I’ve probably mentioned it a half dozen times already, but autumn is my favourite season, without a doubt. There’s something about the crisp breezes, the scent of woodsmoke and that ineffable something that you only get during the harvest season. Autumn is also prime apple season, and I am rather partial to a good, firm apple!
When I make apple dishes, I tend to use Bramley apples. They are the ultimate in responsible fruits for me – hardy, disease and pest resistant, even the non-organic ones require less chemical interference than more delicate types of apple. In addition, since you don’t use the skin and more often than not these apples will not be served whole, even “ugly” Bramleys are stocked in most stores – when their appearance doesn’t matter as much, there is less concern over whether they are a little scarred, sunburned or frostbitten. I seek out the “ugly” apples with a grin and a chuckle.
I also love the flavour of these apples. Tart and sharp, they mellow nicely if given a few days to let the natural sugars develop, though why would you? Their tartness is part of their charm!
This recipe is super easy, and reasonably fast, depending of course on how speedy you are peeling and coring your apples!
With that, roll on autumn and roll on apple season!
Stewed Apples with Custard and Granola
Time: 15 to 30 minutes including prep time
Serves: 4 Approx: 297 calories per serving
You will need:
- 4 large Bramley Apples
- ¼ cup brown sugar (more if you like your apples sweet)
- 3 tbsp butter
- 2 tsp cinnamon
- 1 tsp vanilla
- ¼ cup custard
- Handful of granola (I love these apples with red berry granola sprinkled on top)
- Carefully peel and core your Bramley apples. Cut into small, even sized pieces.
- In a deep pan over medium heat, melt the butter until just running and add the apples. Sprinkle the sugar, vanilla and cinnamon over the apples and stir. Keep them moving to ensure the apples cook evenly.
- The sugar will caramelise a bit and turn the apples golden. Keep stirring until the apple pieces are tender and cooked through, but not mushy. This should take 10 to 15 minutes, though my favourite method to figure out the timing is to just keep trying bites of apple until I’m happy.
- Serve immediately topped with custard and granola.
Feel free to experiment with this recipe too. It lends itself to modifications like adding ginger or allspice, blueberries or blackberries, or even pouring into a pie crust.