Apple crumble (the best)
With its filling of deliciously stewed apples and the texture of its golden oat crumble, this crumble plays in the major leagues.
Ingredients · Servings 10 s
- 450 g (1 lb) of Cortland apples, peeled, cored and diced
- 450 g (1 lb) of McIntosh apples, peeled, cored and sliced
- 210 g (1 cup) of lightly packed brown sugar
- 115 g (1/2 cup) of unsalted butter, at room temperature
- 75 g (1/2 cup) unbleached all-purpose flour
- 50 g (1/2 cup) of quick-cooking rolled oats
- 25 g (1/4 cup) of large oat flakes
- 0.5 ml (1/8 tsp) of salt
Method · 1 h 20 min
- Place the rack in the center of the oven. Preheat the oven to 180°C (350°F). Butter a 20 cm (8 in) square pan.
- In a bowl, mix the two varieties of apples with half of the brown sugar (105 g/1/2 cup). Spread in the mold.
- In the same bowl, combine the remaining brown sugar with the butter, flour, both types of rolled oats, and salt until the mixture is just moistened and holds together when pressed with your fingers. Cover the apples with the crumble topping.
- Bake for 50 minutes or until the crust is golden brown and the apples are cooked through. Let cool for 1 hour before serving.
Published in RICARDO Magazine Volume 17 number 8.
