January 27, 2016 | MOMI BERLIN

We are going to the Baby Company Grand Baby Fair on Saturday!

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Our little munchkin will be turning six months this February and everybody at the small house is just so excited. Finally, our Y will be joining us in our dining table.

He has been giving us cues that he is ready to go beyond his breast milk-only nourishment. How? He consistently eyes his father’s or my plate and would even bend his head just to reach that spoonful of rice as it travels from our plate to our mouth.

And so, for our Saturday shopping, this mom is all set with her list:

A waterproof food catcher silicon bib
At least four small baby food container
A melamine baby dinner set
A spill proof training cup
and if budget permits, Y’s high chair!

Anyone going this Saturday, January 30? The sale, by the way, will run from January 29 to 31, 2016. See you when I see you!

A little backgrounder:

Husband’s favorite pie is an apple crumble. I remember he even bought me a slice of a pricey apple crumble pie when we were about to see Antonio and Angelina’s The Original Sin at Glorietta cinema about 14 years ago. The pie, unfortunately, ended up on the cinema’s floor as it was too dark inside. Husband was disheartened.

That incident flashed into my mind as Big Bunso and I rolled our cart down the grocery aisles last Saturday. I will bake an apple crumble pie for husband, I told myself. Surely, husband will be delighted.

Ingredients:

Crumb:
200g of MY San Crushed Grahams
225g block unsalted butter
3 tbsps. sugar
1/2 cup quick cooking oats (optional)

Filling:
2 pcs. apples, thinly sliced and cut into pieces
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp. cinnamon powder
2 tbsps. flour
4 tbsps. water

Procedure:

1. MAKE CRUST
In a pan, melt butter. Add oats, MY San Grahams, and sugar. Cook for 3 minutes or until combined.

2. PRESS half of the crumb mixture evenly onto the bottom of your baking pan. Refrigerate for 30 minutes. THIS IS IMPORTANT SO AS TO AVOID A SOGGY BOTTOM CRUST.

3. MAKE FILLING
Combine the apples, brown and white sugar, flour, and water in saucepan. Cook cover for about 20 minutes or until apples are tender and sauce is thickened cool.

4. CHILL AND SERVE
Spread the apple mixture over the refrigerated crust. Spread remaining half of the Graham mixture over the apple filling. Press Crumbs firmly. Cover and chill before serving.

Husband went home late last night so we weren’t able to have a taste of the pie. I told the boys to wait for their papa.

This morning, I saw the pie, still inside the chiller minus the cover. Husband must have opened it and would like to sample the pie but noticed it still has no bawas so he left it untouched.

At breakfast, I serve the apple pie to the boys as Big Bunso has been asking for it since last night.

The verdict of my 10-year old boy: “Masarap! Parang sa mga restaurants ang lasa.” (Son’s restaurant standard means: masarap talaga! wahoo!)

When the queen mother (how I secretly call my mom) dropped by the house this morning, I also gave her a slice and she even asked for another slice for her baon. She described my apple crumble as, “Sarap ah, pwede ka na magtayo ng bakery.”

Hay mother, sana man lang patisserie ang ginamit mo.