- Tried & Tasted -

Sunday, 17 August 2014

Apple Crumble

This week, my cell group craved for apple crumble. As it is on my to-bake list, I decided to make them my guinea pigs. 
The crumble turned out very well and the recipe will be a keeper. 

The crumble was made in a 24cm (9") tart pan and was cut into 24 pieces.

Apple Filling
7 Gala apples
3 Pink Lady apples
4 Tbsp fine sugar
1/2 tsp cinnamon (I used a 3 cm piece of cinnamon) 
A handful of raisins (if you like more you add more if you do not like it just omit it)
1 vanilla pod, scrapped and placed into the pot to cook with the apples (or stir in 1 tsp of vanilla essence into the apple mixture after the apples are cooked)
1/8 tsp salt

  • Peel, core and cut the apples into small pieces.
  • Scrap the beans from the vanilla pod and place them into the pot with the pod thrown in as well.
  • Cook them in the pot until soft but not mushy. (about 10 min)
  •  Let mixture cool and set aside.

Sweet Shortcrust Pastry
270g unbleached organic all purpose flour (all purpose flour will work too)
3 Tbsp icing sugar
135g unsalted butter, cold
1/8 tsp salt
2-3 Tbsp cold water

Steps to take:
  • Place flour, sugar and butter into a mixing bowl, using a pastry cutter to cut the butter into the flour and sugar mixture until mixture resembles fine breadcrumb. (work fast in our humid Singapore weather)
  • Add ice water 1 Tbsp at a time until the mixture when pressed in your hand is able to just bind.
  • Press the mixture together to form a dough and wrap in cling wrap. Chill for 30 min.
  • Preheat oven to 180 degree Celsius.
  • Roll out the dough a little bigger than pie pan and place the dough into the pie pan. Using your finger to press the dough into the flute of the pan. Using a fork, dork the base of the tart.

  • Line the inside of the tart with a baking paper and pour some beans on paper to weigh down the pastry.
  • Bake for 15 - 20 min with the weights
  • Remove the beans and baking paper and bake the tart for another 10 min.
After 20 min of blind baking

Crumble Topping
143g unbleached all purpose flour
143g brown sugar
115g unsalted butter, cold
1/4 tsp grounded cinnamon
1/8 tsp salt

  • Using a pastry cutter, cut the butter into the rest of the ingredients above until the mixture resembles fine breadcrumb. 
  • Keep the mixture cold in the fridge until it is time to top the tart.
  • Preheat the oven to 180 degrees Celsius. 
  • Fill the tart base with the cooked apples and top it with the crumble. 
  • Baked the crumble for 25 - 30 min or until the top of the crumble is light golden brown.

I made 3 mini crumble the day after with the leftover dough and filling. I was inspired by friend, I's food photography and tried my hands on taking better pictures. I think it will be long work in progress to take good pictures. 

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