Cinnamon, Spice and Warm Apple Pie: Comforting Baked Fruit Desserts for Chilly Days – Rebecca Woods, ed. (2013, Ryland Peters & Small, London)
All the fruit you can eat, in crumbles, streusels, cobblers, bettys, crisps, clafoutis, slumps, puddings, pies, tarts, strudels and cakes…and I’d argue that you could make these desserts any time of the year, not just during the blustery days of autumn and winter. This is genuine comfort food and sometimes you need comfort food during the summer, right? Or is it just me?
Besides the uncomplicated, mouth-watering recipes, this book appeals to me in a big way with its conversions between metric and Imperial and its listing of ingredients with a nod to an international readership (ie: caster/granulated sugar, plain/all-purpose flour). Even the temperatures for gas ovens are listed. It’s so nice not to have to do all the conversions before baking, to just grab the book and the measuring cups and go.
Standouts (IMHO) include: Pear and Chocolate Crumble, Toffee Banana Crumbles, Cherry Clafoutis, and Mango and Coconut Macaroon Crisp. Oh, and that Dutch Apple Pie that might just rival the recipe I’ve already been using (certainly, it LOOKS more beautiful and scrumptious). Ones I’m going to try: Pear Slump, and Nectarine and Pistachio Crumble. I’d better hurry up and get into the kitchen, because the photographs in this book make me want to eat the pages.