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A CULINARY CHRISTMAS: Chef Cobey Adams' apple crumble

Chef Cobey Adams of Receiver Coffee Co. in Charlottetown.
Chef Cobey Adams of Receiver Coffee Co. in Charlottetown.

Apple Crumble Recipe
Serves 6, or 3 hungry folks

What you’ll need:

Filling:

3 large honey crisp, 3 late Granny Smith

2 cups brown sugar

2 tbsp. tapioca starch

1 oz. deep roots spiced apple liquor

1/4 cup Acadian maple syrup

1 lemon, juiced

2 tsp. salt

 

Topping:

2 cups Heatherdale Wholesome Goods Oats

1/8th lb. butter, cubes

2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. ground clove

 

Method:

-Preheat oven to 400F.

-Lightly butter 9” pie pan.

-Slice apples, toss with tapioca starch and lemon juice and then the remaining filling stuff.

-Pour this mixture into your prepared pie pan.

-In a bowl, toss the oats with the spices, then add the butter and rub together until it gets clumpy.

-Cover the filling with the topping and wrap the crumble in lightly buttered tin foil.

-Bake for 30 minutes covered, then uncover and bake 15-20 minutes more, until golden.

-Allow to cool slightly, or don’t. I won’t judge.

 

The Guardian reached out to several local chefs for the "A Culinary Chrsitmas" series, which features the chefs' favourite Christmas recipes. 

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