My least favourite apples to eat raw are the ones with the misnomer “Delicious”. The same guy who named them also named Greenland. It’s a trick. W professes to like them, but we’ve had a bunch of them sitting in our fruit bowl for a long time although other types have come and gone. They are always the last to get picked so I’m putting them out of their misery. Time to use them up before they reach the throwing into the compost bin point of no return.
Just look at how sun-shiny my kitchen is this morning! I love this apple stabbing gut removing tool and eat a lot of apples because it is so much fun to use. It does require some skill getting it to go straight through from the stem to the bottom. Sometimes an apple will have to be double stabbed from the bottom up to get rid of the entire core. Or maybe it’s just me who encounters this problem and can’t gut an apple in a straight line.
After the delightful gouging part comes the tedious peeling process, but not everything can be fun. It always seems a shame to me to throw out all that fibre and all those nutrients but the time I made this and included the apple skins was not my proudest moment and less than a roaring success. And that’s all I’m going to say about that.
Whew. That’s a lot of slicing and dicing. In my serious quest to go mostly gluten and sugar free I opted to sprinkle Truvia here instead of refined white sugar. Please refrain from telling me that this stuff will kill me faster than sugar will, because I don’t care.
This is my crumble mixture, consisting of soft butter, half a cup of rice flour, the last of the brown sugar in a shrivelled up bag that’s been in the cupboard forever, probably about a quarter cup, because I don’t think this crumbly topping would work without it. And some gluten free steel cut oats. I have no experience with steel cut anything, don’t know what it means or how it’s done, but the wheat free thing on the label totally sucked me in so that I bought them and have been wondering ever since what to do with the stupid stuff, besides make porridge which is pretty disgusting. I’m a big fan of having baking supplies hanging around where I can see them and hoping they will guilt me in to actually making something. So that worked, I guess. I didn’t measure it, but let’s guess about half a cup. I also threw in some cinnamon.
The oven does it’s magic for about 40 minutes at 350. The top is browned and the fruit is soft. And it smells good. W thinks it will be great with ice cream. We don’t have any ice cream. Living with me involves learning to live with disappointment. And the steel cut oats have stubbornly resisted the cooking process and remain hard and crunchy. I’ll just pretend I planned it that way. The apples will still be delicious. There are some things it’s hard to mess up.