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Recipe - Apple Crumble (& Ice Cream)

  Apple Crumble

                               

 

 Author: Nagi

RecipeTin Eats

Prep: 15 mins  Cook: 40 mins Total: 55 mins

Servings 6-8

Recipe ... view on video - https://youtu.be/xHfogRUk4jE


A filling of tender, cinnamon laced apples topped with a nubbly crunchy, golden topping. You'll love how this Apple Crumble isn't overly sweet, and how the filling is syrupy and jammy, rather than watery or dry. The smell when this is cooking is everything! SWEETNESS - see Note 4. 

 

Ingredients:

Apple Filling

  •          2 lb / 1kg Granny Smith Apples (green apples), weight before peeling
  •          1 tbsp white flour
  •          1/2 cup white sugar
  •          2 tbsp lemon juice (or water)
  •      1/2 tsp ground cinnamon

   

·         Topping:

  •          1 cup rolled oats / oatmeal (quick cooking is ok)
  •          1 cup white flour
  •          1 cup brown sugar (loosely packed)
  •          1/2 tsp baking powder
  •          1 tsp cinnamon powder
  •          125g (1/2 cup) unsalted butter, melted
  •          Pinch of salt

Serve with Vanilla ice cream

 

Instructions:

1.             Preheat oven to 350F/180C.

2.             Peel apples, then cut into 1.5cm/ 3/5” cubes.

3.             Place apple in a bowl. Sprinkle with flour, sugar and cinnamon, then pour over lemon juice. Toss, then spread out evenly in a 1.5 litre / 1.5-quart baking dish. 

4.             Place Topping ingredients in a bowl. Mix until clumps form, like wet sand (see video). Spread over the apples, crumbling with fingers if required to get that crumbly topping.

5.             Bake for 30 to 40 minutes or until golden brown. Remove, cover loosely with foil to keep warm and let stand for 10 minutes before serving (let the apple filling come together).

6.             Serve warm with vanilla ice cream!

 

Recipe Notes:

1. Weight is BEFORE peeling and coring. I like making this with Granny Smith apples because they are slightly tart. You can use any apples you want, or even pears.

Peaches work too but you can cut back on the sugar a bit. This recipe is also great for any type of berries.

Whatever you use, do not omit the sugar completely because it's part of how the filling becomes a bit jammy rather than watery.

2. Weights - This recipe is quite forgiving / difference in cup measures are relative so it works whether using US cups or Imperial cups (i.e. what 99% of the rest of the world uses). It won't work with Japanese cups (which are smaller) so please use the weight measures provided.

3. To make ahead, prepare recipe up to just before crumbling topping on top. Cover topping with cling wrap (refrigerate if it's hot where you are) then crumble over just before baking.

4. SWEETNESS: A few readers have said they find this too sweet for their taste. I don't have an overly sweet tooth and love this as is. If you like fewer sweet things, reduce the sugar in the topping down to as low as 1/2 cup. It's best to keep sugar in Filling as is so the syrup consistency isn't affected. Also, use green apples - they are less sweet than others.


Source  :  https://www.recipetineats.com/apple-crumble/   

            https://www.recipetineats.com/apple-crumble/#wprm-recipe-container-20223

to view and print a PDF of this recipe please click here

 

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