Apple Crumble
Ingredients
1/2 c Flour
1/2 c Brown Sugar
1/2 - 3/4 t Cinnamon
75g of butter
3/4 c of rolled oats
2-3 medium-sized apples (Granny apples are great)
1 T white sugar
1 T water
The Mise en Place, it will consist of the following ingredients as well as how they are prepped. First, the ingredients are collected. Flour and the brown sugar are placed into a medium-sized bowl in which the cinnamon is added also. The butter is then cubbed fairly small in which then it is put on the flour mixture. The cubbed butter and flour mixture is rubbed together up to which it is fluffy and quite light. Until there are no lumps of butter in the mixture, then, the rolled oats are then mixed in using a fork. To mix the oats in, just toss the mixture around to make sure that it will still be quite fluffy.
While that has been happening, 2- 3 medium-sized apples are peeled. First, peel the apples and core them. One of the easiest ways to do that is to, after the apples have been peeled, cut them into quarters lengthwise.
Next, lay the apples on either side, which is flat then approximate where the core ends and cut diagonally.
Do so with the rest of the apples and cut them thinly, preferably around 3mm no more than 5mm.
Set the dish where the crumble should be cooked; a ramekin or a pie dish, coat the inside with a non-stick spray or butter. Place the apple inside, arrange them accordingly. For extra sweetness, you may want to add just a sprinkle of white sugar on top, but no more than a pinch. Before the mixture is placed on top, if using fresh apples, add just a half a teaspoon, to a teaspoon of water for each ramekin; around a tablespoon of water if using a pie dish. This will just help to cook the apples and not leave them too dry.
Finally, place the pie dish or ramekin into a preheated oven 180oC on fan-bake, leave for around 15-mins, until the top has golden brown and has become hard.
After cooking, this dish has been served with a vanilla ice cream on top. This helps to cool down the dish and give an extra texture. The dish itself was ok for me, the apples were quite nice and blended well with the 'crumble'. Though, for me, it had an over-powering amount of the mixture on top. lessening the amount of mixture would be the next step. as it has become too sweet--for my taste. There isn't much to say around the other aspect of the dish. The rough texture, with the oats, had mixed with the soft apples giving it a well-rounded feeling, per se. The scent of the cinnamon contributed well with the dish as well.
Hi Axle. This blog is a good attempt at writing in a more concise manner. Your photos relate well to the method. Cutting the butter into cubes makes it much easier to rub it into the flour. Were you able to taste the cinnamon as well as smell it? Without this spice the topping would be a little bland. You comment on the sweetness. Have you thought of using less sugar in the topping if it is too sweet rather than using less topping? Crumbles are often made with fruits other than apples. You might like to try this recipe with a less sweet fruit on the bottom and less sugar in the topping.
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