apple crisps

The perfect Bircher muesli made slightly quicker than the original version and served with chilled stewed apples and apple crisps

Bircher Muesli with chilled stewed apples and apple crisps

red apples

tsp cinnamon

600 g baking apples ((2 large apples))

butter

g golden granulated or caster sugar

75 g porridge oats

225 g natural yogurt

ml Apple juice

g Sultanas

hazelnuts

Baking tray and greaseproof paper

Large pan

Mixing bowl

(optional)

Serving glasses/jars/pots

Pre heat the oven to 160 degrees fan and prepare a baking tray lined with greaseproof paper.

Thinly slice the 2 red apples and remove all pips - the thinner they are the more crisp they will be after baking. Slice straight through removing any stalk or pips as you go. I slice mine at a 90 degree angle to the core, to allow for a star shape in the centre of the crisps where the pips were.

Place the sliced apple on the lined baking tray. Try not to overlap the slices as they will stick together during baking. Sprinkle over 1/2 tsp ground cinnamon then bake in the oven for 30 minutes or until crisp. Check them regularly as they will burn quicker than you think. Also as check and remove the smaller thinner ones as necessary as they will bake and crisp up quicker.

When crisp, remove from the oven and set to one side to cool. Do not refrigerate as they will go soggy.

To make the cinnamon apple crisps:

Whilst the crisps are baking, start preparing the baking apples. Peel and core then slice into chunks (around 1 cm cubed in size). Place a large pan on a medium heat and add the butter. As the butter starts to melt add the chopped apple and golden sugar. Stir well until the sugar dissolves. Pop on a lid and allow to simmer for 5 minutes of so - check and stir regularly. As soon as the sugar starts to caramelise (turns darker brown) and the apples become soft, remove from the heat. Transfer to a bowl and set to one side to fully cool. Place in the fridge to chill until ready to serve.

To make the stewed apples:

While the crisps and stewed apples are cooling, prepare the bircher. Place the oats, yogurt, apple juice, sultanas and cinnamon into a mixing bowl and stir together until well combined. Add a little more yogurt or apple juice if the mix appears to dry or stiff. Chill in the fridge for at least 10 minutes or until ready to serve or overnight if you have time. (I usually transfer the bircher to a piping bag and secure with a peg before chilling. Piping the bircher on when serving is so much easier and neater)

To make the bircher:

Once the stewed apples are fully chilled the dessert can be put together. This only takes 5 minutes and so for the freshest of finishes I tend to build these desserts just before I serve them. Line up your serving glasses/pots. Spoon the stewed apples into the bottom of each glass - fill them to about half way. Next pipe or spoon the bircher onto the top of the stewed apples. Top each glass with a couple of apple crisps and sprinkle over the chopped hazelnuts. Serve with extra apple crisps on the side.

Putting the dessert together.

https://www.youtube.com/watch?v=aDv5L6S68dA

Bircher muesli with chilled stewed apples, topped with apple crisps. By Debbie Jones Properfoodie

Properfoodie Bircher muesli with stewed apples and apple crisps

There’s just something magical about a warm apple crisp fresh out of the oven. Juicy, cinnamon-coated apples topped with a crunchy, buttery oat crumble—YUM! It’s simple, cozy, and so so delicious. Add a scoop of vanilla ice cream on top and you’ve got the ultimate comfort dessert that never disappoints!

The Best Apple Crisp

apples

white granulated sugar

lemon

lemon juice (freshly squeezed)

1½ tsps ground cinnamon

salt

vanilla extract/essence

tbsp all-purpose flour

all-purpose flour

quick cooking oats

light brown sugar

cinnamon

Preheat your oven to 180°C (350°F) conventional (see note 2 if using a convection oven with a fan) and lightly grease a 9x13-inch baking dish. Set it aside for now.

Peel, core, and slice the apples into ¼-inch slices (not too thin or they’ll turn mushy).

In a large bowl, combine sliced apples with sugar, lemon zest, lemon juice, cinnamon, salt, vanilla, and flour. Mix well until the apples are evenly coated, then transfer them to the prepared dish and spread them out evenly. Set aside.

For the topping, mix together the flour, oats, brown sugar, salt, and cinnamon, breaking up any clumps of sugar as you go.

Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture looks sandy with little buttery clumps.

Sprinkle the topping evenly over the apples. Bake for about 50 minutes, or until the topping is golden brown and the apples are bubbling around the edges. Allow the apple crisp to cool for 15–20 minutes before serving. Great with a scoop of vanilla ice cream!

https://www.youtube.com/watch?v=Acx2SLqUTTc&t=23s

There’s just something magical about a warm apple crisp fresh out of the oven. Juicy, cinnamon-coated apples topped with a crunchy, buttery oat crumble—YUM! It’s simple, cozy, and so so delicious. Add a scoop of vanilla ice cream on top and you’ve got the ultimate comfort dessert that never disappoints!

RECIPE: https://cakesbymk.com/recipe/apple-crisp/
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INGREDIENTS:

🔹Apple Base
▢8 large granny smith apples - peeled, cored and thinly sliced (about ¼ inch thick slices). Other baking apples work too.
▢½ cup (100 g) white granulated sugar
▢1 tsp lemon zest
▢½ tbsp lemon juice - freshly squeezed
▢1½ tsps ground cinnamon
▢¼ tsp salt
▢½ tsp vanilla extract/essence
▢1 tbsp all-purpose flour

🔹Topping
▢1 cup (120 g) all-purpose flour
▢1 cup (85 g) quick cooking oats
▢¾ cup (150 g) soft light brown sugar
▢¼ tsp salt
▢1 tsp cinnamon
▢¾ cup (170 g) butter - cold and cubed


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I never thought a basic APPLE CRISP could be THIS GOOD!

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