Ingredients with Measurements:
- 4 Stornoway black pudding slices
- 4 medium-sized apples, peeled and sliced
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Special Equipment Needed:
- Oven-safe baking dish
- Mixing bowl
- Pastry cutter or fork
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Grease an oven-safe baking dish with butter or cooking spray.
3. Arrange the Stornoway black pudding slices in the bottom of the baking dish.
4. Layer the sliced apples on top of the black pudding.
5. In a mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon, nutmeg, and salt.
6. Add the cubed butter to the bowl and use a pastry cutter or fork to blend the mixture until it resembles coarse crumbs.
7. Sprinkle the crumble mixture evenly over the apples.
8. Bake the crumble for 35-40 minutes, or until the topping is golden brown and the apples are tender.
9. Remove the crumble from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 460
- Total fat: 27g
- Saturated fat: 15g
- Cholesterol: 75mg
- Sodium: 600mg
- Total carbohydrates: 49g
- Dietary fiber: 4g
- Sugars: 29g
- Protein: 8g
Substitutions for ingredients:
- You can use any type of black pudding or blood sausage in place of Stornoway black pudding.
- You can use any type of apple that you prefer, such as Granny Smith, Honeycrisp, or Gala.
- If you don't have rolled oats, you can use quick oats or substitute with more flour.
- You can use coconut sugar or granulated white sugar in place of brown sugar.
- If you don't have unsalted butter, you can use salted butter and omit the additional salt.
Variations:
- Add chopped walnuts or pecans to the crumble mixture for extra crunch.
- Drizzle caramel sauce over the top of the crumble before serving.
- Serve the crumble with a dollop of whipped cream or vanilla ice cream.
- Add a pinch of cardamom or ginger to the crumble mixture for extra spice.
Tips and Tricks:
- Make sure the butter is cold when you add it to the crumble mixture, as this will help create a flaky topping.
- If the crumble is browning too quickly, cover it with foil halfway through baking.
- You can make the crumble mixture ahead of time and store it in the fridge until you're ready to assemble the dish.
Storage Instructions:
- Store any leftover crumble in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- To reheat the crumble, place it in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the crumble in individual ramekins for a cute and cozy presentation.
- Garnish the crumble with a sprinkle of cinnamon or a few apple slices.
Garnishes:
- Cinnamon
- Apple slices
- Whipped cream
- Vanilla ice cream
Pairings:
- This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the crumble is too dry, add a little more butter to the mixture.
- If the crumble is too wet, add a little more flour or oats to the mixture.
Food Safety Advice:
- Make sure to cook the black pudding and apples thoroughly before serving.
- Store any leftovers in the fridge and consume within 3 days.
Food History:
- Stornoway black pudding is a type of blood sausage that originated in the Outer Hebrides of Scotland. It is made with pork, oatmeal, and spices, and is known for its rich, savory flavor.
Flavor Profiles:
- This dish combines the savory, meaty flavor of Stornoway black pudding with the sweet, tart flavor of apples. The crumble topping adds a crunchy texture and a hint of cinnamon and nutmeg.
Serving Suggestions:
- Serve this dish as a main course for a cozy fall or winter dinner.
- This dish also makes a great brunch or breakfast option, served alongside scrambled eggs or a frittata.
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Region: British