My favorite crumble, it is simple and gorgeous at the same time. With almost no sweeteners with minimal amounts of oil and flour, but with lots of fruit. Can’t imagine a more delicious way to eat a kilo of apples!
In this basic post, I described all the subtleties of making crumble, I highly recommend reading it first.
And now the recipe.
Ingredients for the filling:
- 1kg of sweet and sour apples. It’s about 7 medium-sized apples, and is better to take different varieties, so the taste will be more interesting. Part of the apples you can substitute ripe pears or plums.
- 100 g raisins (you can substitute prunes or dates),
- 2-3 tbsp maple syrup (you can substitute another sweetener or even not to put it because of the raisins will be enough sweetness),
- 3 tbsp lemon juice (you need about half a lemon),
- 3 tsp cinnamon,
- Grated zest of half a lemon,
- A pinch of nutmeg and ground ginger.
Ingredients for crumble:
- 200 g of oat flakes or any other, for example, “4 cereals”,
- 50 g whole wheat flour/spelt flour/buckwheat flour, or any nut of your choice
- 50 g pecans/walnuts, roughly chopped,
- 100-150 ml of milk (coconut is very delicious)
- 3 tbsp. softened butter ghee (you can substitute any vegetable and bake crumble given temperature dymlenija this oil),
- 0.5 tsp. powdered vanilla,
- 1-2 tbsp maple syrup,
- A pinch of salt.
For serving: vanilla ice cream/Greek yoghurt/vanilla sauce, berries, nuts.
How to do:
1. Nuts rinse. If the nuts are old or have a bitter taste, then soak them in clean water until they become sweet to the taste, then dry the iteration at low temperatures (method I wrote here).
2. Wash apples, peel and carefully remove all inedible parts. Half of the apples grate on a coarse grater, the other half cut into thin slices (the thinner, the better). Raisins wash.
3. In a large saucepan heat some oil for frying (I have MCE) and put apples, raisins, sweetener and spices. Simmer on medium heat for 15-20 minutes until fully cooked and brown the apples, then add lemon juice and zest, stir, taste and add more spices and sweetener to your taste if necessary. The stuffing is ready.
4. Crumble. Mix in a bowl all the dry ingredients, add oil, milk and syrup, mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary.
5. Slightly grease the molds with oil, put the stuffing evenly on top of crumble and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.
Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.
Serve with Greek yogurt or vanilla ice cream. In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or a half teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!