Tuesday, September 4, 2012

Apple Crumble adapted from The Sunday Times, Life!

Apple Crumble
For The Crumble
220g plain flour
140g sugar (I used about 100g sugar instead because it's simply too sweet for me)
120g butter chopped into cubes
For The Filling
5-6 Granny Smith apples
4 tbs sugar (I reduced it to 2 tbs sugar since the apples are already sweet after baking)
200ml water
1 tsp cinnamon
(1) Preheat oven to 180°C.
To make the crumble:
(2) Place the flour and sugar into a large bowl and mix well.
(3) Taking a few cubes of butter at a time, rub them into the flour mixture with your fingertips.
(4) Keep adding butter and rubbing until the mixture resembles breadcrumbs.
To prepare the filling:
(5) Peel, core and slice the apples into a large bowl. Sprinkle over the sugar and cinnamon. Stir well, taking care not to break up the fruit.
(6)Spoon the filling into an oval baking dish.
(7) Pour water over it.
(8) Sprinkle the crumble mixture on top, spreading it right up to the edges of the dish. Using the flat of your hand, press it down firmly all over - the more tightly it is packed together, the crispier it will be.
(9) Finish off by lightly running a fork over the surface to "crumble" the top.
(10) Bake in the oven for about 40 minutes until the crumble is browned and the fruit mixture is bubbling.
(11) Serve with ice cream.
(+) Easy to prepare and assemble.
(-) The quantity of sugar stated in the original recipe yielded a very sweet apple crumble.
(=) A foolproof recipe that is hard to fail and great for beginners!

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