Saturday

Apple Crumble and feeling good

Apple Crumble slice

It is not the season of leaves falling to the ground, but one of my favorite ways to fatten up is with a rich apple crumble. In other parts of the world this recipe can do so many things during the cold times and cold months. A warm slice can lift you up when the world seems to be against you, can keep you company when curled up with a book, or to bring friends together over a cup of coffee enjoying the brisk air at a neighborhood cafe. I personally like indulging when the sky is grey and the rain is falling, washing away all my worries, anxieties and inhibitions. Leaving me with just sweetness, quite and solitude as I sink my teeth into the flaky crust and rich filling, messing myself up with the crumbly topping. I believe a scoop of vanilla ice cream topped with strawberry balsamic vinegar adds to the sinfulness .

So we start by making the pie crust. This is one recipe that is reliable. But I do depend heavily on the digital weighing scale, as with baking other recipes. I just find that measuring cups leave a lot of room for error. With exact weights this pie crust comes out exactly the same every time

320 g All purpose flour
15 g sugar
3 g salt
175 g butter unsalted
Juice of half a lemon
85 ml ice cold water

In a food processor, pulse flour, sugar and salt. Add butter, then pulse to a coarse crumb

Apple Crumble (2)
Add lemon juice and water, and pulse to a moist crumb
TO a fine Crumble
Turn out to a cold surface, and flatten to a round dough. Cover with cling film and chill 1 hour or overnight
Butter a pie pan on all inside surfaces.
Rolling out the dough
Roll out dough to a fourth of an inch. Transfer to pie pan and press evenly and lightly
Apple Crumble (8)
Brush with egg wash on all sides
brushing egg wash

For the apple filling I used green apples as do any other self respecting baker. Peeled and cubed, they are perfect for some slow cooking

12 pcs apples
Juice of half a lemon
150 ml water
30 g white sugar
30 g brown sugar
1/4 tsp ground nutmeg
1/3 tsp ground cinnamon

Peel apples and cut into 1 inch cubes
Apple Crumble (4)
Place apples in a stock pot and add in all the other ingredients
Bring to a boil, then lower heat to a simmer
Apple Crumble (5)
Let simmer uncovered until apples are tender, about 25 minutes
Remove from heat and let cool

For the crumble:

150 g all purpose flour
60 g white sugar
60 g brown sugar
100 g butter

In a bowl combine all ingredients with a fork.
crumbled topping
Mash with fork until it resembles coarse crumbs

Preheat oven to 200C
Pour cooled apple filling into the pie shell
Sprinkle crumble over pies until completely covered
Pop into the oven and bake until golden brown. About 25 minutes
Remove from oven and let cool completely

Apple Crumble (1)

Now grab a book, blanket, pop in Barry White or Smokey Robinson, and let the good times slowly lull you into decadent relaxationl. Please, Kenny G does not go with apple crumble.

3 comments:

Le Pirouette said...

Nice post! Just baked a fresh peach pie myself yesterday. It's the perfect thing to do for the rainy weather we're having. :-)

Ivan Maminta said...

thanks nicole. Share your recipe please :)

Le Pirouette said...

i'll try to post it in the Le Pirouette blog. :-)