Читать книгу Crave: Brilliantly Indulgent Recipes - Martha Collison - Страница 30
ОглавлениеFruit crisps are one of my favourite ways to enjoy fruit on the go. Drying out thin slices of apple concentrates their flavour into intense, crispy morsels, which make a fantastic snack. I like to use a combination of different types of apple; you’d be amazed how much the flavour differs between each variety. Tart Granny Smith or Bramley apples create sour, refreshing crisps, while sweeter varieties like Pink Lady or Gala have beautiful pink edges that look stunning when they curl up in the oven. You can dust the finished crisps in sugar and cinnamon, but I prefer to eat them just as they are.
MAKES ABOUT 50 CRISPS
PREP TIME: 10 MINS
COOKING TIME: 40–50 MINS
1 Granny Smith apple or other cooking apple
1 Pink Lady apple or other sweet dessert apple
Juice of 1/2 lemon (optional)
1 tsp ground cinnamon (optional)
2 tsp caster sugar (optional)
1 Preheat the oven to 120°C/100°C fan/gas 1/2 and line a large baking tray with baking parchment.
2 Wash and dry the apples and remove the stalk from each. Use a mandoline to carefully slice the apple horizontally into very thin slices (1–2mm thick). If you don’t have a mandoline, use a sharp knife to cut slices as thinly as you can. Pop out and discard any pips. If you’re not baking the apples immediately, submerge the slices in a bowl of water with a squeeze of lemon juice to stop them browning.
3 Arrange the apple slices on the baking tray, trying not to overlap the slices or they won’t be so crisp. Bake for 40–50 minutes until the apples frill up at the edges and feel completely dry. They will still be fairly soft and pliable, but they will firm up and quickly become crisp as they cool.
4 Transfer the cooked apple slices to a wire rack and leave them to cool. Sprinkle over the cinnamon and sugar (if using) before serving. The crisps will keep in an airtight container for a few days, but they are best eaten while they’re still fresh as they lose their crispness over time.
