Tuesday, 1 July 2014

Apple Crumble | Recipe

I've never been very organized when it comes to my recipes. Now I have a small rack in the kitchen where I keep most of them... in many pieces of paper, of different sizes, some written by me, some written by friends or family, some printed from the internet... OK, it's still not very organized (it's a mess actually!) but at least they are all in the same place! Before that, I used to lose my little papers all the time. And that was the reason why I started posting my recipes here. I got tired of always having to ask my mother or search the internet for the same recipes...over and over again. 

And the Apple Crumble was the main responsible for that. The filling part can be improvised in the spur of the moment I never bothered to write it down, and over the years I've made it in many different ways and with different fruits... But the crumble part, yeah, for that it's better to have a recipe, with proper measures and all, and that's what I kept writing down in small papers and then losing. 

So, if you want an easy dessert, that pretty much can't go wrong, and will still cause an impression, a Crumble is a safe choice.

for the crumble:
225g plain flour
115g butter (cold)
90g caster sugar
1 pinch salt

for the filling:
4 apples
2 table spoons butter
2 table spoons sugar
1 vanilla bean or vanilla sugar
ground cinnamon

Pre-heat the oven at 200.C

Mix the flour, the sugar and the salt. Add the cold butter (cut in chunks) and mix everything with your hands until it looks like bread crumbs. This will be the topping, so set it aside for now.

The basic idea for the filling is to caramelize the fruit slightly. Melt the butter in a large frying pan over medium heat. Add the fruit (pealed and cut into chunks) to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for about 6 minutes. Sprinkle the rest of the sugar, the cinnamon and the seeds of a vanilla bean (or a 2 tea spoons of vanilla sugar) over the apples, toss the mixture gently and let it cook  for another 2 minutes. 

Put the filling on an oven proof dish (I used 3 small bowls because I did a smaller portion) and sprinkle the crumble topping over it. You don't want to make the top layer too thick or it will be difficult to spoon through it! And it's a good idea to leave some open spaces on the sides to let the caramel bubble up.

Bake in the pre-heated oven for 25 to 30 minutes or until the top is golden.

Serve warm with ice-cream, whipped cream or crème-fraîche.

Notes: 
Instead of apples you can use pears...or even both.

You can add berries to the filling mixture. I've tried it with blackberries, strawberries and raspberries (not at the same time, though that might have been awesome)...basically I use what I have at home at that moment. But, if you do use the berries, add them to the other fruit after the first initial 6 minutes of cooking...because they are more gentle and we don't want them turned into mush.
photography by | life as a moodboard |


Hope you like it!





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