Multitasking. It’s something you need to make friends with as the holidays approach and the invitations and social events creep up on you. It’s even more handy when you have a holiday meal to cook and only one small oven. Being the great fan of multitasking that I am, I am pleased to combine the second instalment of my Canadian Tire Kitchen Crew Mission 2 with this month’s International Incident Party with a theme of Cobbler.
My Mission was the following:
Thanksgiving. For some, just hearing the word makes them shudder, especially thinking about all the work creating a Thanksgiving feast for your family entails. Your mission this week is to get inspired and take a new view on old Thanksgiving classics. From side dishes to the main event – anything goes!
Now, even though I am rarely cooking for a huge crowd on Canadian Thanksgiving (The first weekend in October), I do get frustrated when we are cooking a turkey and there’s no room in the oven for dessert. Last year, I made Marie-Hélène’s apple cake in our next door neighbour’s oven (since they were coming over for lunch they didn’t mind!) because I had no room in ours. I like something light and fruity for dessert rather than the traditional pumpkin pie (didn’t grow up eating that, still don’t really “get it” so that apple cake was perfect.
This year, for my Canadian Tire Mission, I decided to go the dessert route and see if I could successfully make a dessert in the Black and Decker Convection Rotisserie Toaster Oven. And what better than a Cobbler that I could also bring to the International Incident party? Multitasking and a dessert – it doesn’t get much better than that! Well actually it does because I made an apple-cranberry crumble with lemon custard as well!
For my crumble, I adapted a recipe that I tore out of a Got Milk calendar years and years ago. It’s been my “go-to” recipe for crumble ever since and I changed it up a little, adding cranberries to the apples for a seasonal touch, made a thicker, more lemony custard and added flax meal to the crumble for some extra goodness.
Apple-cranberry crumble with lemon custard
Apple-cranberry crumble with a luscious lemon custard.
- 8 cups sliced, peeled apples
- 8 tablespoons dried cranberries
- 1/4 cup granulated sugar
- 2 tablesooons custard powder
- 2 eggs
- 1 cup milk
- zest of one lemon
- 1 teaspoon lemon extract
- 2/3 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup whole wheat flour
- 4 tablespoons flax meal (ground flax seeds)
- 3 tablespoons butter, cold and cubed
- Preheat oven to 350˚F
- Lightly grease 8 small ramekins.
- Layer apples and cranberries in the ramekins.
- Whisk together sugar and custard powder.
- Whisk in eggs, milk, lemon zest and lemon extract until frothy, pour over the apples.
- In a bowl, combine the oats, brown sugar, flour and flax meal.
- Add the butter cubes and, with your fingers mix well until the butter is pea-sized and well combined.
- Sprinkle crumble over apples and custard.
- bake until the apples are tender, the custard is bubbling and the crumble cripsy - about 35 minutes.
- Serve warm or cold with whipped cream or ice-cream
I really enjoyed this. The tart cranberry and lemon flavours work well with the creamy sweetness of the custard and the crunchy sweet crumble.The oven did well, cooking this, though I could only fit 6 ramekins in if I tried (I only made 4 actually) so not sure it’s the thing for a larger gathering. Even if you used one larger baking dish, you could probably only make a dish large enough to serve 6.
Now let’s look at the cobbler. Until I moved to Canada, I confess to never really having known what a cobbler was. And until last weekend, I had not made one. I actually thought they were one and the same as crisp and crumble. In fact, no, it’s a completely different entity. Epicurious describes a Cobbler as “a baked, deep-dish fruit dessert topped with a thick biscuit crust sprinkled with sugar.”
For the Party, I decided to go traditional and follow The Kitchn’s Foolproof Cobbler (recipe here). It was so easy, the pastry came together in minutes and was crunchy and biscuity and the blueberries and raspberries were jammy and rich. It was perfect served with some vanilla bean ice-cream. I’ll be making this again – love its versatility!
Disclaimer: I was provided with compensation as well as a Black and Decker Convection Rotisserie Toaster Oven in exchange for writing two posts about the product. All opinions are 100% my own. The Kitchen Crew series highlights my stories, recipes and tips with promotional consideration made possibly by Canadian Tire. If you want to uncover your kitchen’s true potential, stay tuned to the Kitchen Crew for my weekly missions.
Don’t forget to check out what everyone else brought to the party! Click on the links below!