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Bannock of the WeekApple Crumble Bannock
- Recipe By : D. Wolfman
- Serving Size : 6
| Bannock (see below for filling) |
|---|
| Amount |
Ingredient -- Preparation Method |
|---|
| 750 |
grams |
cake flour |
| 500 |
grams |
vegetable shortening |
| 250 |
ml |
water |
| 15 |
grams |
salt |
| 30 |
grams |
brown sugar |
- Mix flour and shortening and rub until mealy or pea size nuggets
- Mix in cold water, and blend, let rest dust with hard flour
- Roll out dough and let rest before filling
- Once filled bake at 400*F until brown
| Apple filling for Crumble |
|---|
| Amount |
Ingredient -- Preparation Method |
|---|
| 1500 |
grams |
apples -- spy |
| 10 |
ml |
lemon juice |
| 125 |
grams |
brown sugar |
| 125 |
grams |
sugar |
| 1 |
teaspoon |
cinnamon |
| 80 |
grams |
butter |
| 30 |
grams |
brown sugar |
| 40 |
grams |
oat flakes |
| 50 |
grams |
cornstarch |
| 2 |
medium |
eggs -- for eggwash |
- Peel and slice apples add lemon
- Blend sugar starch and cinnamon add to apple mixture
- Fill shell and mix butter oats and brown sugar, top.
- Fold over edges and bake with an egg wash at 400*F or until golden brown
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