Apple and Pear Cinnamon Crumble
Ingredients
- 2.7 pcMalus domestica Borkhausen Gala (large cubes)
- 2 pcConference pear (large cubes)
- 100 gWheat flour
- 83.3 gSalted butter (cold, in small pieces)
- 80 gBrown sugar
- 0.7 tspCinnamon powder
Method
A golden crust that snaps under the spoon to reveal melting, syrupy fruit. The aroma of baked butter mingles with the warmth of cinnamon filling the kitchen.
- 1
Peel the apples and pears. Cut them into large 2 cm cubes. They should hold their shape during baking and not turn into mush.
- 2
In a mixing bowl, combine the flour and brown sugar. Add the very cold salted butter cut into small pieces. Rub everything between your palms to get a coarse sandy texture with pea-sized lumps.
- 3
Place the fruit cubes in an ovenproof dish. Sprinkle with cinnamon. Spread the crumble topping evenly over the fruit, never pressing down, to allow the heat to circulate.
- 4
Bake at 180°C. The crumble is ready when the crust is golden brown and the fruit juices start to bubble and bead around the edges of the dish.
Frequently asked questions
How do you get this dish right?
- The butter must be strictly cold so it isn't absorbed by the flour; that's what creates the crunch.
- Don't overwork the dough: as soon as you have lumps, stop.
How long does this dish keep?
Keeps for 2 days at room temperature. To restore its texture, place it in a hot oven for 5 minutes before serving.
