The first of the recipes, the Bachelor’s Apple Crumble I made for dessert last evening. It is absolutely delicious! (I made a lemon ice cream to accompany it).
Leftovers of the crumble could be used as a breakfast dish, topped with a little Greek yoghurt.
The second recipe is for Apple Cider, rung in by Carol.
Jim the Weaver’s Bachelor’s Apple Crumble
(Rung in by Dave from Bream Creek)
6 apples, cored and cut into rough chunks
2 cups rolled oats
½ cup sultanas
Pinch salt, nutmeg and cinnamon
Handful chopped walnuts (or similar), optional
Squeeze lemon juice, optional
Combine all dry ingredients.
Melt the butter and honey together and pour over and stir to combine, adding lemon juice if using.
Spoon into a greased shallow casserole dish and bake in a moderate oven for 40 to 45 minutes, taking care not to burn the sultanas.
The recipe rung in by Carol for Apple Cider has its origins in a recipe from an old “Grass Roots” magazine from the 1970s.
Apple Cider – Carol
I’ve left the measurements as imperial for the sake of authenticity. It was suggested by a listener that a kerosene tin holds 4 gallons.
1 kerosene tin apples, chopped
Cover with boiling water and stand for 3 days.
Strain and add 2 ½ lbs sugar
Bottle and seal – it will be ready in 3 days.