Improve the quality of your baking with the King Arthur Flour Whole Grain Baking cookbook. Excerpts include 10 Ways to Get More Whole Grains Into Your Life and What Apples Are Best for Baking plus recipes for Apple-Raspberry Oat Crumble and Devil's Food Cake.
These are among the most simple, most satisfying desserts to make. They go together quickly and fill the house with delectable aromas while they bake. We slide them in the oven as dinner is served, and they're ready to eat just in time for dessert. Every other time we make a crisp or crumble, we double the recipe for the topping and put half away in the refrigerator for next time; that makes it even easier to toss together dessert.
There's a fine line between a crisp and a crumble—each time we think we've got the definition down, we come across another recipe that breaks the mold. For simplicity's sake, if it has oats, we'll call it a crumble. If not, it's a crisp, but we've seen plenty of crisp recipes calling for oats. Whatever the nomenclature, be sure to add these to your baking repertoire—they're an easy way to make a meal heartwarming and are sure to appeal to every palate.
Apple-Raspberry Oat Crumble
Yield: 16 servings
Baking Temperature: 350 degrees F
Baking Time: 35 to 40 minutes
What could be cozier than warm apple crumble, with vanilla ice cream melting over the top? To us, this is the quintessential autumn dessert, similar to but not as fussy as a pie, and now that our local orchard grows both apples and fall-bearing raspberries, we can't wait for cool weather! Old-fashioned rolled oats are a traditional topping for these simple desserts; they help to thicken the filling at the same time they crisp the crumble.
- 1 cup (3-1/4 ounces) oat flour
- 1 cup (7-1/2 ounces) packed light or dark brown sugar
- 1/2 cup (1 stick, 4 ounces) cold unsalted butter
- 1 cup (3-1/2 ounces) old-fashioned rolled oats
- 1/2 cup (1-1/2 to 2 ounces) sliced or slivered almonds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 7 cups (1-7/8 pounds) peeled, cored and sliced crisp, tart
- apples (7 to 8 medium apples before peeling, about 3 pounds)
- 1 cup (4-1/4 ounces) raspberries, fresh or frozen
- 1/2 cup (3-3/4 ounces) packed light or dark brown sugar
- 1/4 cup (3/4 ounce) oat flour
- 1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees F and butter a 9 x 13-inch baking dish.
To Make The Topping: Combine the oat flour and brown sugar in a medium bowl. Cut the butter into cubes, and use your fingers, a pastry blender or fork, or a food processor to cut the butter into the flour and sugar. When the flour and sugar start to feel saturated, stop cutting before it becomes a paste. Some of the butter may remain in small chunks—that's OK. Add the oats, almonds, cinnamon and salt, and toss to combine. Set the topping aside while you make the filling.
To Make The Filling: Put the apple slices and raspberries in a large bowl. Combine brown sugar, oat flour and cinnamon in a small bowl, then pour the mixture over the fruit and toss to coat. Turn the filling into the prepared pan, and cover it evenly with the topping.
Place the crumble in the oven and bake until the topping is crisp and brown and the filling is bubbling and thick, 35 to 40 minutes. Remove the crumble from the oven, and cool for at least 10 minutes before serving. Careful, the fruit filling is hot! of course, ice cream helps hurry along the cooling process.
Nutrition Information Per Serving (1 Serving, 122G): 13g whole grains, 238 cal, 8g fat, 3g protein, 21g complex carbohydrates, 20g sugar, 4g dietary fiber, 15mg cholesterol, 43mg sodium, 230mg potassium, 52RE vitamin A, 5mg vitamin C, 1mg iron, 40mg calcium, 90mg phosphorus.
What Apples Are Best For Baking?
This is a question we hear over and over, and as soon as we think we have an answer in hand, it seems the variety we've selected has disappeared from the market. We're lucky to have a farmstand next door that carries a wide variety of apples most of the year, including some wonderful heirloom varieties, and over each apple bin there's a guide to how it tastes and how it bakes.
We've found that apples you enjoy eating also work well in baking. Be aware that the eating varieties we like for their crisp qualities often melt away in the oven. What we perceive as "crisp" often means a lot of moisture, which makes the apples more apt to turn mushy as they bake. We've had the best luck mixing different varieties in baking. We'll use a couple Macouns to add a tart flavor, or Golden Delicious for the sweet, mellow taste and firm texture. If you're not sure how a specific variety will work in the oven, try adding one or two of that variety to apples you're already sure will work. You'll be able to spot the newcomers and see how they survived the time in the oven and whether or not you like what they bring to the mix. Crisps and cobblers are a great place to experiment; they're a homey dessert with minimal time investment, and you can easily see what does and doesn't work.
King Arthur Flour Whole Grain Baking
Delicious Recipes Using Nutritious Whole Grains
Hardcover; 544 pages; $35.00
Recipe reprinted by permission.
- 10 Ways to Get More Whole Grains Into Your Life
- What Apples Are Best for Baking?
- Taking Care of Cupcakes
- When Is a Whole Grain Cake Done?
This page created March 2007