Hey peeps,
hope you're all good in the hood, and of-course happy and safe!
Talking of being happy, am going to share with you, one of my all time go to happy
recipes, apple crumble.
Ever since I can remember, my mum would always do this on a Sunday after a roast, served with either vanilla ice cream or evaporated milk.
The thing that stood out about the way she would do this dessert, it would always be the crumble. She would always do a 2 to 1 ratio, what I mean by that, she would have perhaps 1 layer of the actual apple compote, then top it with twice as much crumble, so when she baked it, the crumble, it self would be super crunchy, at times I would prefer to attack the actual crumble rather than the fruit.
Onto the recipe, for me variations of apples helps the whole thing to have a really incredible and intense flavour, along with apple juice, all this really gets the whole thing to give you a smack in the mouth of apples.
INGREDIENTS
APPLE – GRANNY SMITH X6 peeled, cored, quartered
APPLE – BRAEBURN X6 peeled, cored, quartered
APPLE- PINK LADY X6 peeled, cored, quartered
SUGAR- CASTER- to taste.
Vanilla pods x2-scrapped
STAR ANISE-X1
BUTTER-250G
APPLE JUICE-400ML
METHOD
Place a large heavy based stainless-steel pan onto a medium heat, add the butter, vanilla, & anise-wait until the butter turns brown, which is what us chef’s call beurre noisette stage.
Then add all of the apples, cook down for 1hour-constantly stirring. Then add the apple juice and sugar, cook again for another hour. Taste add sugar if it needs it.
CINNAMON CRUMBLE
INGREDIENTS
BUTTER 250G
PLAIN FLOUR 250G
CASTER SUGAR 250G
ALMOND POWDER – TOASTED -100G
CINNAMON POWDER – 2G
METHOD
Freeze all of the ingredients for 1 hour, then blend well to a powder, place the mix onto a tray, then in a pre-heated oven, bake at 160 degrees C, for 20-25 minutes.
The recipe is really easy, so there is no excuse in giving it a go!
Till next time, happy baking!
JKP