Apple crumble


For weeks I’ve been looking at these apples lying in the fruit bowl, looking more and more crinkly everyday and I kept saying we have to make a crumble. Not that I’ve ever made one, but I always wanted to.

Last week I was making the christmas windows at the shop which is something that exhausts me like not many other things. On the third day into the window decoration I came home and my niece, who is currently living with us, had mad that crumble.
It was delicious!  I can’t remember having eaten anything so comforting in a long time. The leftovers I took to the office the next day and had them for lunch, reheated in the microwave. And while I sat there in the office exhausted and tired I dipped my spoon into the warm crumble I felt like I had never eaten anything like it before and I knew what I had to make on the weekend and the week after , actually what we should always have in the fridge – at least as long as it’s cold and grey outside.
The recipe is based on Nigel Slaters Crumble from Tener Vol II.

You’ll need:

  • For the filling:
  • 850gr cooking apples
  • 1/2 lemon
  • 75 gr brown caster sugar
  • 30 gr butter
  • For the crumble:
  • 95 gr butter for the crumble
  • 150 gr flour
  • 45 gr brown caster sugar

Peel and core the apples and cut into approximately 2 cm chunks. Toss with the lemon juice and half the sugar.
Melt the butter in a shallow pan. When it starts to sizzle add the apples and let the apples take some color. Don’t move them around to much.
Let them caramelize a bit. Stir gently.

When slightly golden take them out of the pan and put them into a oven dish, make sure to scrape out all off the lovely juices you don’t want to waist them.

Make the crumble by rubbing the flour and the butter with your fingertips ( or in a food processor ). Once it’s crumbly add the sugar and mix. Now add 1 tbs of water and shake the mixture for a while.

Cover the apples with the crumbs.

Set the oven to 180° and bake for 40 to 50 minutes.

Eat while warm and serve with a dash of cream.


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