Jamie Oliver Apple Crisp Food

APPLE CRUMBLE COOKIES

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6. Line two trays with greaseproof paper and rub with olive oil.
• Whiz the apple in a food processor until finely chopped, then add the flour, cubed butter, sugar and a pinch of sea salt. Blitz to fine crumbs for 1 minute, then remove 3 tablespoons of the mix and set aside.
• Pulse in the egg until combined, stopping to scrape down the sides, if needed.
• Divide into 24 pieces, roll into balls, then press down lightly into 4cm rounds, lining them up on the trays as you go.
• Sprinkle over the reserved mix, lightly pressing it into the cookies. Bake for 8 to 10 minutes, or until lightly golden.
• Leave to cool slightly, then transfer to a wire cooling rack. Yum!

CLASSIC APPLE CRUMBLE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and core the apples, then quarter and chop into 3cm chunks.
• Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest.
• Pop the lid on and cook for 5 minutes, or until the apples have softened. Remove the heat and leave to cool a little.
• Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the remaining sugar to add a little texture.
• Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
• Bake in the oven for 25 to 30 minutes, or until golden and bubbling. Delicious served with vanilla custard.

FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
• Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

BLACKBERRY AND APPLE PIE

Steps:

• First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.
• Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
• Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
• Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
• Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
• Old-Fashioned Sweet Shortcrust Pastry
• Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
• Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
• Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
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• Yield: about 2 pounds