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

Ingredients:

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

Directions:

• 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

Ingredients:

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

Ingredients:

143g unbleached all purpose flour

143g brown sugar

115g unsalted butter, cold

1/4 tsp grounded cinnamon
1/8 tsp salt

Directions:

• 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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