White Tea Apple Crumble

Crumble? Cobbler? Crisp? What’s the difference? Honestly, I don’t know. Even after looking them all up several times I see people refer to different things, different ways. That’s ok.

I’m naming this dish a crumble because to me, it’s a little crumbly just how I like it :)

This is another super simple recipe. While I will do some more in depth recipes too, to keep me on my one blog post a week routine, I need to keep things simple most of the time. The benefit of this is that I can figure out how to use ingredients I have on hand to create yummy things and share that with you too!

So today’s quick recipe, you need:

-Apples

-Butter

-Rolled oats

-Flour

-Baking soda (optional)

-Lemon

-Brown Sugar

-White tea

I used 4 apples for this crumble, they were two different kinds that I got in my weekly product box. In terms of prep, I would suggest slicing them relatively thinly so baking is quicker and cut out seeds etc. Some people peel the apples but I personally love the skin so I leave it on! Feel free to peel them if you’d like!

Tea comes into this recipe at the very start! I brewed up some white tea and soaked the apple for 2-3 hours in the tea! I brewed some Columbian white tea very strong and let it cool slightly before I put the apple in because I didn’t want them to soften too much.

After about 3 hours, they looks like this, tinted with the white tea (compare to above photos) and they had a lovely white tea fragrance and taste. The reason I brewed the white tea strongly is that this is a very subtle taste and I wanted the apples to get as much flavor as possible from the tea!

This dish that I’m using is actually a quiche dish but I like the taller edges so I always use it for pies and other things besides quiche. I also added in a handful of blueberries and blackberries to this for a little variety. Feel free to add your favorite fruits!

For the inside, I sprinkled about 2 tablespoons of brown sugar, the juice of 1 lemon and 1/2 teaspoon of baking soda. I usually use 1/3 a lemon but the lemon I had wasn’t very juicy so I used the whole one. I love tart so the more lemon the better but lessen this if you don’t want it as tart. As for the baking powder, I have made this without it and it was fine.

The topping is very simple also. I leave the rolled oats whole because I like the texture but if you want it less crunchy you can put them in a food processor and pulse a few times. I melted 2 tablespoons of butter and mixed it into 1 cup of rolled oats. I then sprinkled some flour over the oats, just a little like a teaspoon to a tablespoon. Sprinkle the topping over the fruit as evenly as you can and place in the oven!

I baked this at 350 for about 50 minutes. I did 30 minutes then checked on it and did 2 intervals of 10 minutes. After the first 30 minutes, I cute up some small cubes of butter and placed them over the topping to add a little golden brown buttery goodness. Let it cool slightly so you don’t burn your mouth and voila!

A simply crumble for you. The topping isn’t stuck together that much which is how I like it but if you would like it to stick together more I would increase the flour and butter when preparing the topping.

I could see this being pretty good with hojicha or roasted oolong apples as well!

I hope you enjoy tea soaked apple crumble :)

Apple Cider Donuts!

I’ve had trouble finding apple cider donuts this year! Maybe I’m not looking in the right places. I did go to a fall festival which definitely had them but I couldn’t be bothered to wait in the long line. I’ve made matcha donuts, pu’er donuts and apple cider before on my blog so I thought I would give these a shot!.

I based my recipe off this one which is what I think you should follow! I did make some changes which I will note below.

The weather has NOT been cooperating with me so I haven’t been able to get any good photos but will update this post when I do!

Infusing tea into the Apple Cider is very simple. If you buy apple cider, make sure to follow the recipe for the apple cider donuts and boil it down a bit. You could then, while it is hot, fill a tea bag with your desired tea and let it steep for a few minutes. When choosing a tea, do not choose a delicate tea because it will get bitter. Go for a tea that can handle hot temperatures like black tea or rooibos. I used a Lavender spice tea that has rooibos in it for my apple cider.

I’ve also linked a recipe I used for apple cider infused with tea above if you want to make it from scratch! Even if you just boil apples then infuse the tea for a few minutes, it still tastes great! I made my apple cider from scratch for these donuts and it turned out well!

The substitutions I made in the Sally’s Baking Addiction recipe are as follows!

• 1 and 1/2 cups (360ml) apple cider ——> I made my own tea infused apple cider

• 1/2 cup (100g) packed light or dark brown sugar —-> I used 1 cup dark brown sugar instead of 1/2 brown, 1/2 white. I also used brown sugar for the coating.

• 1/2 cup (120ml) milk, at room temperature* ——-> I used Oat Milk

• 1 teaspoon pure vanilla extract——> I didn’t have this so I didn’t use it and they turned out fine!

Even though these donuts are baked, with the melted butter they almost taste fried!

Enjoy!

Golden Tips Tea Topping + Pumpkin Pasta

Pumpkin + tea pasta whaaaaaattt?

I found a package of pumpkin pasta at marshalls and HAD to make a recipe with it!

I’ve already made pesto with tulsi tea before and wanted to try something else! I also try to use up whatever I have in my house at the moment and I pulled out some eggplant from the farmer’s market.

Eggplant is prominent in stews in Iranian cuisine and stews remind me of fall and winter so I thought it was the perfect addition to the sauce/topping I was making. I was sent the golden tips tea from Upton Tea to try and make a recipe with!

The golden tips tea is a black tea but it has such a lovely, sweet and light taste to it that I thought it could go well in the sauce/topping!

One tip I have for prepping the eggplants, salt them! When we prepare eggplants for the stews I mentioned earlier, we peel them and salt them. When they “sweat” it helps get some of the bitterness out of them!

Feel free to mess around with proportions of tea but this is what worked for me to be able to get it to reduce and become thicker!