Apple Crisp
Ingredients
- 4 pcMalus domestica Borkhausen Gala (peeled and cut into large cubes)
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
- 100 gWheat flour
- 66.7 gOat flakes
- 100 gBrown sugar
- 83.3 gUnsalted butter (cold, diced)
- 0.7 tbspCinnamon powder
- 0.7 pinchGray sea salt
Method
Tender, tangy apples tucked under a golden, crunchy cereal crust. The scent of warm butter and cinnamon fills the kitchen as the fruit juices bubble around the edges of the dish.
- 1
Peel and core the apples. Cut them into large two-centimeter cubes. In the baking dish, toss them with lemon juice and some cinnamon to prevent browning.
- 2
In a mixing bowl, work the cold diced butter with the flour, brown sugar, oats, and remaining cinnamon. Use your fingertips to rub the mixture until it reaches a coarse, irregular gravel texture.
- 3
Spread the crumble over the apples without pressing down to allow air circulation. Bake at 180°C. It is ready when the crust is deep brown and the apples are tender to the core.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough; you want chunks, not a smooth paste.
- If the top browns too quickly, cover with parchment paper.
- The contrast between the cold fruit and the hot oven is key.
How long does this dish keep?
Keeps for 2 days at room temperature, covered with a cloth. Reheat for 5 minutes in the oven to restore the crunch.
