Tuesday, February 14, 2017

Episode 001- Sigmund Freud: Mom's Famous Hysterical Crumble

The recipe for Mom's Famous Hysterical Crumble was inspired by both the mental health climate of the late 19th century and Sigmund Freud's approach to treating his "deviant" patients (or, rather, not treating them).

A little fruity and super tart, just like us neurotics. Oh, and it's definitely crumbling on top. This dessert won't fail to please on Mother's Day, your son's birthday, or any other potluck you begrudgingly attend.
Don't forget to book an appointment with your talk-therapist before any family gathering!

You can listen to the full podcast on iTunes or Google Play.
If you already listened to the full podcast and would like to look at the companion photos and sources, click here.

Mom's Famous Hysterical Crumble

Recipe by Liz Wilshin
If you are looking for a less tart, lemon bar-esque crumble, skip the lemon juice and/or try a different type of apple. This recipe is definitely like an apple/lemon bar hybrid! 

For the Crumble
  •          1 ½ c rolled oats
  •           ¾ c all-purpose flour
  •           2/3 c room temperature coconut oil
  •           ½ c light brown sugar
  •           1 tsp vanilla
  •           ¼ tsp baking powder
  •           ¼ tsp kosher salt

For the Fruity Hysteria
  •           3 Granny Smith Apples, sliced into thin strips
  •           ¼ c brown sugar
  •           3 tbsp coconut oil
  •           1 small lemon, zested & juiced
  •           1 tsp cinnamon
  •           ¼ tsp nutmeg
  •           pinch salt
  •           ½ c water

  1. Preheat oven to 375° and line 8” x 8” pan with parchment paper
  2. In a large bowl, mix together the rolled oats, flour, sugar, vanilla, baking powder and salt.
  3. Use your hands or dough paddle on an upright mixer to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
  4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan. Bake for 20 to 22 minutes, until the edges begin to brown.
  5. Meanwhile, in a large skillet, melt the coconut oil with brown sugar and salt. Add the apples and cook over high heat, stirring occasionally until softened, about 6 minutes. Lower heat. Stir the cinnamon, nutmeg, and lemon juice until the apples are caramelized and tender and all the liquid has evaporated, about 10 minutes. Add ½ cup of water to prevent scorching. Let cool.
  6. Spoon hysteric fruit reduction over crust and sprinkle remaining crumble over top.
  7. Bake another 25 to 30 minutes, until the top is golden. 
  8. Chill 2 hours and cut into squares for oral pleasure.