Less sweet apple crumble
Refrigerate for 1 hour
Ingredients · Servings 9 s
- 800 g (1 3/4 lb) of Cortland apples, peeled, cored and diced (about 4 medium apples)
- 800 g (1 3/4 lb) of McIntosh apples, peeled, cored and diced (about 5 medium apples)
- 55 g (1/4 cup) cassonade
- 115 g (3/4 cup) unbleached all-purpose flour
- 115 g (1/2 cup) unsalted butter, softened
- 100 g (1 cup) of quick-cooking rolled oats
- 105 g (1/2 cup) cassonade
- 5 ml (1 tsp) ground cinnamon
- 1 ml (1/4 tsp) of salt
Method · 1 h 35 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 baking dish.
- In a bowl, mix the two varieties of apples with the brown sugar. Spread in the dish. Bake for 30 minutes.
- Meanwhile, in the same bowl, mix all the ingredients until the mixture is just moistened and sticks together under the pressure of your fingers.
- Remove the dish from the oven and stir the apples. Cover the apples with the crumble topping. Continue baking for 35 minutes, or until the crumble is golden brown and the apples are cooked through. Let cool for 1 hour before serving.
This recipe, featured on the show "La cuisine d'Isabelle et Ricardo," showcases the apple in all its sweetness. Composed of a crispy topping and flavorful candied fruit, this classic crumble, with reduced sugar, is sure to become a favorite autumn dessert.
