Happy New Year dear reader! I hope your day on this new year was filled with hope, great optimism and positive reflection.
I love the sense of rejuvenation that comes with the start of a new year.
We woke up to a pleasantly sunny wintry morning; the kind that casts a bright and cheery outlook on your mood – we haven’t had one of those in a while.
Although I’m not really one for New Year’s resolutions, I made a resolution of sorts last year, so maybe I’m a resolution maker after all.
One of the things I want to work on this year is to limit the amount of food I throw away.
I hate wasting food, it’s something I’ve grappled with for a while, and maybe it’s because I grew up in a household where we once had little to eat but it literally hurts my heart to throw food away.
According to the British institution of Mechanical Engineers 50% of food we produce ends up in the trash!
I want to do my bit by making sure that I don’t throw away food just because I never got around to eating it.
We’d planned brunch for this morning months ago; pandoro, sun-dried tomato pesto and avocado toast, coffee and mimosas from the rest of last night’s champagne.
But eyeing our over-a-week old apples and pears, we changed our plans and decided to make apple crisp instead; crisps, crumbles and cobblers are a great way to use up overripe fruit.
Jams, quick breads, smoothies and sorbet are some other good ways to use up fruits that are past their prime.
These Mason jar apple crisp with custard makes the perfect New Year’s breakfast, non?
We bake the apples and it’s crisp sweet oaty toppings already portioned into serving-sizes in jars, and top it with creamy delectable custard.
It’s straddles the line between dessert and breakfast and makes a fine celebratory meal for the start of a new year.
We usually keep a can of custard powder in the cupboard for use in desserts and sometimes we don’t use it all before the ‘best by’ date, so I’m glad when I can use it in recipes like these.
- 2 medium-sized apples, cored and cut into bite-size chunks
- 2 – 3 tablespoons turbinado sugar
- 1 tablespoon custard powder (or arrowroot powder, or cornstarch)
- 1 tablespoons lemon juice
- ! teaspoon vanilla extract
- A pinch of salt
- 1/2 cup old fashioned rolled oats
- 1/4 cup almond flour (or whole wheat flour, or buckwheat flour)
- 2 tablespoons crushed pistachios (optional)
- 2 tablespoons turbinado sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil, chilled
- 2 tablespoons custard powder
- 1/4 cup sugar
- 2 cups of plant milk, plus more (e.g. almond milk)
- A pinch of salt
- Preheat oven to 350 degrees F. and lightly oil about 4 12-oz wide-mouth mason jars, and set them aside
- Combine apple, sugar, custard powder, lemon juice, vanilla extract and salt in a bowl and mix well to coat apples
- In a smaller bowl, mix oats, almond flour, crushed pistachios, sugar, cinnamon, nutmeg and salt
- Add in coconut oil and mix until the mixture is crumbly
- Divide apple mixture evenly among jars
- Sprinkle oat mixture evenly over the jars of apple
- Place jars on a baking tray and bake for 25 – 30 minutes, until the apples are soft and the topping is golden brown
- Mix custard powder, sugar and salt with a small amount of milk in a small bowl to form a smooth paste
- Bring the rest of the milk to a gentle boil in a non-stick saucepan over medium heat
- Gently whisk / stir the custard paste into the milk; bring to a boil, stirring continuously until custard begins to thicken, lower heat.
- Pour custard over jars of apple crisp and serve
- I use Bird's Custard Powder for the custard
- Choose sweet, firm and crisp apples like Fuji, Ambrosia or Sunrise and peel if you prefer
- This recipe can also be made in a small baking dish
- Alternatively, the crisp can be served with yoghurt instead of custard