When we moved into our new home this year, I knew we had a couple of apple trees in our back garden. I wasn't sure what sort of apples they were, some people telling us they were more than likely crab apples.
As the summer has gone on however, our apples have grown and we have regular apples, although not sure exactly what type.
We had a bad storm a couple of weeks back and there was a lot of windfall, which we picked up and kept aside to make something with. We had Gladys over for dinner at the weekend. Gladys is Disneyboi's nephew's wife's mother. A tenuous connection, but she is totally part of the family and a great laugh.
For dinner I made a lasagne and with the apples, which Disneyboi diligently peeled and chopped, I made an apple crumble. I added the usual cinnamon to the dish, what are apples without cinnamon after all? But I had been sent some maple syrups to try from We Love Maple, which came in four varieties and a wee pot of maple sugar.
The maple syrups ranged from a light coloured one, quite mild in flavour to an Amber syrup which is strong and robust. They were all very sweet and mapley, in their own way, and I opted for the medium one for adding in this recipe.
I didn't realise that maple syrups could vary so much in flavour, nor did I realise the benefits of maple syrup which you can read about on their website.
The apples were stewed along with the maple which led to an amazing smell going on in the kitchen. For the crumble topping I also added maple sugar, which is crystallised maple syrup, in the mix. A double-whammy of maple, top and bottom.
I baked it for around 25 minutes and the maple smell really stood out. When we were eating the crumble itself (with my favourite addition, evaporated milk), the maple added an extra depth of flavour which you couldn't quite put your finger on, but if it wasn't there you would really have missed it.
Gladys loved her dinner and gave a thumbs up to the crumble, made with our very own apples. Expect much more apple based desserts over the next few months!
Here's how I made it...
Maple Cinnamon Apple Crumble
apple crumble with added cinnamon and maple syrup
- 800 grams apples
- 2 tablespoons dark maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanila extract
- 100 grams plain flour
- 50 grams porridge
- 100 grams cold unsalted butter, cubed
- 50 grams maple sugar (or brown)
Chop the apples into cubes, place into a saucepan with the maple syrup, vanilla extract half the cinnamon and place on medium heat with the lid on for 10 minutes.Pre-heat the oven to 200C (180C fan).Prepare the crumble topping by placing the butter, flour, oats, sugar and remaining cinnamon in a bowl. Rub together with your fingers until the mix resembles rough breadcrumbs.The apples should be mushy at this stage, if not continue to stew for another 5 to 10 minutes.Once ready, place the apples in an oven-proof dish and top with the crumble topping evenly.Bake in the oven for 20 to 25 minutes until the top is golden brown and the apples are bubbling.Serve warm with cream ice cream or my favourite evaporated milk.
DetailsPrep time: Cook time: Total time: Yield: 4 to 5 servings
Here are some more maple infused recipes to try out:
Parsnip and Maple Syrup Cake - The Baking Explorer
Sticky Maple Apple Traybake - United Cakedom
Chocolate Maple Truffles - Tinned Tomatoes
Bramley Apple, Pernod and Maple Syrup Summer Pudding - Belleau Kitchen
Maple Spice Brownie Cupcakes - Cakeyboi
Disclosure Statement: I was sent the maple syrups and sugar free to try. Any opinions expressed are my own.