Friday, October 31, 2008

recipe is : apple crumble


Apple Filling
8 apples, peeled, cored and chopped
10 tbsp brown sugar
1 tsp cinnamon
4 tbsp lemon juice
2 tsp cornflour/cornstarch
1/3 cup blueberry jam

Crumble Base
3 1/2 cup flour
250 gm butter, cold and diced
6 tbsp sugar
1 tsp salt

Crumble Topping
2 cups flour
10 tbsp instant oats
8 tbsp brown sugar
120 gm butter, cold and diced


in a large pan cook the apples, sugar and cinnamon over a med flame for 10 minutes to soften the apples. mix the lemon juice and cornflour. stir the mixture into the apples and mix thoroughly. take of the heat and set aside

preheat the oven to 180 degrees C. line the bottom of a 9 inch by 9 inch pan and let the baking paper overhang over the 2 sides. lightly grease the other sides

in a big bowl, mix the flour, sugar and salt for the base. add the diced butter and using only the fingertips, rub the flour mixture into the butter til it resembles fine breadcrumbs. pour into the prepared tin and lightly press down to pack it in a little. bake in preheated oven for 20 to 30 mins or until the base just starts to brown

remove from oven and spread blueberry jam over the base. top with the cooked apple. set aside

in the same bowl, mix the flour and sugar. add the butter and in the rub in the same method as before, only this time, rub until the dough resembles lumpy clumps of breadcrumbs. sprinkle the topping on top of the apples and put in the oven to bake for a further 30 minutes or until it turns golden brown. remove from oven and let cool

best served warm with vanilla ice cream

Note: the cornflour is used as a thickener for the juice that oozes out of the cooked apples. any non-taste-altering agent can be used to substitute.

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