Quick Facts:

害羞草研究所� Born in Prince Albert, Saskatchewan, and grew up in Saskatoon.

害羞草研究所� Training: 害羞草研究所淎t age 19, I packed my bags and drove to Nanaimo, BC to study at .害羞草研究所�

害羞草研究所� Has worked at for just over a year.

害羞草研究所� Prior to that, worked at a number of places in Victoria, including the right out of school, and then in Cordova Bay,

and a 害羞草研究所渟hort but amazing time害羞草研究所� at .

What are you best known for as a pastry chef?

害羞草研究所淚f anyone ever asks me how long they should bake something I say 害羞草研究所楿ntil it害羞草研究所檚 done!害羞草研究所� This is the way I was taught and I think it害羞草研究所檚 a good skill to have. You should never rely on a timer to tell you when things are done. A good pastry chef knows when something is baked by the way it looks, feels and smells.害羞草研究所�

What are the 10 most important ingredients in your pantry?

害羞草研究所淏utter, whipping cream, vanilla beans, flour, eggs, sugar, salt, chocolate of every kind, nuts (hazelnuts being my favourite) and feuilletine (wafer flakes that stay crispy when mixed into chocolate and hazelnut paste).害羞草研究所�

Favourite dish to cook and eat on a cool day?

害羞草研究所淎 warm fruit crisp with vanilla bean Gelato. This is so quick and easy to make. I choose whichever fruit is in season at the time and always add graham cracker crumbs to my crumble topping.害羞草研究所�

What害羞草研究所檚 your go-to item when sampling other chefs害羞草研究所� fare?

害羞草研究所淭his is tough because it really depends on what mood I害羞草研究所檓 in! I害羞草研究所檓 a huge fan of anything with chocolate or nuts in it, but I can rarely pass on a classic cr猫me br没l茅e or tiramisu.

Hobbies?

害羞草研究所淯sually when I害羞草研究所檓 at home I害羞草研究所檓 either spending time with my husband and our two dogs or in my kitchen, decorating all kinds of cakes. I害羞草研究所檝e recently been focussing a lot more on decorating cakes. I think it害羞草研究所檚 because when my husband and I got married, I realized how amazing it can be to add something special to someone害羞草研究所檚 wedding day or special occasion, and it害羞草研究所檚 an area I害羞草研究所檓 very interested in.害羞草研究所�

Apple Crisp

Filling:

4 large apples (2 Granny Smith and 2 Gala), peeled, cored and sliced thinly

Splash of lemon juice

3 Tbsp melted butter

2 Tbsp All-Purpose flour

1 1/2 tsp vanilla

Pinch of salt

1/3 cup brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

Graham Crumble Topping:

1/3 cup butter, cold and cut into cubes

1 2/3 cups oats

3/4 cup graham crumbs

1/3 cup brown sugar

1 tsp vanilla

Pinch of salt

To make the filling:

Toss sliced apples and lemon juice in a bowl. Drizzle on melted butter and stir until coated evenly. In a separate bowl, mix together brown sugar, flour, vanilla, salt and spices. Add mixture to apples and mix gently with hands until evenly coated. Transfer mixture to an 8-by-8-inch baking dish.

To make crumble topping:

In a mixer or by hand combine graham crumbs, oats and butter. Mix until the butter is cut into mixture in very small pieces and mixture looks combined and not too dry. Add brown sugar, vanilla and salt, and mix just until combined. Pour mixture onto apples and spread evenly.

Bake crisp at 375 degrees F for 30-35 minutes or until the apples are bubbling and the crumble is a nice golden colour. Remove from oven and allow to cool for about 10 minutes. Serve while still warm with a scoop of vanilla bean Gelato and a slice of aged cheddar cheese or a drizzle of caramel sauce.

- Story by Susan Lundy

Story courtesy of , a Black Press Media publication
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