Posts Tagged ‘cinnamon’

Apologies for the not so pretty picture (^_^;)
If you didn’t know, it is difficult to find pre-made applesauce in my city, so silly me, I had just been going without! Then a friend, 3 huge Fuji apples, cinnamon and a blender came and showed me the joys of fresh homemade applesauce. I like it so much that I may never buy the premade kind again 🙂


  • 3 large apples, peeled, cored, and diced (i like Fujis)
  • 1/2 cup water
  • 1 tsp ground cinnamon
  • optional 1/4 cup brown sugar, if needed

1. Combine apples, water, cinnamon, and sugar (if you like) in a medium pot. mix well, and then bring the water to a boil on high heat. Cover and simmer on low heat for 15-20 minutes until apples are tender, stirring every 5 minutes.
2. Remove from heat and cool for 10 minutes.
3. Blend in small batches in a blender (or immersion blender if you have one) until smooth. Be careful if the apples are still hot when blending!

Eat while warm, or refridgerate. makes 4-6 servings.


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It is a bumper year for persimmons here in Yamanashi, and I have been gifted them everywhere I turn. Now that the weather is turning chilly, I am craving warm desserts at the end of the day. Pies and tarts are all well and good, but sometimes I either don’t have the time, or the energy to make and chill pie crusts. Fruit crumbles are the answer to my laziness. No rolling, trimming or pre-baking needed. Just chop up some fruit, mix up the crumble topping, and pop it into the oven for 20 minutes or so.

20cm x 20cm pan
Crumble Topping:

  • 100g flour
  • 80g brown sugar
  • 60g butter or margarine
  • dash of cinnamon
  • dash of nut meg
  • dash of almond essence
  • * pinch of salt if you are using unsalted butter or margarine

Fruit filling:

  • 2 apples, peeled, cored and chopped (I like Fuji or Red Delicious)
  • 2 persimmons, peeled, de-seeded and chopped (Fuyu or other non astringent persimmon)
  • 1 cup water
  • 2 tbsp brown sugar
  • dash of cinnamon

1. Combine apples, persimmons, water, cinnamon and 2 tbsp brown sugar in a saucepan or pot. Heat on high until the liquid is boiling. Cover, and turn down heat to low, stir occasionally and simmer until apples and persimmons are easily pierced by a knife tip (about 10-15 minutes).
2. Combine flour, sugar, cinnamon, nutmeg and salt (if needed) in a large mixing bowl.
3. Melt butter in the microwave on low, or in a saucepan. Mix in a dash of almond essence.
4. Add melted butter to dry ingredients, and fold in gently with a fork until the mixture forms pea and marble sized lumps. The lumps are good, so don’t over mix!.
5. Pour the apple and persimmon mixture into a baking pan, and spoon the crumble topping evenly on top.
6. Bake in the oven at 170 degrees Celcius for 15-20 minutes, or until the topping is a golden brown color.

serves 4-6, and goes great with fresh whipped cream or vanilla ice cream.

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cinnamon toast

The largest slice of bread I’ve ever seen (3 inches o_o;;) oven toasted with a drizzle of honey, butter, topped with a layer of whipped cream and a sprinkle of cinnamon.

Mascot @ Kawaguchiko, Yamanashi, Japan

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