View allAll Photos Tagged applecrumble
Mi favorito...
Y de lo más saludable; las "miguitas" están hechas con copos de avena, aceite y azúcar de coco, y canela.
#MacroMondays #PerfectMatch
This is the final entry for my photo story 'Apple crumble in the making' - from flower bud to apple crumble. It turned out to be a perfect match (pun intended) for this week's Macro Monday's theme 'Perfect Match'. What is better than fresh apple crumble with warm vanilla custard? I can tell you, the cake was really delicious! If you want the recipe, please message me and I will send the details :-)
Thanks to everyone following my photo story, please find all the previous entries in this album I created: flic.kr/s/aHskA9QSfq
I had a lot of fun trying to take creative shots of the different stages of the life of an apple, hope you enjoyed it too!
HMM!
October 11, 2015
"Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree." - Martin Luther
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I managed to make away with a slice of my Granny's Apple Crisp after yesterday's (Canadian) Thanksgiving feast.
I wasn't sure if there's be any left, it's a highly requested dish and Granny only makes it on family gathering occasions, so I stationed myself in the kitchen and "helped" serve the dessert.
Of course, that meant that my piece made it's way into a Tupperware container rather than on a plate so that worked out perfectly for me.
Hope everyone has had a very sweet Sunday.
Click "L" for a larger view.
It's my gorgeous husbands 32nd birthday today (yes, he's my toyboy) and this was one of his presents from my sister.
Matt used to buy quite a bit of Abercrombie & Fitch clothes on our numerous trips to the U.S. so I found this highly amusing.....maybe I need to get out more?
Matt and I are just chilling out tonight, he's gone off to get a takeaway (so I've got 5 mins to take and post this quickly) and we are going to snuggle up and watch a film. I guess we should be out tonight as we are going to have plenty of time once Baby Lucas arrives but Matt wanted to stay in! I'm not complaining as I'm knackered...it's been a tough old week in work.
I'm off to get myself a glass of 'fake' wine....ho-hum :-(
p.s. I also just wanted to say I haven't been about much as it's been a hectic couple of weeks but I hope to be back posting proper pictures soon.
p.p.s. Have nice weekends! :-)
Apple crumble DoF. I made these yesterday afternoon and brought a huge dish of it to my brother's. I am so sorry I cannot share the smell ... The dish says it all!! We had some ice cream with it and it was yummmm! I used a new recipe and the crumble bit wasn't as crispy as I normally have but still yummmm! :P
☆★☆ recipe ☆★☆ ... soooo easy!!
flour 200 grams
butter 160 grams
granulated sugar 140 grams
3 medium cooking apples
Pre-heat the oven at 180C / 350F / Gas Mark 5.
Mix the butter with the flour in a dry bowl until you have a texture like breadcrumbs. Some say we should use fork, but I always use my hands to break the butter and mix with flower. Much easier.
Add 120 grams of sugar to the mixture and mix it all together. It gets more like breadcrmbs. The crumble is ready.
Peel and cut the apples into 4. Cut out the core and chop them as you like. Chop chop chop.
Put the apple slices into the casserole dish. If you are adding the optional cinnamon, do it now. Sprinkle the remaining 20 grams of sugar evenly over the apples. Now, evenly spread the 'crumble' mixture over the sugared apples.
Put this into the middle of your pre-heated oven at 180C / 350F / Gas Mark 5 for 30 minutes. I usually take them out before 30 mins. LOL
I made an Apple crumble on Sunday, first time in years & I used our own cooking apples HTT! This probably isn't the best composed shot I've ever uploaded but who cares, I had to take it quick while some evidence remained lol.
I diligently followed the recipe in the first comment box which Les Fisher uploaded a while back. It turned out perfectly just could have done with a smaller dish so the crumble topping wasn't spread so thin. Served with caramel ice cream rather than custard. Yum.
95/100x my 100 photos will all be taken using the Hipstamatic App.
A self-portrait. I'm wearing my "Applecrumble and Fish" t-shirt. LOL. Eee-gads, I still prefer being on the other side of the camera.
I had some of Tim's Granny Smith apples that had gone too yellow for him, so to use them up I did some apple crumbles in the air fryer - turned out well and we enjoyed them over two evenings! You can see the before and after shots. For a twist I added a sachet of golden syrup Oatso Simple to the mix!
(We did try ice cream mug cakes in the microwave too but they were disappointing!)
ⓒRebecca Bugge, All Rights Reserved
Do not use without permission
Apple crumble served with vanilla ice-cream.
Lufthansa & apples havent been the sweetest of things lately.
Neither the one you can eat, nor the one you tag on your baggage have received good press on social media.
The real one, as part of the "tasting heimat " revamp has been much derided by frequent flies who have described the handing out of these apples after the main meal as a hygene issue. Then there's the Apple airtags, booming in sales recently with all the lost & delayed hold baggage, Lufthansa banning them from their flights because of bluetooth signals affecting aircraft communications.
Nevertheless, this one is....ready to eat.
Apple crumble tag by Cosa #streetart #graffiti #london #tag #handstyles #applecrumble #COSA
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Filling
3 large apples, peeled, coarsely chopped (about 3 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup cold butter or margarine, cut into small pieces
Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans
1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.
High Altitude (3500-6500 ft): Heat oven to 325°F.
Make the Most of This Recipe
Special Touch:
Serve with a scoop of ice cream or a dollop of whipped cream.
Use fresh peaches for the apples for a juicy peach crumble.
Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 43g); Protein 5g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
A little wink to Lucia who inspired me here....If she is not in your contact list, check her beautiful stream! You will not be disappointed! www.flickr.com/photos/luciaandmapp/
In the absence of any mushrooms to photograph, and with horrible weather, I decided it was time for a bit of baking — and food photography! A very simple (and delicious) crumble, made with harvested apples and the last of the year's blackberries. Photographed, on a tripod, with a 50mm lens at F2.8 for shallow depth of field; the focus was locked on the back of the crumble. Lit with natural light, from camera left, and a little fill-light from a reflector to camera right. #blackberries #puddingporn #desertporn #applecrumble #apples #niftyfifty #foodphotography #pudding #foodstyles_gf #foodartstyles_gf #still_life #stilllife #markmakingdesign #most_deserving #photowall #all_shots_ #uk_potd #icatching #bd #niftyfifty #bokeh #dofaddicts #autumn2013 #ig_captures #bakingporn #baking
... with cider, cinnamon, nutmeg, clove and a pinch of vanilla. Perfect for sunny autumn days like today.
Dollhouse food handmade available from either my etsy store www.etsy.com/shop/sarahmaloney
Or my website
appetizer: Freshly Baked Pastries. Part of a $23 set meal.
Croissant, black forest muffin, whipped butter, pistachio bite, herb biscuit, maple 'slipper' (apple crumble croissant).
Homemade scones - hot out of the oven - should help to drive the cold winter away since there are no palm trees in my near future. LOL My mother's famous strawberry-rhubarb jam, and a hot cup of tea should take the chill off the deep-freeze that we're stuck in right now. Yesterday, with the windchill, it was -44ºC. Ai Chihuahua!!
Textures are Flypaper: apple crumble and raw linen.
Recipe adapted from this: http://www.epicurious.com/recipes/food/views/APPLE-CRUMBLE-AND-VANILLA-ICE-CREAM-108716
Ingredients:
2 cups old-fashioned oats
1 cups (packed) golden brown sugar
1/2 cup all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Nonstick vegetable oil spray
4 pounds large Granny Smith apples, peeled, halved, cored, each half cut into 6 slices
3 tablespoons fresh lemon juice
1 tablespoon ground cinnamon
Vanilla ice cream
Preparation:
Mix oats, 1 cup sugar, and flour in bowl. Add butter; rub in with fingertips until topping comes together in moist clumps. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Mix apples, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl. Transfer to dish. Sprinkle topping over.
Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Cool slightly. Spoon warm crumble into bowls. Serve with ice cream.
Once again, I am a chef and love photography. I took it with a white backing board, SB600 bouncing of the white ceiling
Tonkotsu Ramen - Satsuki, East Malvern - Greedy Gourmets
Who would have thought our love for proper Kyushu Tonkotsu Ramen would be satisfied so close to home. We would never would have guessed that our local Japanese cafe was run by a lady from Kyushu! Once a month, she makes big pot of tonkotsu pork bone broth and her little cafe turns into an endless stream of Japanese speakers in the off-peak hours between lunch and dinner, all of them coming for a comforting bowl of Kyushu Tonkotsu Ramen.
And what a bowl of ramen it was. The tonkotsu broth was rich and full of pork flavour, with a minerally pork bone fragrance. On hand was a dish each of sweet pickled garlic, pickled ginger and pickled mustard greens, typical toppings for ramen. While the broth was rich and strong, the noodles were smooth, but perhaps slightly over-cooked. The tender, fall-apart slices of stewed pork
We finished our meal with some desserts, including the rich crème brûlée, heavenly lemon curd tart and apple crumble tart.
Satsuki (previously Asatsuki)
458 Waverley Rd,
Malvern East 3145
(03) 9572 0200
Monday 11am to 3pm
Tuesday - Friday 11am to 9.30pm
Saturday 9am to 9.30pm
Closed Sundays and Public Holidays
Reviews: