Apple Crumble

Name: Apple Crumble
Yield: 4 servings
Cuisine: American
Ingredients: 2 Apples; 2 tsp Soft light brown sugar; 1/2 tsp Cinnamon powder; 50 grams Cake flour; 25 grams Whole wheat flour; 50 grams Butter; 50 grams Almond flour; 50 grams Caster sugar; 25 grams Demerara sugar; 20 grams Sliced almonds

cookpad.japan @cookpad_jp

This recipe was written up for the British Embassy's campaign, "A Taste of Britain" For more information, see the Facebook page www.facebook.com/oishii.igirisu

It's also delicious when made with European pears, cherries, plums, or rhubarb. Bramley apples are the best, but any tart red apples are good. It's standard to cover crumble in hot and thick custard but I also recommend that you try "Whisky Ice Cream",. Recipe by British Embassy

This recipe was written up for the British Embassy's campaign, "A Taste of Britain" For more information, see the Facebook page www.facebook.com/oishii.igirisu

cookpad.japan @cookpad_jp

This recipe was written up for the British Embassy's campaign, "A Taste of Britain" For more information, see the Facebook page www.facebook.com/oishii.igirisu

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Ingredients

4 servings

2Apples
2 tspSoft light brown sugar
1/2 tspCinnamon powder
Crumble Topping
50 gramsCake flour
25 gramsWhole wheat flour
50 gramsButter
50 gramsAlmond flour
50 gramsCaster sugar
25 gramsDemerara sugar
20 gramsSliced almonds

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Steps

1

Cut the apples into eighths, remove the core, peel, and chop into 1 cm thick wedges.
2

Sprinkle the brown sugar and cinnamon over the apples in Step 1 and place them into the ramekins. Push them in a bit so that they're packed with apples.
3

Combine the dry ingredients and chopped, cold butter in a bowl and rub the ingredients together with your fingertips until you get a panko-like texture.
4

Add the almond flour, caster sugar, broken up demerara sugar, and almond slices to Step 3 and mix.
5

Top Step 2 with the crumble and press down lightly. It will shrink a bit when you bake it, so use a generous amount!
6

Bake the crumbles in an oven at 185°C for 20 minutes.
7

Let them cool a bit. They're ready to eat when the air leaks out and the center sinks.
8

You can store any extra crumble dough in the freezer.