Apple Crumble
Apples remind me of a crisp autumn day.
Just like a pretty auburn day where the sun glistens through the rich, reddish-brown canopy, reaching you like sprinkled golden dust.
A day where you walk on a red carpet of fallen maple leaves, and your ears tickle with the sound of dried leaves being crushed gently under your feet.
Warm, sweet and completely alluring, the fragrance of baking apples can make me go weak at my knees.
Combine this with crispy, crumbly batter and I’m ready to float off to gastronomy heaven.
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A freshly baked tray of apple crumble, still cooling from heat of the oven – probably the best way to be welcomed home.
Soft, tender sweetened apples and crumbly bits, melting in your mouth..
APPLE CRUMBLE (Serves 8-10)
Adapted from Pelusa Molina’s recipe
Ingredients:
1) 4-5 apples (red or green, your choice)
2) 50g of finely almonds, finely chopped
3) 100g of flour
4) 100g of white sugar
5) 100g of butter
6) 50g of brown sugar
Steps:
1) Peel and core the apples, then cut the apples into small cubes
2) Arrange the apple cubes in a greased baking pan or tray
3) Sprinkle brown sugar so that sugar covers the entire surface of the apples
4) Bake the apples at 170 deg cel or medium heat for 20 minutes
5) Chop the almonds as finely as possible
6) In a mixing bowl, add sugar and softened butter, then sift in the flour and chopped almonds
7) Using two knives, cut the butter into tiny pieces and mix the ingredients together to create a “wet sand” texture
8) Pour the crumble batter over the apples once the apples have been baked for 20 minutes
9) Bake for around 25 min at 170 deg cel or medium heat, or until the crumble bits become golden brown.
Fresh green apples!
Peel and core the apples, then cut the apples into small cubes:
Arrange the apple cubes in a greased baking pan or tray:
Sprinkle brown sugar so that sugar covers the entire surface of the apples:
In a mixing bowl, add sugar and softened butter:
Then sift in the flour and chopped almonds:
Using two knives, cut the butter into tiny pieces and mix the ingredients together to create a “wet sand” texture:
Up-close view of crumble batter:
After apples have been baked for 20 minutes:
Pour the crumble batter over the apples & bake for another 20 to 30 minutes until crumble bits are golden brown:
Fresh out of the oven!
Would you like to try some?
Apple crumble is the best – all year around! 🙂 Yum.
Exactly! It’s the no-fail, fool-proof antidote to almost any problem!!;)
Felicia, would you believe that while I love apple crumble, I have never quite mastered the two knife technique for the crumble? It’s a tragedy, I tell you! That said, these photos of yours would inspire anyone to attempt to bake this scrumptious desert! Happy New Year, chica! Hugs to you from Roxy and me! 🙂
Bella!!
Haha, the two knives technique may seem a little intimidating in writing, but its just cutting the butter into as small pieces as possible until you’re left with a sandy texture! Best part of the two-knives technique? it gives you a good arm muscle workout!
Try it! it’s cheaper than going to the gym, and you get a nice dessert as a reward! how productive is that??
Happy New Year to you and Roxy! hope your new heater is keeping you snug and warm!!
Hi Felicity! i called mine Christmas crisp. It was similar to yours, only I used stevia instead of sugar and pulverized some oats to make a gluten-free flour for the topping. Tasted pretty good!
Hi Vinny!
I like the idea of using oats! Your sounds like a very healthy version! good option to keep in mind! 🙂 thanks for sharing!