Small kitchen? Le Creuset's the answer.
Living in a little apartment means kitchen space is a premium, so the more multi-purpose a dish can be, the better. That’s one of the many reasons I love my
Le Creuset Oval French Oven Dish 25cm – not only can I cook basically everything in it, but it can also be transferred straight from the stove to my oven. This means less dishes to store and less dishes to wash and both of those are big ticks for me. I basically haven’t cooked in anything else since I got my hands on this delight!
The 25cm (3.2 litre) Oval Le Creuset is a perfect size for cooking for one or two people and still having leftovers for later. As someone who likes to do bulk cooking it is still spacious enough for that, but small enough to not be too heavy either.
This re-designed version also has the wider handles which makes it super easy to get in and out of the oven safely. The enamel coating is also incredibly easy to clean, as well as being extra hardy. I also love that the dish can be used on any type of cook top – I currently have electric but down the track when I do a kitchen reno I may well end up with induction, so knowing this is compatible
induction cookware is excellent news.
Mostly I have been cooking savoury dishes – curries, soups and pies have been on high rotation – but sometimes a sweet dish calls my name as well. That’s where this delicious apple berry crumble came from, and I’m so glad it did.
One of the best part about crumbles is they are so easy to make, but look so impressive, especially when served in the Le Creuset dish! You can also store any leftovers straight in the dish, which is always great. You can serve the leftovers cold or warm – they’re equally delicious.
Apple Berry Crumble
Ingredients List:
- 5-6 apples
- 1 orange
- 1tbs caster sugar
- 2tsp fresh ginger
- ¼ cup water
- 500g berries
- 1 cup flour
- ½ cup brown sugar
- 2tsp cinnamon
- 1 tsp baking powder
- ½ cup walnuts
- ¾ cup oats
- 50g butter
Instructions:
Preheat oven to 180C.
Peel and core the apples, then cut into pieces and put into your
casserole dish.
Zest and juice the orange and add to the dish with the caster sugar, grated ginger and water.
Cook over low-medium heat for 15-20 minutes, until the apples are tender and start to brown.
If using strawberries chop into pieces, then add the berries to the dish and stir to combine, then take off the heat.
In a
mixing bowl whisk together the flour, sugar, cinnamon and baking powder, then chop the walnuts into small pieces and stir through with the oats.
Cut the butter into a few pieces and add to the bowl, then rub the butter into the flour mixture until fine breadcrumbs form.
Sprinkle evenly over the fruit and bake in the oven for 25-35 minutes, until the fruit is bubbling and the crumble is browned.
Leave to sit for a few minutes before serving.
Serve the crumble with ice cream or custard for some extra deliciousness!
About the Author:
Liz is a food and eco living blogger from Melbourne. I Spy Plum Pie is where she is able to share meatless recipes that are simple, delicious and perfect for vegetarians and people that just want to eat less meat. Liz also shares her adventures in learning to live more simply and sustainably, including in her little balcony garden.
Liz can be found at:
Website:
www.ispyplumpie.com
Instagram:
@ispyplumpie
Facebook:
I Spy Plum Pie (@ispyplumpie)
