Tag Archives: Fuji Apples

Apple Crumble Coffee Cake ala Chef John

I know that I’ve posted a few of the Coffee Cakes that I’ve made, but I must tell you that this Apple version from Chef John on AllRecipes.com is da boom!

I had bought this tube pan from King Arthur Baking Company® awhiles back, washed it, put it away and promptly forgot all about it! 😀

While I was watching Chef John’s You Tube video for this recipe, I remembered that I had that super cool pan.

💡

Since he’s already posted his recipe, I’ll just link the recipe here.

YUM!

The change that I made was I used Fuji Apples `cuz that’s what I had. Two other subs were Pecans for Walnuts and Sour Cream for the Yogurt, again, that’s what I had.

I hope you’ll try Chef John’s recipe soon and please let me know what your family thinks of this fabulous cake.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.

MAHALO!

Homemade Chunky Applesauce

Growing up, I spent a lot of my summers with my maternal Great Grandmother in a tiny town in Central California.  ‘Ma’ was the local school’s Head Cook or Lunch Lady if you will, and she made the best stuff.  The thing that I liked was her Chunky Applesauce, MMM.  I carry on her recipe and make it for my Mother, who likes to mix it with the Stewed Rhubarb that I also can for her.

this is all you need to make chunky apple sauce

Here’s what you need.

Use the varietal of Apple that your family likes best, we like Fuji Apples.  Wash them well; peel and core them, then slice them up chunky.  Have a big bowl of acidulated water to land those apples into so that they don’t turn brown on you.  Figure on about three pounds of fruit for each quart of Chunky Apple Sauce.

WOW! That's alot of Apple peels

… and the remains

 

Now, drain the fruit and place them into a large pot over medium-high heat. Cook the apples, stirring occasionally, until they’re soft, but not mushy, we do want chunky after all.  If the apples aren’t releasing much water, add just about a cup or so of water to help things along. With an immersion blender, break up just some of the apples. Taste.  Does it need any sweetener?  Probably not, but how about some ground Cinnamon.

Homemade Chunky Apple Sauce

Spoon immediately into canning jars and process using your favorite method.

Now, why should you buy pureed apples, full of who knows what, when you can make your own yumminess.

These jars will keep a dark cupboard for up to a year once canned.  It’s wonderful spooned in to plain yogurt, or in Oatmeal and even as a side dish to Chicken, Turkey or Pork.

ENJOY!