Traditional Apple Crumble
Ingredients
- 4 pcMalus domestica Borkhausen Golden Delicious (peeled and diced)
- 133.3 gWheat flour
- 83.3 gUnsalted butter (cold, diced)
- 100 gBrown sugar
- 0.7 tspCinnamon powder
- 0.7 pcCitrus limon (L.) Burm. f. (juiced)
Method
Tender, tart apples tucked under a golden, crunchy sandy crust. The scent of warm cinnamon and nutty butter wafting from the oven signals it is ready.
- 1
Peel the apples, remove the cores, and cut into large 2 cm cubes. Place them in a baking dish, drizzle with lemon juice, and sprinkle with 50g of brown sugar and cinnamon. Toss to coat the fruit evenly.
- 2
In a mixing bowl, combine the flour and the remaining brown sugar. Add the cold butter cut into small pieces. Work with your fingertips to achieve a coarse sandy texture with some pea-sized lumps. The dough should not be smooth.
- 3
Spread the crumble over the apples without pressing down. Bake at 180°C for 40 minutes. The apple juices should bubble at the edges and the crust should be golden brown and firm to the touch.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough to prevent it from becoming elastic; it must remain crumbly for the crunch.
- If the apples are very tart, slightly increase the sugar dose in the fruit filling.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To restore the crunch, reheat for 5 to 10 minutes in the oven at 150°C.
