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This one does something interesting

In the days since we last spoke, I’ve flown to Oklahoma and back. I’ve introduced my mother to 24. I’ve made Cafe Lago meatballs with my mother, braised a pan of endive and serrano ham with my mother, and put away a couple of Negronis, also with my mother. I’ve baked a coffee cake using a tin of baking powder from my mother’s cabinet that, you know, it turns out, expired in 2006. I’ve thrown away a coffee cake. I’ve filed and paid our 2010 income taxes! I’ve had a toothache! I’ve sent off my book proposal! I’m using a lot of exclamation points!

And because of this second-to-last item, because you’ve been such cheerful, cheering, much-needed companions in Book Proposal Land, I baked you an apple crumble. Then I ate about a quarter of it - chewing only on the left side of my mouth, of course, because I’m almost sure I’m having a root canal on the right side later this week.

This recipe comes from Nigel Slater, whose latest book, Tender, Volume II: A Cook’s Guide to the Fruit Garden, has been living on my kitchen table since Christmas. We’ve been eating breakfast together. I drink my coffee; Nigel gets worked up about apples:

A baked apple, its skin split, the top half rising like a beret, is best achieved with an acidic variety. The list includes Golden Noble, Kentish Fillbasket, Emneth Early, Monarch, Charlotte, Newton Wonder, Lord Derby and the Carlisle and Keswick Codlins. Most of these I have met at some point in my cooking life; others, such as Edward VII and the Eynsham Dumpling, I have never seen on sale, let alone poured custard over. Then, of course, there are the seedlings: Bramley, Dumelow’s and Pott’s. If you are in Cornwall with nothing much to do on an October afternoon, you might like to go in search of the Colloggett Pippin. You will be in with a good chance if you pronounce it Clogget and are within sight of the Tamar. The Cornish have a habit of shortening place names the way children shorten those of their best friends.

I love him. I also like his apple crumble quite a bit. The world does not need another apple crumble recipe, as he notes, but this one does something interesting, and it’s worth noting. After you toss the apple pieces with sugar and lemon juice, you don’t just chuck them into the baking dish. You put them in a hot skillet with some butter, and you leave them alone there for a while, longer than you’d think, until they’re golden in patches and glazed in their own caramelized juices. It reminds me of the first step in making a tarte Tatin, only you’re not letting them go nearly that far. Just far enough to make them smell like some fantastic hybrid of toffee and hot cider. WAIT. Think about that. Toffee and hot cider, as one. Does that exist? World, make this happen for me.

So yes, you take those lightly caramelized apples, and you put them in your baking dish, and then comes the topping and the baking. The usual. My finished crumble would not win a beauty pageant, or even bring home the sash for third runner-up, but that’s not the point of crumbles, is it? Did I miss something? It looks like a crumble. But it certainly tastes nice.

In fact, the resemblance to tarte Tatin doesn’t end with the method. There’s a little tarte Tatin to the flavor, too, the way the soft, sticky, long-cooked apples taste under all that rubble of topping, all that butter. I’m going to hang onto this method. I might think about using more apples next time - once baked, the apple-to-topping ratio is about 1:1, and I prefer 2:1 - but that’s just fussing.

Nigel Slater’s Apple Crumble
Adapted from Tender, Volume II: A Cook’s Guide to the Fruit Garden

For my crumble, I wanted a mixture of apples: some that would fall apart, and some that would hold their shape. But all I could find today was the latter, so that’s what I went with. I used two Braeburns and two Arkansas Blacks. The amount of sugar called for in the filling worked nicely with my apples, but if you’re using sweeter varieties, you might want to cut back. Also, it’s probably a good idea to taste the apples after they’ve cooked in the skillet, before you bake them; that way, you can add more lemon or sugar, if needed. I get the sense that Mr. Slater wants us to use our intuition.

Also, about sugar: the original recipe calls for golden caster sugar, which is a challenge to find here. I don’t think it’s a dealbreaker to use standard granulated sugar instead. Or you could substitute a mixture of superfine sugar (also known as baker’s sugar) and brown sugar, maybe? I had some unrefined sugar in the pantry, so I used that, and it worked fine.

One last thing: the original is written only in grams, but I’ve added volume measurements, so you can do it either way. But if you’ve got a scale, pull it out. Much less fiddly than using measuring cups and spoons.

For the filling:
4 medium (850 grams) apples
Half a lemon
1/3 cup (75 grams) sugar
2 Tbsp. (30 grams) unsalted butter

For the topping:
7 Tbsp. (95 grams) cold unsalted butter
1 ¼ cup (150 grams) all-purpose flour
3 ½ Tbsp. (45 grams) sugar

Preheat the oven to 350°F.

Peel and core the apples, cut them into rough 1-inch chunks, and toss them with the juice of the lemon half and the sugar.

Warm a skillet over medium-high heat. Add the butter, and when it stops foaming, dump in the apples and their juices. Nudge the apples around so that they lie in a single layer, and then leave them alone for a while. The juices will thicken to a syrup that coats the fruit, and the fruit should get golden in patches. Stir gently once or twice, cooking until the apples have a little color. (This may take longer than you’d expect.) They should smell sensational.

Turn the apples and any caramelly juices out of the skillet into a baking dish. (I used an oval gratin dish that measures about 10 inches long and 7 inches wide, though you would be fine with a dish that’s even a little smaller.) If there are any sticky bits left in the skillet, add a squeeze of lemon juice and/or a splash of water, and stir until they dissolve. Add to the apples.

To make the topping, put the butter and the flour in a medium bowl, and rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs. (Alternatively, you could do this in a food processor.) Stir in the sugar. Drizzle in a tablespoon of water, and shake the bowl back and forth until some of the mixture sticks together in gravel-sized lumps. This way, you get some parts of the topping that are sandy and others that are gravelly or pebbly. Distribute the topping evenly over the apples. Bake for 45 minutes to 1 hour, or until pale golden. Serve warm or at room temperature.

Yield: 4 servings


OpenID ramblingfancy said...

And have it with custard! Sounds wonderful especially love the toffee and cider bit!

11:40 PM, February 20, 2011  
Anonymous Gracia said...

It's always a good thing to see a post by you pop up on my rss reader, but when it comes with a recipe like this one... At first I thought I'd make it next weekend, when I'm having friends over. But now I think I'll make a trial run tomorrow morning... you know, just to make sure I've mastered it by the time company arrives.

By the way, I have my morning coffee reading you talk about how you have your coffee reading...

11:43 PM, February 20, 2011  
Blogger Chihiro said...

I can't wait for your next book. Congratulation on the proposal! :)
Also, I think communication with mothers is just always so natural. It makes everything more enjoyable.
Thanks for the crumble. You got me at cider and toffee.

12:31 AM, February 21, 2011  
Blogger Catherine said...

Oh gosh, that book really is something isn't it? After getting Tender v1 I just couldn't wait for the 2nd, I bought it the day it came out and devoured it within the week. It lives in my bookcase now, snuggled up next to your book because I've always thought that you two would get on! So I'm glad to hear that you're a fan.
How did you find the crumble topping-did you think the water did much for it? I know he says it makes the topping a bit clumpier, but my go to crumble recipe is quite clumpy even without water so I've yet to give Nigel's method a go. Yours looks delicious and your description is heavenly so I may have to try out his recipe.

12:41 AM, February 21, 2011  
Anonymous Amy said...

Oh Molly- what a lovely post! You have, however, made me crave apple crumble at 8.56 in the morning (I live in England, *so close* to Nigel Slater!). This is definitely on my list of desserts to try, especially since I can easily find lovely golden caster sugar.
I don't know if you've seen it but I reckon you'd looove Nigel Slater's Simple Suppers- a TV show he did that showed on the bbc. I imagine you can probably find it on youtube and you can find his recipes on the bbcfood website.
I hope you enjoy!
Amy xxx
p.s. this is my first comment but I have been steadily working my way through your blog and I have a well-thumbed copy of your book and I have to say that I *love* your style of food- it's really interesting, original and simple. Thanks for sharing!

12:59 AM, February 21, 2011  
Anonymous Sabine said...

Sounds splendid. I make a similar crumble but now I'm going to try this variation. I love Nigel Slater and the way he writes about food too. His writing is so extremely personal, honest and sensual that even the blandest biscuit becomes exciting.

1:36 AM, February 21, 2011  
Anonymous Jessica @ How Sweet said...

Toffee and hot cider? I'm sold right there!

3:37 AM, February 21, 2011  
OpenID highplainsdrifters said...

One of these days I'm going to get around to writing the definitive treatise on the distinctions between a crumble, a buckle, a cobbler, a pandowdy, a crisp, a slump, a grunt, and bird's nest pudding. Cheers!

4:11 AM, February 21, 2011  
Anonymous A Plum By Any Other Name said...

The world can NEVER have too many crumbles. It just so happens that I went to Boston's only winter Farmers' market yesterday. And it just so happens that there I bought a variety of apples, most of which will likely hold their shape after cooking.

The universe does something interesting, yet again.

Thanks for sharing this recipe!

4:35 AM, February 21, 2011  
Blogger Kim said...

This recipe sounds so good to me... By the way, I'm reading your book, and to be honnest, I like it so much, that I can't cook because all I want to do is reading... Thank you for all these beatiful moments...

4:46 AM, February 21, 2011  
OpenID lacaffettierarosa said...

I think I do need more crumble recipes, especially if they are like this one. Caramelizing the apples brings them to apple paradise, I think.

5:01 AM, February 21, 2011  
Blogger Kai said...

This looks amazing. I've been buying apples all weekend and I don't have a pie tin or a love for cinnamon. This looks like the perfect dessert after a hard day at work in the freshly fallen slow.

5:30 AM, February 21, 2011  
Anonymous Lauren @ Spiced Plate said...

Congratulations on your accomplishments -- especially taxes and the book proposal being sent out. It must feel so good -- what excitement!

And oh, what a tempting recipe!

5:53 AM, February 21, 2011  
Blogger Brandi {not your average ordinary} said...

It's simple fruit desserts like this one that are my favorites. Honestly, all I'd need is a spoon and some ice cream (maybe not even the ice cream). Hope your book proposal is received well -- I loved your first one!

5:53 AM, February 21, 2011  
Anonymous foodie and the chef said...

Oh I love how apples turn wonderfully tacky when they're cooked like that. I also fell in love with Nigel Slater - when I was living in London he kept me company with A Taste of My Life.

6:00 AM, February 21, 2011  
Blogger Conny Chen said...

I cannot wait for your next book. I was browsing through my cookbooks this weekend, looking for some inspiration. I picked up your book, thinking about the Winning Hearts and Minds cake. I never made it into the kitchen, and ended up spending the afternoon on the couch, laughing and crying as I made my way through your lovely stories once again. Such a nice way to spend a lazy weekend afternoon, even if there was no cake to show for it at the end of the day.

Fortunately, I had on hand some frozen dough from my last batch of whole-wheat chocolate chip cookies, so all was not lost. Thank you for being a continuing source of inspiration.

6:07 AM, February 21, 2011  
Blogger Echo said...

That crumble looks incredible! I'm so sorry about your root canal. I had a crazy accident and ended up having to get about 10 root canals... and let me tell you, they're not as bad as everyone says they are. Good luck!

6:10 AM, February 21, 2011  
Blogger Caroline Shields said...

I love crumbles. I wish I had this in front of me for breakfast today.

6:16 AM, February 21, 2011  
Blogger lola said...

We have so much in common.....or at least a couple of things. I love Nigel Slater and live in OKC! Glad to read your post and can't wait for the new book. I'm missing you in Bon Appetit..

6:40 AM, February 21, 2011  
Blogger Jen said...

Sounds very similar to my mom's recipe for apple crumble.

Apple crumble is like crack to me. I can't stop at one bowl-full.

6:45 AM, February 21, 2011  
Anonymous Steph said...

can't wait to hear more about your new book!

6:49 AM, February 21, 2011  
Anonymous Colleen said...

What no cinnamon? Then top with whipped cream. MMM sounds good.

7:40 AM, February 21, 2011  
Blogger Stephanie said...

oh dear me, this sounds delicious! especially on this chilly, rainy, dreary day here in chicago.

and congrats on sending off your book proposal!

7:58 AM, February 21, 2011  
Anonymous Katharina Zeiner said...

I love this crumble recipe. It must have been the first recipe I made from the book.
Isn't light brown sugar the same as golden caster sugar?
Oh, and I hope you get around having that root canal!

8:19 AM, February 21, 2011  
Blogger Zoomie said...

Sounds like a fine trip to OK and a fine homecoming to apple crumble! Your mother must feel very loved.

8:22 AM, February 21, 2011  
Anonymous Gale @ Ten Dollar Thoughts said...

There is a soft spot in my heart for all caramelized apples. This is going on the rotation list now. Thank goodness (?) this early burst of spring has given way to miserably cold rain. More time for seasonally appropriate baked fruits!

8:47 AM, February 21, 2011  
Blogger {natalie} said...

i can't wait to see your new book.

this apple crumble sounds delicious. i am forwarding it to my SIL who is a fan of apple crumble

9:28 AM, February 21, 2011  
Anonymous Sara said...

The apple crumble looks delicious. I am a big fan of both tarte tatin and Nigel Slater so this sounds perfect.

9:45 AM, February 21, 2011  
Blogger Swissdelish said...

Hi there delicious Orangette!
I only just signed up for your feed (after I found you on goop) last week and I already have a crush you(r writing)!

9:56 AM, February 21, 2011  
Anonymous Meagan said...

Starbucks (shudder) has something called a 'caramel apple spice' or similar. It is apple pie in liquid form. I think the world DID hear your plea.

10:33 AM, February 21, 2011  
OpenID pieandprejudice said...

This recipe sounds delicious! I recently made a tart tatine (that I will feature on my blog soon, so keep an eye out!) but was a bit disappointed in the lack of texture. This crumble sounds like the perfect combination of sweet, caramelized apples and crunchy, oaty crumbles.
Good luck on the book proposal!
We wait with baited breath.

10:35 AM, February 21, 2011  
Blogger The Brazen Belter said...

Isn't Nigel Slater the greatest? I am always moved by his deeply sensual way of being with the world. Congratulations on submitting your book proposal!

10:55 AM, February 21, 2011  
Anonymous Jackson said...

Mmm... toffee and cider... sounds like I'll be making this. I've not made a crumble in awhile..

10:56 AM, February 21, 2011  
Anonymous Anonymous said...

The best time of the day is my "morning coffee reading", as you put it, Orangette; the whole day is still out there for me to plan at whim...Until the rest of the household wakes up (namely, my husband). It's basically my sacred time -- and sometimes when I wake up at 3 or 4 AM, I am at my happiest...with my magazines, books (especially cookbooks!)and coffee -- and,of course, the cats, who are silent partners. I guess I must be a solitary person, but I love having time alone while the day dawns. Plus, another time during the day for reading never seems to appear...ah, solitude!

10:58 AM, February 21, 2011  
Anonymous D. @ Outside Oslo said...

Your tarte Tatin has become my signature recipe, of sorts, one I make when having special friends over for dinner, or when we just want to take some beautiful apples and give them an extra-special caramely touch. I'll certainly be trying this apple crumble soon!

11:14 AM, February 21, 2011  
Anonymous Maegan@ thetwotables said...

That looks amazing. It reminds me of a recipe that I was introduced to while living in Dresden--Apples Charlotte. I had never had an apple dessert with such a caramel topping! I've still never had the courage to try out the recipe that was so kindly shared with me. And I've never found such a carmel-ly wonderfully topped apple dessert since.
I might just have to give this one a try.

Thanks for sharing, and for the inviting photos.

11:22 AM, February 21, 2011  
Blogger linda said...

root canal…no fun…drink more negronis!
kudos on handing off the BP…
like the cafe lago meatballs recipe &
apple crumble sounds great…& i will serve it with ice cream…
hope you feel better & can avoid a root canal...

11:30 AM, February 21, 2011  
Blogger Claudia said...

Toffee and cider? This may be worth braving the blizzard to walk (not drive) to the store for ingredients. Thank-you for introducing me to your newest breakfast buddy. Throwing the apples into the butter... very interesting indeed.

11:30 AM, February 21, 2011  
Blogger Paul and Betsy said...

I can't wait to try this crumble recipe, but I am wondering where in Seattle you got Arkansas Black apples?


11:41 AM, February 21, 2011  
Anonymous MOMSICLE VIBE said...

I forgot to say CONGRATS on your book proposal! And this apple crumble sounds incredible and will fulfill a recent craving... thanks!

1:11 PM, February 21, 2011  
Anonymous Marisa said...

My sister-in-law, who lives in London, is as much a fan of cooking as I. When I was there for her wedding in October, she and I discussed our favorite chefs (mine is Nigella Lawson, though I know she's not really a chef) and she asked if I had ever heard of Nigel Slater. Well, I hadn't. Cut to Christmas and a package from the UK with the Kitchen Diaries and Eating for England tucked within. I devoured the Kitchen Diaries so greedily, I was loathe to finish it.

My point: I am now an avowed fan of Nigel Slater. The way he writes is elegant, simple and hunger-inducing.

Glad to see you like him too!

1:50 PM, February 21, 2011  
Anonymous Dorie said...

Apple crumble will be my next recipe of yours to try. However, I must put in a plug for your heavenly Cafe Lago meatballs. Your article mentioned that you have been searching for 5 years for the perfect meatball. I've been searching longer... but I'm searching no more since I tried your most delicious meatballs. My family keeps asking what I'm doing differently that my meatballs have suddenly reached 5 star status! Thank you thank you thank you!

3:28 PM, February 21, 2011  
Blogger Layla said...

Hello from Oklahoma! I hope you were here when we had our days of 70+ temperatures.

4:53 PM, February 21, 2011  
Anonymous Angharad said...

That sounds so wonderful. Toffee and cider = YES. It needs to happen. I love Nigel Slater and I love his description of English apple varietals - totally made me homesick! So, thank you.

4:56 PM, February 21, 2011  
Blogger mek said...

Oh look - apples just showed up on my shopping list! This sounds lovely and I can't wait to try it.

5:03 PM, February 21, 2011  
Blogger Natalie said...

I came across the June 2010 issue of Bon Appetit yesterday and read your article about granola. And then immediately made a double batch of it. I am a convert: store-bought granola no longer has a place in my kitchen. Thank you!

5:08 PM, February 21, 2011  
Anonymous molly said...

The apples, cooked just like this, are pretty damn fine, all by their lonesome. I always try to get them to bed with the crumble. I always fail.

So sorry about the tooth. For what it's worth, I trotted a throbbing tooth to the entodontist a few months back, only to be sent back home. And after a month of tears, it went away. He tells me it will come back, but it may be years. I'll take it. Fingers crossed for you...

6:13 PM, February 21, 2011  
Anonymous Melinda said...

Thanks for sharing, Molly. I haven't explored the world of Nigel Slater yet; I'm still smitten with the other Brit, Jamie Oliver.

Also, congrats on The Pantry - I will be on the lookout for some classes and will keep the venue in mind for any upcoming events.

Thanks again for all the inspiration you consistently give your readers!

9:43 PM, February 21, 2011  
Blogger haanpc said...


11:38 PM, February 21, 2011  
Blogger Nicole said...

I haven't lent your first book to anyone because I'm afraid I wouldn't get it back.
Wish I could make this apple crumble but I HAVE to take a break from sweets. Gimme a week maybe! :)

11:43 PM, February 21, 2011  
Blogger tori said...

Oh, how wonderful is Nigel Slater? His Kitchen Diaries is something that I dip into time and time again. I love the way he writes- just like I love the way you do...

11:51 PM, February 21, 2011  
Blogger Sarah Dapcevich said...

i like the way you hint at the passage of time in your photos, with daylight streaming through the window in the first shot and dusk encroaching in the latter. and that baking dish, oh my. so lovely.

12:29 AM, February 22, 2011  
Anonymous 641cookery said...

Thanks for your take on this scrumptious dessert. So pleased you are a Nigel Slater fan. I have all his books including his autobiography "Toast". He features regularly on my food blog because his writing and cooking is such an inspiration - it was from Tender Vol. 1 that I learned how to roast the perfect pheasant (after many years of failure). I have ordered your book from Amazon and should receive it today. Can't wait!!

12:34 AM, February 22, 2011  
Anonymous brandi said...

I just finished reading "A Homemade Life" for the third time and I can't wait for the new book.

The apple crumble sounds perfect - and just in time to catch the last of the local apples!

6:32 AM, February 22, 2011  
Blogger Maria said...

congratulations on finishing the book proposal!

oh and I love apple crumble generally :o)

9:31 AM, February 22, 2011  
Blogger Nancy said...

The world can never have too many recipes for apple crumble. I love the pre-saute used here - and using a combination of apple varietes so some pieces hold together and others mush up. Congrats on the book proposal and hope the dental issue resolves soon!

9:45 AM, February 22, 2011  
Blogger Delyth said...

I really chuckled at the fact that you called Nigel Slater 'Mr. Slater'. I have done this so many times unconsciously and it really shows the reverence and respect this fine gentleman inspires. I love your description of eating breakfast with him, another cookbook I read described how he would blush if he knew how she took him to bed every night. This man is beloved in my native UK and I'm so happy to see how much he is loved here also. he writes with such eloquence, passion and wit, it does indeed feel that he is talking to you alone. It's impossible for food writers to not be influenced by his style. I love Nigel Slater and your blog. I'm lucky enough to share a birthday with him! Ha!

10:50 AM, February 22, 2011  
Blogger Jesse said...

i was just looking at the lonely apple in my fruit bowl this morning and thinking it would make a nice fruit crisp for one tonight.

11:40 AM, February 22, 2011  
Anonymous Heather said...

I'm always amazed how often as food folk many of us are on the same page. Like you I adore Nigel Slater and I just picked up a copy of Tender Vol 1 (veggies) this past weekend in NYC from Kitchen Arts & Letters.

11:46 AM, February 22, 2011  
Blogger evil cake lady said...

maybe its just because i'm all jacked up on the caffeine, but i think this is my favorite post from you! something about all your excitement about this apple crumble mixed in with nigel slater's excitement about apples in general just made this delightful. and! gram measurements! hooray!

1:37 PM, February 22, 2011  
Blogger kener said...

I particularly loved this post! As I've said before, I really like all that you write and can hardly wait for your next book. Thank you for being so attentive to details and providing all the htmls in your blog. I know it makes you take longer to write your post but it is much appreciated.

6:07 PM, February 22, 2011  
Blogger Elizabeth said...

humina humina humina... this looks AMAZING! I want it now.

7:35 PM, February 22, 2011  
Blogger GirlSavorsLife said...

Mmm Apple Crumble with vanilla ice cream melting on top. Quintessential comfort food. Thanks for sharing the recipe and YAY for book proposal!!

7:48 PM, February 22, 2011  
Anonymous Ulanda said...

I must, must tell you how much I have thouroughly enjoyed, no, LOVED your book! Seriously, I was immersed and have been itching to read another one like it, but sadly, there isn't any, not like yours. I cannot wait for your new book! Every recipe I have tried so far has been wonderful, and that french style yogurt cake with lemon, well, it is no wonder it summoned up a husband for you!
I have been metioning your book to many a friend, and just came down to forward a recipe for that cake onto a friend, via email.
Very excited for you, and for us who get to enjoy the possibility of an up and coming book!
And now I am using too many exclamation points.

9:24 PM, February 22, 2011  
Anonymous littleclove said...

Boy, do I love the crumble part of an apple crumble. It's fun to say and fun to eat. OK, that part was from my 10 year old. But if I can get her to eat apples this way, I'm in!

I hear an apple crumble in our future! It looks delicious. Thanks, Molly!

9:48 PM, February 22, 2011  
Anonymous Sasha @ Global Table Adventure said...

Congratulations on submitting the book proposal. Apples are a great way to celebrate. Apple was one my daughter's very first words, thanks to a mobile my husband made her... with a... you guessed, apple on it :)

5:54 AM, February 23, 2011  
Blogger Rocky Mountain Woman said...

I'm so excited about your book!

The crumble looks just lovely....


7:59 AM, February 23, 2011  
Blogger Molly said...

Oh your poor tooth, and only half of your mouth in use for this delightful crumble! Hope that is all remedied soon. In the mean time though, thank you for this recipe, and best of wishes for your book proposal! Also- I'm so happy you liked my blog post, thank you :)

the other molly

10:59 AM, February 23, 2011  
Anonymous Claudia said...

So, I may be out of some loop, but are you finished with writing for Bon Appetit? I will be ever so sad, as I usually look for your article/recipe first when the magazine comes in the mail. Are you just taking a break?

11:10 AM, February 23, 2011  
Blogger Dodge said...

really love this post and your blog! My friend and I are roadtripping out west and are super pumped to head to Delancey in Seattle. Congrats on finishing the book proposal!

1:26 PM, February 23, 2011  
Anonymous Emma said...

I love how you say that using the scales is less fiddly when I'm shouting to anyone in Scotland to get onto using cups as I've discovered how much easier it is! Lovely crumble and glad we share a love of all things Nigel.

11:50 AM, February 24, 2011  
Anonymous kickpleat said...

This looks so good, Molly! I've got to get that book and I must make this crumble. Somehow I just realized that I've never eaten a tarte tatin before, but this seems much less fussy and much more cozy.

6:45 PM, February 24, 2011  
Anonymous kateamy said...

hello delious!

My mum makes a crumble variation every friday night, but apple is definitely my favourite (followed closely by rhubarb, but thats seasonal)


3:38 AM, February 25, 2011  
Blogger Jennifer said...

This crumble looks delicious!

Congratulations! I just awarded your blog the Stylish Blogger Award. I mentioned your blog and the award in a post I published today at http://1840farm.wordpress.com.

I hope that your tooth is feeling better.

1840 Farm

11:05 AM, February 25, 2011  
Anonymous Cakewalker said...

It's lovely when a recipe tugs and taunts you to try it, especially when the end result does not disappoint. Mr Slater's words and your words equally beckon me to bake a crumble. If only it was October and the apples in northern California still baubled on their trees...

11:36 AM, February 25, 2011  
Blogger Bronwen said...

I just love your writing.

7:50 PM, February 25, 2011  
Blogger Maria said...

I made this last night, and it is interesting--and gone. I dislike doing dishes, so I baked the crumble in the skillet. Worked out really well.
Have you tried Clotilde's browned butter crumble topping? I bet that would add another toffee-esque layer of flavor to this recipe.

12:21 AM, February 26, 2011  
Anonymous ChocolateCentral said...

I live in Mexico and believe it or not I have 1 apple tree in my fruit orchard and it produces delicious, although not too many, apples. We just finished all the peaches off of our 3 peach trees and I was shocked to see a few apples on our apple tree. They need to grow a little more and when they are ripe and ready, I'll pick them and try your recipe. I love all things apple, almost as much as I love chocolate.

6:53 AM, February 26, 2011  
Blogger What's Cookin Stacey?? said...

I cannot believe I just saw this post and you are on my blog roll. I love apple anything! It is supposed to be Spring like in OK today! Sure hope so! Hey wait maybe the exclamation bug is catching? Look at how many I just used...

7:30 AM, February 26, 2011  
Blogger Serene @ MomFood said...

This sound so luscious!

12:08 PM, February 26, 2011  
Anonymous Elena said...

Congratulations!! Another book - how exciting!

It's so much fun to follow your blog and I already cooked some of your recipes! Thanks so much for sharing all of them!

My latest post is an apple crumble also, maybe you'd like it!? :) (http://sense-4.blogspot.com/2011/02/apple-crumble.html)

1:39 PM, February 26, 2011  
Anonymous Shaheen {The Purple Foodie} said...

I love Nigel Slater! His book real Fast Food has become scruffy with use. I've marked his apple shortcake recipe in the Kitchen Diaries, and I hope to try it soon.

4:52 AM, February 27, 2011  
Blogger Pei-Lin said...

Hey, Molly! Hope the root canal went well. I know, it feels awful to live with an achy tooth. I had that last year, which eventually led me to tooth extraction, too. Hope you're feeling better.

You know what, ever since I got back from Minnesota and back to my home in Kuala Lumpur, Malaysia, I've been having hard time sourcing quality moist brown sugar that looks and feels exactly the same as those I'd seen in the States. Not sure why, the ones here seem drier. But I went ahead with it anyway and made those New York Times chocolate chip cookies. Good! Worked just as good. Thank you for introducing me to that. I probably didn't realize the rage over those behemoths back in 2008. Haha! Next up, I wanna try Kim Boyce's whole wheat version. Or, I might modify Leite and Torres's recipe to incorporate whole wheat flour.

On apples, the one variety I miss having since I returned to Malaysia is Braeburn, my absolute favorite. Since the varieties available here are so limited, I almost always wind up using Granny Smiths as my baking apples. I'd consider myself lucky if I ever get a hold of Golden Delicious, which comes by rare over here. Or seasonal, I should say.

Keep writing, Molly!

7:07 AM, February 27, 2011  
Blogger Tiffani said...

I just had to come find your blog after reading your book. I am eating the fennel and Asian pear salad. It is my favorite new thing. I find myself craving it and I now can't resist buying fennel when I pass it in the grocery store.

I also tried your french toast recipe... and you are right... the hot oil is the secret. These were by far the most delicious french toast I have ever tasted! Bravo!

Thanks for a great book... and for helping me trick my husband into thinking I am a great cook! :)

8:12 AM, February 28, 2011  
Blogger Figs, Bay, Wine said...

Oh goodness, it's like the best of both worlds. Crumble and tarte tatin rolled into one. I'm heading home to my parents' in NH this week, and we are all apple crumble addicts. I'm so looking forward to trying this with my mother. I must get those Nigel Slater Tender books. I absolutely love him. Oh and congratulations again on the new digs. It's very exciting indeed!

10:16 AM, February 28, 2011  
Blogger The Grazer said...

I made this yesterday and it was totally delicious... I also recall my mother making a warm mulled cider with cinnamon, nutmeg and cardamon, with caramel melted into it, and slices of orange. It was pretty special...

1:38 PM, February 28, 2011  
Blogger Brenda Sloan Stevens said...

Molly, the words "root canal" are scarier than the actuality. Root canals are great. They take the pain away. Don't be afeard!

I've used Demarara sugar instead of caster sugar -- you can get it at DeLaurenti's in Seattle. Also good in coffee -- has that toffee flavor that we all seem to love.

And thank you for mentioning Arkansas Blacks -- my favorite all-time apple! More people need to grow them and sell them to me!



11:11 AM, March 01, 2011  
Anonymous Anonymous said...

Calling all fans of apple-based puddings! Another Nigel Slater recipe you should try - it is amazingly delicious - is his baked apples stuffed with ginger cake. Find it at: http://www.guardian.co.uk/lifeandstyle/2011/jan/09/nigel-slater-baked-poached-apple-recipes

1:08 AM, March 02, 2011  
Blogger tim_g said...

you like campari now!

2:59 AM, March 02, 2011  
Blogger Candylei said...

I just read your fact page and was smiling the whole time. It is as fun as your blog pages!

Happy Spring,

12:10 PM, March 03, 2011  
Blogger Anna said...

Made this for dinner with friends last weekend. It was a huge hit! Loved the "tarte tatin" flavor. Thanks for sharing!

2:39 PM, March 03, 2011  
OpenID Pepper Glenn said...

Oh man, that crumble is going in my oven *tomorrow* thanks for sharing!

And sympathies for your mother.. I only just discovered 24 recently, and am now totally addicted. 6 seasons so far this month!!! Terrible. In fact I'm watching it right now..

9:49 PM, March 08, 2011  
Anonymous Barton said...

Crumble, crisp, cobbler - same thing? One of the many problems caused by a traveling life, crumble has needed translation when i have served it in the States.
Leftover crumble with yogurt is the best breakfast ever and rhubarb season is coming.
Sure you not sick of praise so - love your work

11:13 AM, March 10, 2011  
Anonymous Sue Story said...

Yes the alchemy of butter and apples works so well. I occasionally make a divine apple charlotte which cooks for 3 hours and what it does to bread, sugar, apples and butter is amazing. Check out the recipe (thanks to Joan Campbell out of Vogue Entertaining Australia 1980 odd!!)on my website www.suestory.co.nz

6:14 PM, March 11, 2011  
Blogger Lael said...

I love all things by Mr. Slater and got very excited about this recipe as soon as you posted it. Today I got around to making it and was thoroughly pleased - as were the friends I fed it to. Thanks so much!

p.s. I feasted at Delancey last Sunday and oooooh that pate was delicious! And I'm so sad I missed out on Rachel's delicious ginger beer my last few times too b/c I finally tried it (per a friend's enthusiastic recommendation earlier in the week)! And then, of course, as always the White Pie was damn good. I could keep going and cover our whole menu...but, instead: Thank you! Thank you to Brandon and you and the fantastic Delancey crew!

10:39 PM, March 11, 2011  
Anonymous shiny said...

Love the crumble, but I was just wondering... Why would you throw away the coffee cake? Baking powder doesn't really go "bad", it just can become less active because of accumulated moist, but there's nothing there that can become poisonous, so unless the cake did not rise at all, there was really no good reason to throw it away... Just saying :)

3:27 AM, March 18, 2011  
Blogger Sunday's Kitchen said...

i love it!!! great recipes

3:29 PM, April 09, 2011  
Anonymous Anonymous said...

i from corrales, mexico. the people here love's your apple crumble. thanks.

2:36 AM, April 20, 2011  
Blogger Lilly said...

Just baked this in San Francisco for several French friends-- totally delicious! Of course there was discussion about the similarities to Tarte Tatin...I love how there are no super shmancy ingredients -- just the good ole baking basics used in a slightly new way. Merci beaucoup

8:32 AM, October 13, 2011  
Blogger Elise Jackson said...

great blog and recipes. Thanks for posting this.

This is also a great blog it has every tip for your kitchen from how to learn to cook, to great recipes, cooking tips, one on one cooking and baking advice, decoration ideas for the kitchen etc. http://inthekitchenwithelise.blogspot.com

11:33 AM, November 26, 2011  
Anonymous Mina said...

Made it, loved it. I halved the recipe and used honeycrisp apples, turbinado sugar.

4:39 PM, February 14, 2015  

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