Apple Crumble Help

laughing_cow · 13 August 2006 at 4:48PM

Hello

I've been given a load of cooking apples from my workmate and I'm going to make an apple crumble tonight. However, he told me that they were a bit tart/sharp. It's been a while since I've made crumble (and even longer since my O Level Home Economics

) - how do I get past this - should I use more sugar to make them less tart?

cheers.

MIRRY_2 · 13 August 2006 at 4:57PM

Yes sugar will hide the sharpness and a bit of vanilla essence.

good luck.

laughing_cow · 13 August 2006 at 5:00PM

Mmmm lovely. Thanks for your reply - will let you know the verdict when the gannets at work have devoured it tomorrow.

sophiesmum_2 · 13 August 2006 at 5:11PM

I sometimes stew mine with sugar free lemonade and add a little vanilla essence before baking.
sophiesmum

tootles_2 · 13 August 2006 at 5:18PM

I add sugar and cinnamon to mine..............

susank · 13 August 2006 at 5:28PM

Another way to keep them in the freezer is to peel and slice them into cold salted water - when you have finished them then drain - do not rinse them and pack into plastic bags for the freezer - say a crumbles worth at a time - defrost and use as normal with sugar - the salt does not seem to matter at all and it keeps them from going brown. Believe me it does work.

twink · 13 August 2006 at 5:38PM

i have always frozen my apples like that except i use lemon juice from a bottle in the water

Madmel · 13 August 2006 at 7:18PM

Something else you could try is adding a small amount (a teaspoon) of bicarbonate of soda. We do this with rhubarb either in crumble or in a compote (posh!) and it means you need less sugar. I also use honey to sweeten the fruit and save the sugar for the crumble topping.