|They're not technically pies, since they don't have a crust, but I won't tell if you won't.|
One of my husband's favorite arguments against me planting an apple tree in our garden is the childhood memory of the two apple trees he had from age 9 to 19 in a little house in Columbia. You need to have two apple trees if you have one at all, as they tend to cross pollinate with the wind. He, his brother, and sister all would be put to work during apple harvest season to peel and make apple butter, apple sauce, etc., by their mother. If they did not, the fruit would fall off, rot, and ferment. If the fruit would ferment, they would have stray animals in their yard that would essentially get krunk on these fermented fruits. Squirrels, he tells me, were the funniest, but they were never funny enough to justify the presence of the drunken hornets.
Years later, I asked him why they couldn't just pick all the apples at once and keep the ones you didn't want to process in the cellar, he said that it was too much trouble. When I asked what he meant, he told me that if apples touch each other or are stacked on top of one another, they'll go rotten. Upon further research, I find that this is true. Apples are not social fruits, so it's best to wrap them each individually in paper and store them in a cool and dry place. I read once that folks would store apples tightly in barrels and even sink them in lakes under the ice, only to retrieve them later. (I have no idea if this is true, some guy told me while I stopped for gas while driving through Ozark country. Nice guy.) There's a ton of folk knowledge for how to store apples for long periods of time, but most of us in the cities don't need to worry about that. That being said, if you buy in bulk, it's good to know that you're able to store fruit in your basement or garage, properly stored, for long periods of time.
I consider apples a winter fruit because they keep so well in the winter months. Most dried fruits are obviously considered a 'winter' fruit, but many of my 'seasonal cookbooks' use squash or apples in their baked goods because of factors like this. Squash, apples, carrots, and other root vegetables keep well in root cellars, so therefore they're ideal for the winter. I live in the Northern Hemisphere, which means that it's currently winter.
|This is my 150 year old silver maple! This photo has not been edited at all.|
We got a big snow over the weekend of a 9"-12" accumulation, and we're expecting another big snow next week as well. When things snow, all I want to do is bake. I don't know if it's some kind of deep psychological reasoning that makes me associate snowfall with "MUST BAKE NOW"or if I just want my house to be warm from the oven, but when the snow falls, my oven goes on.
My husband loves apple pie, but since I didn't have enough apples for a whole pie, I did this version. I hope you like it!
Personal Apple Streusels
- Two apples of your favorite variety, the firmer the better. I had Sugar Bee apples, but you can check out info on varieties here.
- 3 Tbsp local honey
- 2 tsp coconut sugar
- 1/2 tsp cardamom
- 1/8 tsp cayenne
- 1/2 tsp cinnamon
- 1 pinch kosher salt
- 1/2 c flour
- 1/4 c oats
- 1/4 c coconut sugar
- 4 Tbsp (2 oz) lard or vegan butter (or dairy butter, whatever you like/have)
- **chopped walnuts or dried fruit, as needed
Heat your oven to 350 degrees F. The flour, oats, sugar, and fat are your streusel elements. All you do is mix these items together with a spoon, pressing the fat into the dry ingredients until it's sort of crumbly. Keep this in the fridge while you work with your other stuff.
|Do you like my argyle socks?|
Slice off the top of your apple. Using a spoon or apple corer, dig out the insides and discard the tough core and seeds. Keep the rest of the insides and put it in a separate bowl along with the sugar, honey, spices, and salt. You can core out as much as you like, but I think that it's safest to leave at least 1/2" of apple in around the skin. The point is that you're tossing the insides of this apple in your sugar/filling mixture. If you like, you can add raisins, dried cranberries, or dried currants. You can also add any kind of chopped nut that you like to either the filling or the topping. My favorite nuts with apples is the noble black walnut. Either way, please taste as you go to make sure that this is the amount of sweetness that you want. If so, add more sugar! If you'd like it a little spicier, feel free to mix it up. When you're happy with the flavor profile you've created, fill your apples back up with the nice filling you've made and top it with your cold streusel topping. Please be generous!
|I had a little spillover, but that's fine. I snacked on it when it came out of the oven.|
Mine baked for about 45 minutes at 350 degrees, but you check yours at 30 to make sure that the apples are soft and the filling is bubbling. You always want to make sure that your apple pies (be they personal or a large one) are bubbling, as that's when you know the pectin will be activated and that the internal temperature is at least 212 degrees.
Remove from the oven and drizzle with a little more honey. You can serve this with a sour cream sauce, some vanilla nice cream (vegan ice cream) or some whipped cream. I like to eat this warm, but there's no reason you can't make a lot of these ahead of time and serve them to a large party. They're quite impressive yet nonthreatening on a plate. Something like this would be perfect for a small dinner party, and the cleanup would be a snap. After all, the dessert is self-containing.
Thanks so much for reading! If you try this, please comment below and tell me how my recipe went for you. This is an awesomely quick dessert that's so easy and delicious. It encompasses the flavors of apple pie without having to do a big amount of dough. Let me know what you think. Happy cooking and happy eating!