Recipe: Apple-cranberry crumble
I am very excited to introduce you to our guest blogger today! Food blogger – and now teacher! – Marcella De Vincenzo from the blog Eatalian Girl contacted me a few weeks ago to tell me that she’d like to introduce her “girls” (students) to In Snax by making a dessert. I was of course very excited by the prospect! I couldn’t wait to see what these young minds thought of In Snax! I will let you read the story now in Marcella’s own words…
Recently I took on the challenge of teaching 140 girls between the ages of 12 and 14 about cooking. I chose to emphasize how good food can be fun and interesting rather than simply plowing through recipes or attempting to lecture them on the benefits of proper nutrition. Teaching young students is certainly exciting, but as you can imagine, at the same time can be a little daunting. With my goals of continuously keeping my girls interested, highly motivated and showing them that eating well is easy and delicious, I embarked on my journey.
I was introduced to In Foods at the In Cuisin product launch and quickly came to realize that these very special people not only shared my beliefs about eating well, but also thought about having fun with good food when creating their product line. All the appetizers served that evening incorporated In Foods products and their flavours and creativity were nothing short of remarkable. I found myself immediately thinking of different ways I could introduce them to my students.
Because it’s so important to eat in season as much as we can, I decided to create an apple-cranberry crumble using the In Snax Cinnamon Sugar crisps. The day I presented the recipe to the girls, they were so excited. You could just sense the energy rising as they realized they’d be baking. I demonstrated each step and as I showed them the ingredients a curious look appeared on their faces. The concept of substituting flour for finely crushed In Snax crisps had them completely captivated. ‘We’re going to make a crumble out of pita chips?’ they asked me. “Yes, and it’s going to be fantastic” I replied. Seeing as the crisps were already seasoned with cinnamon, we had even less ingredients to worry about, simplifying things even more for them.
As the students were assembling their individual crumbles, I passed around a bag of the crisps so that they could enjoy them in their original form. The girls happily munched away as they watched their creations bake. The crumbles came out of the oven, warm and golden and their sweet fragrance filled the kitchen with a sense of the fall season. Some of the girls eagerly packaged up their dessert, ready to take them home to impress and share with their families, while others couldn’t wait as they immediately sat down and dug in.
They all enjoyed this experience and I believe I succeeded in showing them that it’s easy to be creative and most importantly easy to have fun with good food.
Apple Cranberry crumble*
For the crumble:
- ½ cup In Snax cinnamon-sugar crisps (in flour form)
- ½ cup rolled oats
- ½ cup brown sugar
- 5 tbsp butter
For the apple cranberry mixture:
- 4 apples
- 1 cup cranberries
- 1/3 cup sugar
- 1 orange (zest & juice)
- In Snax cinnamon –sugar crisps (broken up)
- Preheat the oven at 350 degrees F.
- In Snax flour: Place the In Snax cinnamon-sugar crisps into a food processor and pulse to get a flour-like consistency. Make sure to make enough to get ½ cup.
- Apple/cranberry mixture: Peel the apples and cut them into one-inch squares. Combine the apples with the cranberries, orange zest, juice and sugar.
- Crumble: In a bowl, combine the InSnax flour, oats, brown sugar and butter by hand to get a crumble.
- Grease your baking dish and place some broken up InSnax cinnamon-sugar crisps at the bottom of the dish.
- Fill the pan with the apple/cranberry mixture. Place the crumble over the fruit and lightly drizzle vanilla over the crumble.
- Place the dish into the oven for 30 minutes.
- Serve warm. Can also be enjoyed with some vanilla ice cream!
* Recipe inspired by Anna Olsen and Jami Liverman (Montreal Pastry Chef)
Crumble aux pommes et canneberges *
Pour le crumble:
- ½ tasse de croustilles à la cannelle In Snax (réduite en farine)
- ½ tasse de flocons d’avoine
- ½ tasse de sucre brun
- 5 grandes cuillères de beurre
Pour le mélange pommes-canneberges:
- 4 pommes
- 1 tasses de canneberges
- 1/3 tasse de sucre
- 1 orange (zeste et jus)
- In Snax à la cannelle (émiéttés)
- Pré-chauffez le four à 350 degrés F.
- Farine In Snax: Placez les croustilles In Snax dans un robot culinaire jusqu’à ce que ce soit réduit en poudre. Assurez-vous d’en avoir au moins 1/2 tasse.
- Mélange pommes/canneberges: Épluchez les pommes et coupez-les en cubes de 1″. Mélangez les pommes, les canneberges, le zeste et le jus d’orange et le sucre.
- Crumble: Dans un bol, mélangez avec vos doigts la farine de croustilles In Snax avec l’avoine, le sucre brun et le beurre jusqu’à obtention d’un crumble.
- Beurrez votre moule et déposez-y les croustilles In Snax émiéttées.
- Remplissez le moule avec le mélange pommes-canneberges. Mettez le crumble dessus et imbiber avec la vanille.
- Mettez le plat au four pendant 30 minutes.
- Servez tiède. C’est aussi excellent avec une boule de crème glacés à la vanille!
* Recette inspirée par Anna Olsen et Jami Liverman (Chef pâtissier à Montréal)