I honestly wasn't able to taste all of the dishes that I made because we were only allowed to prepare two sets. One for the judges and one for the public to taste. So I have to recreate almost exactly the same dish at home for these photos.
Here goes the recipe as requested by the people who publicly tasted it during the competition. It's very simple and super easy to make. Ingredients are available in most supermarkets.
Greatly appreciate the compliments by the way.
🙏🏼 Salamat kaayo.Thank you.谢谢.Maraming Salamat 🙏🏼
🙏🏼 Salamat kaayo.Thank you.谢谢.Maraming Salamat 🙏🏼
I originally planned for a Plantain Banana and Apple Crumble after our one-way trip to The Market to collect our produce, but as soon as the cooking started, they revealed the mystery ingredient that we “must” incorporate into our three course meal-- a can of Jolly Brand Yellow Cling Peach Halves-- so I decided to replace the banana with the peaches because we cannot return to The Market to get more ingredients. I reviewed the competition video footage and found out that I mistakenly described to the chef judges that I was making Peach Apple "Cobbler" for dessert ...it’s was supposed to be a "Crumble". I apologize for that discrepancy. The difference between both is that the former has a dough like consistency because there is a small amount of liquid added into the flour while the latter has a wet crumbly consistency because there is only butter added into it. This is my first time to incorporate peaches into this kind dessert.
The story behind how I learned to make this goes back to my college days when there was no internet yet. I collect cookbooks and recipe cut-outs from magazines. I found this recipe amongst my mom's Better Homes magazine subscription and made this using an oven toaster when I was living away from home during school and in a turbo oven whenever i'm home. I made this a lot when I got married because I wanted to have the kids a healthier dessert using fruits...and easy to make recipe for busy moms like me. :)
The story behind how I learned to make this goes back to my college days when there was no internet yet. I collect cookbooks and recipe cut-outs from magazines. I found this recipe amongst my mom's Better Homes magazine subscription and made this using an oven toaster when I was living away from home during school and in a turbo oven whenever i'm home. I made this a lot when I got married because I wanted to have the kids a healthier dessert using fruits...and easy to make recipe for busy moms like me. :)
This recipe serves 3 to 6 persons. You may use individual ramekins or a 9 inch glass baking dish. Please note that you really need to peel the apples. The peel may be bothersome for other people who will eat them. Please ignore the photos, it just looks pretty with the peel on. 😁
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| Recipe uses Jolly Brand Yellow Cling Peach Halves. |
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| Make sure you use Jolly Brand Yellow Cling Peach Halves. Their peaches are firm, ,juicy and sweet. Perfect for this recipe |
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| Brush the butter the ramekin or the dish. Set aside. |
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| Arrange them in the buttered ramekin or dish halfway |
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| Cut the butter in by using 2 knives criss crossing them over and over until it resembles wet sand. You may use your fingers to get the butter into the flour. |
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| To serve, garnish the peach slices on top with a sprig of mint. Pour cream or add a scoop of vanilla ice cream before serving. Best served warm. |
Happy Eats!
Appetizer and main dish recipes coming up in the next few weeks!
Appetizer and main dish recipes coming up in the next few weeks!
#CEFBEX #CefbexCulinaryCup #CefbexCulinaryCupHomeChef #CefbexCulinaryCupHomeChef2018 #CefbexCulinaryCupHomeChef2018GrandWinner #Dessert #Recipe #JollyBrand #Peaches #PeachAppleCrumble #CebuFoodandBeveragesExpo #SMCityCebu
Peach Apple Crumble
by
Prep Time: 30 min
Cook Time: 15 min
Ingredients
- Filling:
- Butter for brushing the bowl
- 3 apples, cored, peeled and sliced in 1/2 inch thick (I used Fuji Apples at the competition but I like to use Granny Smith at home because I like my dessrt a bit tart.)
- 1/2 can of sliced peaches, drained
- 1 tablespoon white sugar (use a bit more if you’re a sweet tooth and is using Granny Smith apples)
- 1/2 teaspoon ground cinnamon
- Crumble:
- 1 1/2 cup all purpose flour
- 1/2 cup dry oatmeal
- 1/2 cup white sugar (you may use brown)
- 1/2 cup butter softened (you may need more or less, depending on how your flour brand absorbs the butter)
- 1 tablespoon ground cinnamon
- Topping:
- A box or a can of heavy cream
- Or better yet, a scoop of vanilla ice cream.
- Reserve a few slices of peaches and a sprig of mint for garnish.
Instructions
1. Preheat oven 300C.
2. Brush the butter the ramekin or the dish. Set aside.
3. Sprinkle lemon juice over the apples to prevent it from oxidizing.
4. Slice the peaches same thickness as the apples. Mix them both in a bowl.
5. Sprinkle the sugar and cinnamon over the fruits and toss lightly.
6. Arrange them in the buttered ramekin or dish halfway.
7. Prepare the crumble by mixing all the dry ingredients in a large bowl with a wooden spoon.
8. Cut the butter in by using 2 knives criss crossing them over and over until it resembles wet sand. You may use your fingers to get the butter into the flour.
9. Pat this mixture over the prepared fruits covering them completely about 1/4” thick.
10. Place in oven on top broil to brown the top for 15 minutes. Alternatively, you can use a turbo broiler for this too. Just keep an eye on the crumble so it doesn’t get burnt. Turbo broilers have different settings.
To serve, garnish the peach slices on top with a sprig of mint. Pour cream or add a scoop of vanilla ice cream before serving. Best served warm.
Happy Eats!
Appetizer and main dish recipes coming up in the next few weeks!
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But we can still use the banana, maam.
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