Cinnamon and winter…there’s something utterly romantic about this relationship. Hands down my favourite spice ever, the tiniest dash of cinnamon can induce such warmth to a dish or drink. So the other day, I was feeling rather fidgety and experimental. With the limited ingredients in my pantry, a lot of research and some instinct, I dove into the cookroom with one goal – Must. Have. Cinnamon. Now. So, you’re going to see a lot of cinnamon-y recipes coming over the course of a few weeks. For starters, throw in some juicy apples and a respectable amount of butter, dear lord we’ve got a winner. Makes the perfect little no bake, rustic and open apple pie for two.
- 1.5 tbsp butter (for the filling) + 2 tbsp butter (for the crust)
- 1 tbsp cinnamon
- 2 medium size apples
- 1 pack of Unibic ginger nut cookies
- 1 tbsp vanilla custard
- 3-4 tbsp water
- ½ cup or less castor sugar
METHOD FOR CRUST
- Melt 2 tbsp butter in a pan
- Crush all biscuits into fine powder
- Pour melted butter over the powdered biscuits and mix
- Line a ramekin dish with this mixture and refrigerate.
METHOD FOR FILLING
- Melt 1.5 tbsp butter in a pan
- Add cinnamon and custard powder. Mix to remove lumps
- Add diced apples and mix well. Add water.
- Cover the pan and let it simmer till the apples soften. This should take about 15-25 minutes.
- Add sugar and mix to integrate. Taste the filling to check the sugar and adjust accordingly.
- Let it cool and pour over the refrigerated crust.
To keep apples from browning while you are cutting them, soak them in water with some lime juice. For 1 cup of water, 1 tsp lime juice. The 3-4 tbsp water required for the cook can be taken from this itself. Additionaly, it is best to start with lesser sugar and work your way up the desired state of sweetness.
All Images by Slow Motion Thoughts