Monday, June 11, 2007
Perfect for a winter Sunday afternoon apple crumble
1kg granny smith apples,peeled,core removed,roughly chopped
190g caster sugar
300g plain flour
165g unsalted butter
Grated zest of 1 orange and 1 lemon
icing sugar,to dust
Ice cream or custard to serve
Preheat the oven to 170 degrees Celsius
Place the apple in a saucepan with 90g of the caster sugar.Cover and cook over medium-low heat, stirring occasionally for 10 minutes or until the apple has softened. Place the apples and any liquid in a baking dish (about 2 litre capacity).
For the crumble topping,place the flour,butter and remaining 100g caster sugar in a food processor. Pulse until the mixture forms coarse crumbs,Add the grated orange and lemon zest then add the egg and pulse slowly for a few seconds to combine(the mixture will still be crumble).
Spread the crumble mixture over the apples in a baking dish.Bake in the oven for 30 minutes or until the topping is golden.Allow to cool slightly for 5 minutes,then dust with icing sugar and serve with ice cream or custard(recipe follows)
This recipe makes 900ml i just halved it to make about half which is all i needed.
600ml (1.5 cups) thin cream
1 tsp vanilla extract
6 egg yolks
60g caster sugar
1.5 tbs cornflour
Place cream in a saucepan with vanilla. Bring to just below simmering point over medium heat.In a bowl, beat egg yolks,sugar and cornflour with a whisk until combined.Add hot cream,stirring well and return mixture to pan. Cook over very low heat,stirring until thickened. Remove from heat immediately and pour into a jug.Cover surface if not serving immediately as this will prevent a skin from forming.