Crumbles, tarts, compotes: there are a thousand and one ways to cook apples. Suggestions for revisiting these traditional recipes and showcasing this star of the orchards!
Apple pie
A classic of classics, every family has its own apple pie recipe. To prepare it, some prefer to use apples that hold their shape when cooked, such as Cortland, while others opt for more melting varieties, such as McIntosh. To obtain the perfect texture, Ricardo suggests mixing these two varieties.
Since each type of apple is different, it is better to try several to choose the one you prefer, says David Giroux, a candidate on the most recent season of the show. The Chiefs! Rather than opting for a shortcrust pastry, which has a neutral taste, he prefers a sweet version, 100% butter. The home chef also suggests adding almond powder or a little vanilla.
Read the article The secrets of a good apple pie
In addition to classic spices, such as cinnamon, nutmeg or cloves, you should dare to try less traditional flavors, such as star anise or cardamom, he adds. The same goes for the type of sugar, which could be substituted with maple syrup, honey or even birch syrup. Depending on the inspiration of the moment, don’t hesitate to add other ingredients, such as nuts, or mix fruits.
David Giroux suggests a revisited version of the apple pie recipe, with a crumble effect from the École hôtelière des Laurentides, where he completed his training.
Apple crumble
Combining a stewed apple topping with a crunchy crumble, apple crumble never goes out of style. Typically, apples are topped with a mixture of oats, flour, butter and brown sugar. In their European version, apple crumbles do not contain oats or sometimes swap the ingredient for nuts.
Adding cranberries, blueberries, plums, peaches or pears—whatever you have on hand—can also add a new dimension to the traditional apple crumble. It’s also a great way to avoid food waste. With cucurbit season in full swing, we’re taking advantage of the opportunity to combine these two seasonal products by making this recipe for apple and squash crumble from the book The best squashby Pascale Coutu and Pierre Tremblay.
Applesauce
According to the Quebec Apple Producers, certain varieties such as McIntosh, Honeycrisp or Empire would be the most interesting to be transformed into compote. To obtain a beautiful pink color, simply keep the peel during cooking. Having a reserve of compote can be useful in cooking, since it allows you to replace some of the fat and sugar in your recipes.
To transform it into a gourmet dessert, you can layer the compote with other ingredients of different textures, like in this recipe for yogurt parfait, apple and vanilla compote and hazelnut crumble by Christelle Tanielian, author of the gourmet blog christelleisflabbergasting.com. Chic and festive, thanks to the vanilla beans and hazelnuts.
Apple muffins
Perfect for the lunch box, apple muffins freeze very well. You can also vary the combinations, by slipping in nuts, seeds, dried fruits or by incorporating different fruits. By adding grated carrots, wheat bran and pumpkin seeds, Louis-François Marcotte offers a nourishing version of apple muffins in his book Apples: from soup to strudel.
Fancy a vegan treat? Why not try Jean-Philippe Cyr’s recipe for apple muffins with almond crumble? Your guests might not notice! The applesauce gives a soft texture to these muffins made without any animal products, while their crunchy topping is reminiscent of the best part of apple crumble. A not-so-guilty pleasure, taken from the book Vegan comfort food.
Read the article Which variety of apple should you choose for your crumble, tart or compote?