Skip to main content

Improv Cooking Challenge: Apple Hasselbacks with Crispy Oat Crumble


It's time for September's Improv Cooking Challenge hosted by Lesa of Edesia's Notebook. I don't know where the weeks are going.

The idea of this challenge: we are assigned two ingredients and are tasked to create a recipe with those two things. August's assigned ingredients: apples and oats.

I've long been enamoured with the flair of a hasselback potato. Then I began to see photos of other things hasselbacked such as carrots, beets, and even apples. I decided to give an apple a try. By the way, the hasselback presentation was created at the Hasselbacken Hotel in Stockholm, Sweden in the mid 18th century. It quickly became their signature dish.

I had just gotten some lovely apples at the farmers' market and had some homemade oat granola. I used both to create this relatively quick mid-week dessert.


Ingredients

  • 2 large firm organic apples, peeled, cored, and halved vertically
  • 4 t maple syrup, divided
  • 1 C oat granola (here's one of my granola recipes)
  • 3/4 C organic whipping cream
  • 1/2 t pumpkin pie spice
  • 1 t organic granulated sugar

Procedure
Preheat oven to 400°F.

The key to getting the slices to flare is to not cut all the way through. I accomplished this by wedging wooded chopsticks on either side of the apple. They work as a guide; you cut to them, but no further.


Place your sliced apples, flat-side down, in a baking dish. Cover the apples with foil.


Bake at 400° for 20 minutes. Remove foil. Spoon granola over the top and gently press the oat mixture into the crack of the apple. Drizzle with maple syrup. Return to the oven and bake for an additional 10 minutes or until apples are tender. Remove dish from oven; cool 10 minutes. While the apples cool, whip the whipping cream with pumpkin pie spice and sugar. Serve apples with a dollop of whipped cream on the top.



Comments

  1. mmmmmmmmmm -- such a simple, yet gorgeous dessert! & I so SO love that it can be gluten free. Gotta pin!

    ReplyDelete
  2. What a great idea! Looks amazing. Thanks so much for sharing, Camilla!

    ReplyDelete
  3. I love the look of hasselbacks but I've still never tried it. It looks delicious in apple form!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa