March 27, 2013 by Joanne T Ferguson
First of all, I LOVED this challenge, TRUE! I searched “high” and “low” for something “just that little bit different” like me too! 🙂
The challenge this month (with my worldwide blogger friends) from The Daring Kitchen, was HIDDEN VEGGIES!
As I DO consider myself “adventurous” in the kitchen (as well as in life), finding a recipe did prove to be a “challenge” for me. It probably had to do with the fact, that although I don’t consider myself a baker lol, I had previously made recipes with carrot and zucchini dessert combinations, chocolate and beetroot dessert combinations, chocolate and avocado desserts and even snuck eggplant into desserts too! 😉
It was then I went back to my American born and bred heritage, (and seeing it is VERY hot here at the moment), I thought of all of the childhood summer memories and apple crumble pie with cookie ice cream, peach crumble pie with cookie ice cream, cherry pie with….well, you get the hint! I am “salivating” for some now! 🙂
Seeing it is WAY too hot contemplating making ice cream, I thought I would go for PLAN B….no, not pie, but cookies!! And apple pie cookies it became! 🙂 THEN, I thought, “I LOVE CRUMBLE!” So Apple Crumble Pie Cookies it became, but HOW to sneak in a veggie? Would it be grated zucchini? (The color would give it away! ;-))Would it be grated carrot or sweet potato? YUM! But don’t think “children of all ages” would be fooled with the orange colour lol!
“POTATO” I YELLED out while in the kitchen! Voilà! I now had my hidden veggie recipe! 😉
For my “adapted” Apple Crumble Pie Cookies aka Apple Potato Crumble Pie Cookies….shhhhh will be our secret, TRUE! I finely diced “hid” the potato into the recipe!
Next time, I think zucchini (in addition) could be GRATE too! (Pun intended 😉 lol)
Ingredients for the Apple Potato Sauté
1 medium granny smith apple, peeled, cored, finely diced
1 medium potato, peeled, finely diced
1 1/2 tablespoons (.75 ounces) butter
1 teaspoon mixed spice (cinnamon, nutmeg, allspice)
In a sauce pan, melt butter then add apples, potatoes and allspice; stir over medium heat for approximately 10 minutes or tender; set aside.
Ingredients for Crumble
1/2 cup all-purpose flour, sifted
1/4 cup Xylitol (feel free to substitute sugar too! 😉 )
4 tablespoons (2 ounces) butter, room temperature
Pre heat oven to 180C. (350F)
Combine all Crumble ingredients with a fork or pastry blender.
I found the fork a lot easier and less cleaning up in the process to do! 😉
Spread crumbs out on a flat baking tray; tossing twice through baking time.
Original recipe stated “bake for 10 minutes”; I don’t know if it was the difference in using Xyltiol, but required an additional 7 minutes to obtain the desired golden brown crumble color. 😉
Hint and Tip
Using the back of your spatula (“egg flipper” ;-)), break up crumbs into crumble.
I liked a smaller crumbed crumble! 😉 Please don’t ask me to say that three times fast too! 😉
Ingredients for “The Cookie” (with a “hidden vegetable too…shhhhhh remember it is OUR secret now too ;-))
2 cups Xylitol with 2 teaspoons cinnamon
1/2 cup (4 ounces) butter, room temperature
1/2 cup organic coconut butter, solid state
2 cups all-purpose flour, sifted
2 cups old fashion oats
1/2 teaspoon baking soda
1/2 teaspoon salt (I used pink Himalayan)
1 teaspoon mixed spice (cinnamon, nutmeg, allspice)
1/8 teaspoon pure organic vanilla powder
In a stand up mixer, combine butter, coconut butter, xylitol, spices and vanilla powder; beat until “light and fluffy”
In a separate large bowl, combine flour, oats, baking soda and salt; mix together well.
S-L-O-W-L-Y stir in dry ingredients to creamy mixture until combined; Stir in “cooled” apple and potato (shhhhh is our hidden veggie secret…remember? 😉 )
On a flat baking tray, will out cookie dough into 1 1/2 inch balls making “sure” they are placed 2 inches apart.
Bake for 6 minutes; remove.
Place 1 1/2 teaspoon of curmble on top of cookie; return to oven and bake until lightly golden brown.
The original recipe “suggested” an additional 6 minutes. I made “multiple” batches; one batch was done in 4 additional minutes; one batch in five additional minutes.
I don’t know if the difference in baking time had to do with the substitution of Xylitol. 😉
Remove cookies from the oven and let site for 2 – 5 minues before transferring to a cooling rack.
Initially, the cookies “appeared” to be “of a soft” (like me lol) nature, but once cooled, the “taste” reminded me exactly of my childhood apple pie crumble that I COULD close my eyes AND see! 🙂
Do YOU have a favorite pie or cookie too? I would LOVE hearing about it in the comments on this posting too!
My challenge is complete! :)
The process of “search and explore“, “creating, adapting” and the
E-X-C-I-T-E-M-E-N-T that I had in making Apple Crumble Pie Cookies for The Daring Kitchen: Baker’s March 2013 Challenge CANNOT be beat! 🙂
And again this week too! I LOVE these Apple Crumble Pie cookies and they are always received really well too! 🙂
I thought these Apple Crumble Pie Cookies would be FUN to bring! 🙂
I guess the word is out that I love a fun-filled food party, true!
Thanks to Dawn at Spatulas On Parade, I got to share my Apple Crumble Pie Cookies with new food friends at the Fill The Jar Facebook group party today too!