My amazing friend Sue has an incredible Bramley apple tree in her garden. Every year it produces a beautiful crop of apples and this year has apparently been a bumper crop for some reason. She generously gives apples away to anyone who pops over and everyone leaves with a bag full of organic homegrown cooking apples. WOOHOO!!!
Being South African I had only ever read about Bramley apples in recipes because they are almost exclusively British. They are incredibly tart so are not very tasty eaten raw, but when cooked they become delicious and tasty, still with a fresh tart taste which is why they are so popular for crumbles and cakes. They also cook down to a soft fluffy texture as opposed to Granny Smith Apples that remain firmer.
So why did I choose to make snow with my stash of apples?? In all honesty, crumble is a recipe that I’m still mastering. I have cooked numerous crumbles in my day but have yet to come up with the perfect topping, that is crunchy and chewy AND cakey! Snow is also pretty darn retro right??!! I remember having snow as little girl at Grandma’s Sunday lunches, it was more tinned peaches with a dollop of sweet white sugary fluff on top, but regardless it still brings back good memories.
So, traditionally snow is made with whipped cream, sugar and egg whites, but I chose to swap the cream for a gut healthier kefir quark. Quark is similar in taste and texture to greek yoghurt but has double the amount of protein, less sodium and the brand that I use contains live kefir cultures. If you can’t find quark in your local stores then either substitute with whipped coconut cream, regular cream or coconut yoghurt.
The pecan snaps are the perfect partner to dunk into the snow. On it’s own the snow is rather tart and a little boring, you get the feeling it is missing something. Dunk a pecan snap and the whole dish changes, the flavour combination of the apple and pecan is honestly utterly heavenly.