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Too much cinnamon in my apple crumble
phepia
26-01-2014
I had a moment and too much went in. So I tried to add a little more sugar than I normally use and added some blackberries to try and balance it a little.
What can I add to it to balance the flavours next time please?
confuddled
26-01-2014
Send it here.... You can never have too much cinnamon
ChoccyCarole
26-01-2014
^^^ ^^^

haha & well said
daisiesfan
26-01-2014
Originally Posted by phepia:
“I had a moment and too much went in. So I tried to add a little more sugar than I normally use and added some blackberries to try and balance it a little.
What can I add to it to balance the flavours next time please?”

Surely next time just don't add as much cinnamon?
phepia
26-01-2014
when I do the apples I do it in a job lot. So right now ready for the freezer is a lot of cooked apple ready for hopefully fixing before I crumble and cook it.
Sorry wasn't clear in my post it seems
barbeler
26-01-2014
Originally Posted by confuddled:
“Send it here.... You can never have too much cinnamon ”

As above
Peter_CJ
26-01-2014
I would think adding more apples is the safest way - and maybe a squirt of lemon juice to take the edge off the cinnamon a bit.
ScottishPancake
26-01-2014
Originally Posted by confuddled:
“Send it here.... You can never have too much cinnamon ”

^This.
gomezz
26-01-2014
Send it to Neil Young.
henrywilliams58
27-01-2014
Originally Posted by confuddled:
“Send it here.... You can never have too much cinnamon ”


I'll wrestle you (all) for it ....

Here's a song

http://youtu.be/Bn5tiuZU4JI
Radiomaniac
27-01-2014
Maybe I'm the only one that just likes apples in my apple pie (I mean no spices - not sugar and lemon juice). Sometimes you don't get the taste of the fruit through, with too many extras.
Espresso
27-01-2014
Originally Posted by phepia:
“when I do the apples I do it in a job lot. So right now ready for the freezer is a lot of cooked apple ready for hopefully fixing before I crumble and cook it.
Sorry wasn't clear in my post it seems”

Can you not just prepare some more apples - this time with no cinnamon - and mix the two batches together?
norbitonite
28-01-2014
Originally Posted by Espresso:
“Can you not just prepare some more apples - this time with no cinnamon - and mix the two batches together?”

Or just layer the stewed apple with sliced raw apple in the dish. The extra apples should cook in the time it takes the crumble to bake.
Missli
28-01-2014
Was it nice still? Unless you'd used excessive (as in 1/6th of a tub for example), I can't see being too much cinnamon a problem.

I personally wouldn't have added any more sugar as would have emphasized what you were trying to disguise (and like mine a bit tart). Next time add some fresh lemon juice to counteract.
phepia
28-01-2014
It was nice yes, but I over did the blackberry amount more than too much cinnamon.
So I have a batch ready for making into another crumble or pie. I shall just add extra apples to it before constructing I think.
Welsh-lad
28-01-2014
I would only put a pinch of cinnamon in anything like that, as it is such a dominating flavour.
You don't want to kill the delicate taste of the apples.
Welsh-lad
28-01-2014
Originally Posted by Radiomaniac:
“Maybe I'm the only one that just likes apples in my apple pie (I mean no spices - not sugar and lemon juice). Sometimes you don't get the taste of the fruit through, with too many extras.”

Yes I quite agree. Things are all too often ruined by being overpowered with spices.

Sugar though is essential - bramley apples would be inedibly sour without sugar, as would something like rhubarb.
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