Hey friends! It’s been a while. But I’m back!
Three weeks ago I arrived in Portland, where I started the best road trip ever down to San Francisco with Lewis. The Pacific Coast was breathtaking, and we got to stop and camp in the California Redwoods and Big Sur, both of which have been a dream of mine for as long as I can remember. I’ll save the details of my trip for another time, because today is Recipe Redux day. The theme? Freezer-friendly meals.
Having just spent three weeks away from home, I really haven’t done much cooking nor have I spent much time planning blog posts. I really wanted to take the time off to enjoy myself and appreciate the time I had with Lewis, since we’ll be spending the year apart. When I got home two days ago, I immediately went to work on my favourite freezer-friendly meals. I made some dumplings, but those didn’t work out. I wanted to make a homemade pasta dish, but didn’t have the right ingredients. So I settled on dessert, because my number one rule is to always keep dessert in the freezer. I originally planned on doing an apple and pear crumble, but alas, I forgot to buy pears. So apple crumble it was.
This sunflower seed crumble was, for me, unexpectedly delicious. I had never made crumble with sunflower seeds before, and decided to use them in place of other nuts due to my overwhelming curiosity and a shortage of time. A generous pinch of salt goes a long way with the topping and you get that beautiful salty sweet combination in the first bite. It’s almost like eating a peanut or sunflower seed brittle, but with apples that have been cooked down in apple cider vinegar and sugar beforehand. I took a page out of the Cook’s Illustrated Baking Book by starting the crumble on the stovetop by sautéing the fruit. The result is a glorious crumble filled with flavourful, evenly cooked apples. This recipe is only very slightly adapted from the Cook’s Illustrated Baking Book, and I couldn’t recommend the book more if you want to learn more about the science and technique behind baking.
NOTES: You can make this a “one pot” project by using a cast iron skillet or dutch oven. You can also cook the fruit in a pan and transfer them to a baking tray or ramekins like I did. I put them in ramekins, which are easy to freeze and equally easy to take out and pop into the oven when you feel that dessert craving.
SUNFLOWER SEED APPLE CRUMBLE
Yields 5 servings.
For the topping:
- 1 1/4 cups oats
- 1/2 cup sunflower seeds
- 1/4 cup + 2 tablespoons coconut or brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 4-5 tablespoons coconut oil
For the filling:
- 3 apples, peeled and chopped
- 1/4 cup apple cider vinegar
- 3 tablespoons coconut or brown sugar
- 1/2 teaspoon pure vanilla extract
- juice of a quarter lemon
- pinch of salt
- Preheat the oven to 232ºC/450ºF. In a large bowl, toss the apples together with the sugar, vanilla extract, lemon juice, and salt. Let the apples sit for five minutes. In another bowl, mix the dry ingredients for the topping together and set aside.
- In a large pan, bring the apple cider vinegar to a simmer. Pour the apples into the pan. Don’t cook the apples completely and remove from the heat when they begin to soften. If you are using a skillet or dutch oven, sprinkle the topping on top and place in the oven to bake for 15-20 minutes. If you are using a baking tray or ramekins, spoon the apple mixture into the tray/ramekins and top with the crumble. Bake for 10-15 minutes.
- Remove from the oven and allow the crumble to cool.
Wishing you much love and happy kitchen adventures,
Make sure you check out all the other recipes from this month’s Recipe Redux!
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