I don’t quite believe in deconstructed food but for apple crumble, it seems to make sense – At least for a home baking enthusiast who always end up with too soggy baked apple. With the deconstruction, I can control the texture of the apple to a tee while maxing the crispness and crunch of that streusel.. 😋
Love this recipe. Deconstructed apple crumble is brilliant!
Yield: Serves 6
For the apple part
- 3-4 green apples, peeled, cored and chopped into large chunks
- 2 large eating apples, peeled, cored and chopped into large chunks-Coxes work nicely (I used Korean Fuji)
- 25g butter
- 75g caster sugar
- zest of 1 lemon
- 1/2 – 1 teaspoon of cinnamon powder
For the crumble
175g plain flour
75g demerara sugar
Optional: pre-toasted slivered almonds to be added in together for baking for ten minutes before serving.
- Preheat the oven to 180°C.
- Start with the topping. In a large bowl, rub the butter into the flour until it has a breadcrumb texture. Add the sugar, mix. Begin to work through the mixture, pinching it together with your fingertips to create different sized lumps. Spread the mixture out on a baking sheet and bake in the oven for about 15-20 minutes, turning occasionally. Once it looks crunchy and golden, you can take it out and set aside until you need to use it. Once cool if you put it in an airtight container, it will last a few days.
- For the apple base; melt the butter in a large pan and add the apple. Turn in the butter and then add the sugar and lemon zest. Turn the heat right down and cook for about 15 minutes until the apples are soft. Try to resist the urge to stir them too much, or you will end up with apple puree.
- When you are ready to make the crumble, put the cooked apple in a baking dish, top with the crumble mixture (& optional end slivered almonds) and heat in the oven for about 10 minutes. You can also reheat the apple in a pan or in the microwave and just top with the crumble if you wish.
- Serve with vanilla ice-cream or homemade custard (as below)
- 8 egg yolks
- 75g caster sugar
- 1 vanilla pod
- 300ml full fat milk
- 300ml double cream.
- Pour the milk and cream into a pan. Split the vanilla pod, scrape out the seeds and add to the milk and cream. Throw in the pod as well. Bring the mixture to the boil, then remove from the heat. Leave to cool slightly.
- Beat the egg yolks and sugar together in a heat-proof bowl until well mixed. Put the bowl over a pan of simmering water and pour in the cream mixture. Stir continuously-it is vital to keep it moving, so you don’t get lumpy custard. I find a wooden spoon works best for this.
- As the eggs cook, the custard will start to thicken. The test to know when it is ready is to coat the back of the wooden spoon with the mixture, then run your finger over the back of it. If the line you have drawn stays open as in the picture below, the custard is ready, if it fills up straightaway, you need to cook it for a bit longer.
- If you are not using this immediately, cover the mixture with some greaseproof paper to avoid a skin forming.
- You can serve this cold or warm, but do not let it boil when reheating it, or it will split.