Finnish desserts are very unlike the US/UK counterparts I have noticed. Fruit pies are more like tortes and when you ask for shortening at the grocery they look at you like you just asked them for a product to shrink your children :) I made an american style apple pie for my in-laws on Sunday which they seemed to like but it wasn't my best pie since the ingredients are a wee bit off and I didn't bake it at a high enough temperature since I was scared I'd burn it in an oven I've not built a relationship with just yet. :) I've got a really good recipe for an apple crisp/crumble though it's in yankee/UK measures. You can substitute oats in place of the nuts for the UK crumble.tom wrote:Hi Guys
I have been looking for a good apple crumble recipie for some time, when i ask the locals they think my brain is crumbled, obviously not a hit on a Finnish menu, any help??
Fruit Crisp/Crumble
serves 4 to 6
A sollop of whipped cream or vanilla ice cream is always welcome, especially if serving the crumble warm.
6 Tablespoons all-purpose flour [ sunnuntai ]
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 tablespoons unsalted butter, chilled, cut into small bits
3/4 cup coarsely chopped nuts
1 fruit filling (see below)
Fruit filling
~3 pounds apples (half Granny Smith and half McIntosh or Royal Gala)
1/4 cup sugar
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
peel, quarter, core and cut apples into 1-inch chunks
combine ingredients and stir
1. Pulse flour, sugars, spices, and salt in workbowl of food processor. [ or, as I use, one of the hand-held poor man's food processor with a long shaft and metal blade ] Add butter and pulse 10 times, about 4 seconds each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal. Add nuts, then pulse aagain, four to five times, about 1 second each pulse. Topping should look like slightly clumpy wet sand. Be sure not to overmix or mixture will become too wet and homogeneous. Refrigerate topping while preparing fruit, at least 15 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 375F. Scrape fruit mixture with rubber spatula into 8-inch square (2-quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit.
3. Bake for 40 minutes. Increase oven temperature to 400F and continue baking until fruit is bubbling and topping turns deep golden brown, about 5 minutes more. Serve warm. (Crisp can be set aside at room temperature for a few hours and then reheated in a warm oven just before serving.)
Hand mixing the topping
A food processor is better suited to mixing the buttery topping for a crisp, but the job may be done by hand. To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, ganulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add 3/4 cup finely chopped nuts (not coarsely chopped, as with food processor method) and toss to distrubute evenly. Proceed to step 2.
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Yummy.