I had some friends invited for brunch today, so last night I made Spanakopita and Tyropita (the last one with homemade phyllo and feta) and this Apple Crumble.
I have posted many Crumble recipes in the past, so when preparing this one, I did not take any notes. The measurements are not very accurate but I was luck enough that I used a new packet of butter and flour, so today I weighed the leftover to know what I used. I think I added 5 apples but if you add 6 nothing will go wrong. The only thing I couldn’t weigh is the corn flour (starch) but I used two heaped tablespoons (not the ones we measure, but soup tablespoons). That’s roughly abot 4 tablespoons. I did not have enough cane sugar so I added some in the apples and some in the crumble and added some crystalize sugar as well but most of it is cane sugar. To cook the apples, I used water with lemon in which I had put the apples in, so as not to oxidize. I may have added more or less cinnamon but I think 1/2 tsp is a good amount.
The crumble was delicious but a bit too sweet for my taste, However, my guests loved it.
Preparation time: 15 minutes
Cooking time: 5 – 10 minutes
Baking time: 30 minutes
300 grams all-purpose flour
180 grams butter
1 cup brown sugar, mixed with crystal sugar
½ teaspoon ground cinnamon
1 vanillin ampoule
1/8 teaspoon coarse sea salt
Water with lemon juice
5 – 6 large Granny Smith apples, peeled – cored and cut into thin slices
½ teaspoon of cinnamon
100 grams brown sugar mixed with a little bit of white sugar
100 ml water with lemon juice
4 tablespoons corn flour (starch)
Preheat oven to 180oC (350o F).
Slice apples and place in a bowl with water and lemon juice.
Grate butter over the large side of the box grater. Pour the flour on the grater to get all the butter which sticks to the grater and then add the vanillin and salt. Mix to make the crumbles and refrigerate for half an hour. Just before adding it on top of the apples, mix in the brown sugar.
Meantime, cook apples with cinnamon, sugar and water (I used the same lemon water and cooked them in a wok), for 5 – 7 minutes. Leave the lide a little bit open so as the syrup not to overflow.
Mix in corn flour and mix for a few more minutes until the juices set.
Empty the mixture into a 30 x 22 cm ( 12 x 9 inches) baking tin and wait until the mixture cools (it should set).
Sprinkle topping over fruit and bake about 30 minutes or until done.
Serve warm (or cold) as it is or with vanilla ice cream or whipped cream.