Traditional Apple Crumble

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 470
• Protein: 4 g
• Carbs: 71 g
• Fat: 18 g

Ingredients

• 4 piece Malus domestica Borkhausen Golden Delicious ( peeled and diced )
• 133.3 g Wheat flour
• 83.3 g Minimum butter sweet ( cold, diced )
• 100 g Brown sugar
• 0.7 tsp Cinnamon powder
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )

Instructions

1. Fruit preparation

   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. Rubbing the dough

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. To restore the crunch, reheat for 5 to 10 minutes in the oven at 150°C.