Crustless Apple Pie with Cinnamon

Crustless apple pie

I've been making this apple pie since my son was about 7 months and he loves it, in fact we all do. Super easy and healthy I usually make about 4 pies and freeze them to use later.

I should be more adventurous and make one with a crust but I've already made a lemon pie and this apple pie works every time.

Cook the apples for 15 mins

Here's what you need:
6 apples, peeled & cored. I used Granny Smith.
1 egg yolk
2-3 cinnamon sticks
1/4 cup brown sugar
1 tbspn lemon juice
ground cinnamon

Here's what you do:

Mix in the egg & sugar

Preheat your oven to 180C. Cook the apples in boiling water with the cinnamon sticks and lemon juice until soft (about 15 minutes). Drain well and add the apple to your food processor. Mix to the consistency you like, I puree it all.

Add in the egg yolk and sugar and mix again. Pour mix into 4 ramekin dishes, about 2/3 high, even out the surface and sprinkle with ground cinnamon. Bake in the oven for 20mins. When cooled, cover with cling wrap and freeze or eat straight away with ice-cream. Enjoy!

Apricot, Apple & Pear Custard

When Oscar first started eating solid foods I went slightly crazy trying to find age-appropriate food for him to try. My sister passed on a few of her cookbooks and Annabel Karmel's New Complete Baby and Toddler Meal Planner soon became my baby cookbook bible. I cannot recommend it enough for new parents stuck for ideas and the custard recipe below is adapted from the book.

When I gave Oscar a taste this afternoon, he came running back saying, "mumma mumma" and helped himself to 5 more spoons. The recipe made 5 serves which I spread into small tupperware containers and have frozen for desserts or breakfast toppings.

Ingredients

What you'll need:

75g dried apricots
1 large apple, peeled, cored and chopped
1 ripe pear, peel, cored and chopped
1 tablespoon of custard powder
150ml milk (I use full-fat always but up to you)

Here's what you do:

In a small saucepan heat the apricots and apple in about 6 tablespoons of water and cook for about 10mins or until the apple is soft enough to break with a fork.

In a separate saucepan blend the custard powder with some of the milk over a medium heat and use a whisk to stir it to make a smooth paste. Mine went quite lumpy at first so it's a good idea to take it off the heat while stirring (according to my husband). Add the remaining milk and bring to the boil, keep stirring until it thickens and any lumps disappear.

Put the cooked fruit plus the pear in a blender (I use a Magimix) and blend to the consistency you like. I preferred mine with no lumps. Stir in the custard. I distributed the custrad to small tupperware containers and froze it. Enjoy!