Apple Crumble – Makes 4″ x 8″ aluminium pie pans or 2 x 10″
Pâte Sucrée Pastry:
- 300g Butter (salted)
- 2 eggs (100g)
- 195g Powdered Sugar
- 570g All Purpose Flour
- 5ml Vanilla
- Mix slightly softened butter, powdered sugar and eggs till a smooth mass is formed
- Add the flour and then mix on med low speed until the dough comes together
- Wrap and freeze the dough for a few minutes or refrigerate for 30 minutes to cool
- Roll the dough out on a floured counter and line a pie dish or pastry shell.
- Bake the dough blind for 15 minutes at 160C or 325F.
This quantity is suitable for two 8″ pies or one 10″ pie. Don’t skimp on the filling, nothing worse than a pie that has more crust than fruit.
- 1000g Apples (peeled, cored and sliced)
- 30g Butter
- 100g Sugar
- 5ml Cinnamon (ground)
- 2,5ml Cardamom
- 250ml Water
- 30ml Corn Starch
- Peel, core and slice the apples
- Melt the butter in a large saucepan or stock pot
- Add the sugar and spices
- Cook the apples for about 5 minutes and then add 3/4 of the water, continue cooing till the apples have softened. Do not overcook.
- Add the remainder of the water to the corn-starch and mix into a paste
- Add the corn-starch to the apples and cook for about 3 more minutes or until the liquid has become opaque
- Allow the apple mixture to cool down a bit before you scoop it into the pie shell
This is the most delicious part
- 400g All-purpose flour
- 250g Sugar
- 250g Butter
- Combine the sugar and flour, then rub the butter into the flour mixture – the mixture should look like coarse bread crumbs
- Squeeze the apple crumble mixture together in your hands to create nice big chunks.
- Fill the Pie shell with the apple mix and sprinkle with crumble topping (I like a lot of crumble, it reminds me of my childhood and the Apricot Streusel Kuchen my mom used to bake)
- Bake for 20 minutes or until the crumble topping is golden brown
Allow your Apple crumble to cool down uncovered. Covering baked goods whilst they are still hot will make the dough chewy and soft. I like to eat my apple crumble warm. The apple crumble can be reheated for 15 minutes at 165C / 325F if you prefer it warm. Serve with whipped cream or ice-cream. Greek Yoghurt is also a delicious, but lighter and reduced sugar, alternative.