Posted by: Jonjon | June 16, 2009

Apple Crumble 2 9/10

Apple Crumble 2 9/10

June 16 2009

6 Granny Smith apples
1/2 cup (125ml) water
1/2 cup (120g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon (10g) vanilla custard powder
Crumble Topping:
2/3 cup (100g) plain flour
1/3 cup (50g) self-raising flour
2 tablespoons (20g) vanilla custard powder
1/4 cup (30g) almond meal
150g butter, softened at room temperature, cubed
1/2 cup (120g) granulated sugar
To serve (optional):
For the Apple Filling:
1. Peel and core apples, cut into large chunks. Dissolve custard powder with 1/4 cup water, set aside.
2. Cook sugar with the remaining 1/4 cup water in a saucepan over medium heat until sugar dissolves.
3. Bring to the boil then add apple chunks and spices. Cook for 10 minutes, stirring to make sure the apples are cooked evenly. Stir in the custard mixture then spoon into the deep baking dish.
4. Preheat oven to 180°C.
For the Crumble Topping:
1. Rub butter into sifted flours, custard powder and almond meal until mixture resembles coarse breadcrumbs. 2. Add sugar and stir in evenly.
Apple Crumble before baking 3. Sprinkle topping over the fruit (do not press down) and bake for about 30 – 40 minutes, or until top is golden brown.
Apple Crumble just after baking
4. Serve hot or warm with a dollop of sweetened whipped cream if desired.
A look inside my Apple Crumble
I used apple of about 200g each (approx. 1200g in total), after removing peels and cores, the 6 apples weighed about 900g in total.
2. It is recommended that granulated white sugar or raw sugar is used to make the topping to give it a crunchy texture.

Need to half the amount of the ingredients for the crust, because it’s enough. The apples themselves were a bit sour, but the crust coating really balanced the whole thing out. The crust was crunchy, but the apples just kinda melted in the oven, so I really saw no point of cooking the apples first.


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