Comments on: Apple Crumble http://salient.org.nz/columns/apple-crumble Thu, 24 May 2012 11:41:56 +0000 hourly 1 By: Renee Lyons http://salient.org.nz/columns/apple-crumble#comment-390422 Renee Lyons Wed, 26 May 2010 21:07:42 +0000 http://www.salient.org.nz/?p=16185#comment-390422 Fruit juice for custard? I've never done that but it sounds interesting, I'll have to try it some time! As for spices, I usually go for some sort of mixed spices packet, simply because it's easiest. But individually, cinnamon is probably my favourite spice to use. And almonds. Almonds are the best, add almonds to anything and you're good to go! Fruit juice for custard? I’ve never done that but it sounds interesting, I’ll have to try it some time! As for spices, I usually go for some sort of mixed spices packet, simply because it’s easiest. But individually, cinnamon is probably my favourite spice to use. And almonds. Almonds are the best, add almonds to anything and you’re good to go!

]]> By: YY http://salient.org.nz/columns/apple-crumble#comment-390369 YY Tue, 25 May 2010 22:11:17 +0000 http://www.salient.org.nz/?p=16185#comment-390369 The ones you mentioned are great. Any brand of generic mixed spices is also good. I like to throw nuts in the recipe. Macadamia or almond works best. Also; rather than draining canned fruit, you can use the juice/syrup instead of milk in the custard (not too much though, 50% at very most). The ones you mentioned are great. Any brand of generic mixed spices is also good. I like to throw nuts in the recipe. Macadamia or almond works best.

Also; rather than draining canned fruit, you can use the juice/syrup instead of milk in the custard (not too much though, 50% at very most).

]]> By: rosemary http://salient.org.nz/columns/apple-crumble#comment-390342 rosemary Tue, 25 May 2010 00:11:03 +0000 http://www.salient.org.nz/?p=16185#comment-390342 any ideas on what sort of spices to use in apple crumple. I like mine with cinnimon, nutmeg, or maybe a hint of ginger. any ideas on what sort of spices to use in apple crumple. I like mine with cinnimon, nutmeg, or maybe a hint of ginger.

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