Drink Recipes Brandy
Cranberry Apple Crumble Pie Recipe
The preparation time is minimal for this fruit dessert crumble, and there will be little effort expended in cleaning up after entering the oven. And it's a very tasty dessert for almost any occasion.
The ingredients you'll need:
4 cups apples, I prefer Granny Smith, but use what you like
2 cups fresh blueberries
2 cups sugar
1 / 4 cup brown sugar
2-3 ounces good brandy, if you want to drink, then it's okay to eat. I'd rather not use wine that would not be at my table.
1 1 / 2 cup rolled oats
3 / 4 cup butter
1 / 2 cup flour
1 / 2 cup almonds
1 / 2 cup walnuts
You will need to preheat the oven to 350 degrees. If you use a gas oven you need to play with temperature, if you are prone to burn, or things cooking. At this point you have to get your bread, and fat. Baking dish to be used should be a little take 2-3 quarters. At this point you will need to combine all your apples, cranberries and sugar and brown sugar in a pan with butter. Then drizzle over the mixture of brandy. alcohol burns, it is fair to add extra flavor.
You need to have another container in hand, so you can mix the ingredients to add a good layer of sugar. So in this bowl, add the oats, sugar, flour almonds and walnuts. It gives a quick draw to be uniform. Sprinkle mixture over fruit mixture and sugar to skillet. If you do this be sure which are the fruit mixture coating evenly. This, for various reasons, to avoid burning, and help cook evenly over the fruit crumble.
Once you get all your fruit crumble mixture into the mold, there is one last step, add the butter. You will need to cut blocks of butter and place them in the bark rolled oats. This will give flavor and help with the roasting process. After 15 minutes in the oven you need to turn 180 degrees. This will help when cooking to cooks evenly and to ensure that the crust is browning. You cook for about 30-45 minutes or until done. Enjoy.
The performance of this antenna is 8 servings.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef for Vertical Sales and Marketing, San Ramon, California.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
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