrup . . . what a beautiful combination . . . a delicious combination that positively screams autumn to my heart!!!
Every bite brings the sweet/tart tang of meltingly soft apple, along with the whisper of maple and the buttery crunch the brown sugar topping.
Back home I would have had this with a nice scoop of vanilla ice cream melting down into it's warmth . . . here I eat it with lashings of double cream . . .
It would seem that I am becoming more and more British as time goes by!
Try it, you'll love it!
*Apple Crumble with Maple, Oats and Walnuts*
Maple, apples, walnuts and oats . . . not strictly British flavours, but oh so yummy.
8 tart/sweet apples, peeled and cut into 1/2 inch wedges
(Use a mixture. I like Granny Smith and Pippins)
2 ouces of Maple Syrup, preferably grade 2 amber (1.4 cup)
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 ounces of walnuts, toast and coarsely chop (1/2 cup)
5 ounces soft dark brown sugar (about 2/3 cup)
2 1/2 ounces plain flour (1/2 cup all purpose)
1 1/4 ounce whole wheat flour (1/4 cup)
6 TBS unsalted butter, cut into bits
3.5 ounces of rolled oats (about 1/2 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Place the apple wedges into a large baking dish and toss together with the maple syrup, the nutmeg and half of the cinnamon. Scatter the walnuts over top.
Stir together the brown sugar, plain flour,whole wheat flour, remainder of the cinnamon and brown sugar. Mix well. Drop in the butter bits and then rub them into the flour mixture with your fingertips until the mixture resembles coarse crumbs. Mix in the oats with your fingers. Scatter in clumps over top of the apples.
Bake for 45 to 50 minutes, or until the apples are tender and the topping is nicely crisped. If it browns too quickly then you may loosely cover it with some foil, uncovering it for the last 5 minutes of baking time.
*Note to self - Strepsils cool and Apple Crumble are not flavours that go well together. Must make again when I don't have the flu . . .