Hello Im Shayden : apple crumble

Apple Crumble

04:43

I am constantly browsing Pinterest for weird and wonderful recipes to try for BBQ's, family dinners and pot lucks. I am currently staying at my Mums in Waiwera and thought I would surprise them with a new recipe I found on Pinterest.

WARNING!! This is bloody good!! Its a unique twist on a country classic that apparently came all the way from a genius Italian woman. You know when you have a bite of something and you know that its going to be so good that one piece will be enough? This is that cake!! Is it a cake, a pie or a crumble? Who knows!! Its beautiful!!

I thought the base tasted like shortbread. Inside are perfect apples, surrounded by a creamy thick sauce. The crumble topping provides a crunch and dust with Icing sugar to give it some wow this guy is good factor!!

It does take some prep but its amazing!! I used a pie dish for this, I have also heard of people using a cake tin too. Cook for the exact time to get it perfect.

Let me know how yours turns out,

Talk soon

Shayden

APPLE CRUMBLE

A delicious apple dessert that has a unique “crust”, a moist apple filling and a crisp, crumbled topping.

Ingredients

For the cake:
200 g / scant 2 cups all-purpose flour
150 g / 2/3 cup white sugar
1 tsp. baking powder
100 g / 1/2 cup unsalted butter, cold and cut into 6-8 pieces
3 medium apples, peeled, cored and cut into thin slices
2 large eggs
200 g / scant 1 cup heavy cream (35%), table cream (18%) or half and half cream (10%)
120 g / 1/2 cup sour cream or plain yogurt
100 g / 1/2 cup brown sugar
1 tsp. vanilla
Pinch salt
For the crumble topping:
120 g / 1 cup all-purpose flour
140 g / 2/3 cup white sugar
1/4 tsp. cinnamon
Pinch salt
80 g / 1/4 cup unsalted butter, melted

Instructions

Preheat oven to 360° F./180° C. and grease an 8-inch/24 cm springform pan. Set on a baking sheet and set aside.
Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.
Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.
Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 20 minutes.
Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 20 minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 60-65 total, including all 3 steps.
Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
Dust with powdered/icing sugar, if desired.