In English, "to crumble " means "to crumble," and the appearance you get when making apple crumble is, indeed, that of a crumbly surface , which I am fond of: perhaps it's because I love anything that has a " scronch" effect, but the sensation of crunch, accompanied by the presence of fruit, is for me the height of deliciousness.
This dessert of Anglo-Saxon origins was initially a variation of the apple pie . During wartime, when many ingredients were in short supply, the pie recipe began to be modified, with the topping made from a mixture of flour, sugar, and an available fat source such as butter, lard, or margarine. Over time, this dessert has been modified, and today it can also be made with crushed biscuits, the addition of dried fruit, or using whole-wheat flours.
Today, we'll look at some recipes for apple crumble , starting with the classic version and then exploring some variations , like the apple and plum version with biscuit crumble. We'll also offer a whole-wheat version with added chocolate, another with hazelnuts, and finally, a lighter version without butter or milk.
APPLE CRUMBLE: THE CLASSIC RECIPE
In this recipe, the classic apple crumble is made with flour and butter that coat a filling of sweetened apples flavoured with cider .
Ingredients for 6-8 people
- 1 kg of apples
- half a glass of cider
- 3 knobs of butter + more for the pan
- 130 g of 00 flour
- 1 tablespoon of sugar
Procedure
- First, peel the apples and remove the cores and seeds. Chop them roughly and place them in a small saucepan, cooking them for 5 minutes with the cider . Add the sugar and continue cooking until the liquid is absorbed; then, spread them out on a greased baking dish and smooth the surface with the back of a spoon.
- Pour the flour into a bowl and add the butter , mixing until the mixture resembles sand . Distribute it evenly over the apples, covering the entire surface.
- Bake in a preheated oven at 180°C (350°F) for 30-35 minutes , or until the top is golden brown. Remove from the oven, let cool, and serve.
CRUMBLE BISCUITS WITH APPLES AND PLUMS
The peculiarity of this recipe is not only the use of Rennet apples combined with plums , but also the creation of a special crumble . The topping, in fact, instead of the classic way, is made with crumbled biscuits combined with a touch of butter.
Ingredients for 4-6 people
- 4 Rennet apples
- 6 plums
- 4-6 digestive biscuits
- 125 g of sugar
- 100 g of butter + more for the pan
Procedure
- Wash and peel the fruit , removing the peel, cores, and seeds. Cut it into pieces and place it in a pan with the sugar and cook until it begins to crumble . Butter a baking dish and pour the cooked fruit in, distributing it with a spoon.
- Now take care of the crumble: blend the biscuits until they are reduced to flour , transfer them to a bowl, add the melted butter and mix with your fingertips until you obtain a sandy, crumbly appearance.
- Spread it over the fruit, then bake at 200°C for 25-30 minutes , baking for a few more minutes if the top is still too pale. Remove from the oven, let cool, and serve.
WHOLE WHEAT CHOCOLATE CRUMBLE WITH APPLES AND PEARS
The combination of apples, pears, and chocolate is a combination I discovered by chance one day while making a mistake in a cake. It was such a success that I wanted to try other versions, such as this crumble made with whole wheat flour and brown sugar .
Ingredients for 4-6 people
- 4 pears
- 2 apples
- 100 g of dark chocolate
- 150 g of brown sugar
- 100 g of butter + more for the pan
- juice of 1/2 lemon
- 120 g of wholemeal flour
Procedure
- Wash the apples and pears thoroughly , peel them, remove the cores and seeds, cut them into pieces, and place them in a bowl. Add the lemon juice and half the sugar, and let them macerate.
- Meanwhile, in a salad bowl, combine the flour, remaining sugar, and butter. Mix with your fingertips until the mixture resembles sand . Chop the chocolate, add half to the crumble mixture and the rest to the fruit.
- Butter a baking dish and pour the pears and apples on top. Then spread the crumble evenly so it covers the entire surface. Preheat the oven to 200°C and bake for 25-30 minutes . Once cooked, let it rest for at least 10 minutes before serving.
APPLE CRUMBLE WITH HAZELNUTS
Craving something sweet and not in the mood to mess around? Here's a very practical dessert, ready in individual portions , with a special crumble enriched with dried fruit.
Ingredients for 4 people
- 3 apples
- 4 tablespoons of sugar
- 1 lemon (juice)
- 30 g of hazelnuts
- 80 g of flour
- 25 g of butter + more for the terrines
Procedure
- First, wash and peel the apples, removing the seeds and core. Dice them and place them in a bowl with the lemon juice and sugar .
- Make the crumble : blend the hazelnuts, transfer them to a bowl, and add the flour and butter; then, quickly knead with your hands until you obtain a sandy mixture.
- Butter ovenproof bowls. Drain the apples and arrange them in the bowls; then, top with the hazelnut crumble. Preheat the oven to 200°C (390°F) and bake for 30-35 minutes . Let rest for 10 minutes before serving the individual apple and hazelnut crumble portions.
APPLE AND CINNAMON CRUMBLE WITHOUT BUTTER AND MILK
For a lighter version, here's a crumble made with seed oil and rice milk that covers apples flavored with brown sugar and cinnamon.
Ingredients for 6-8 people
- 800 g of apples
- 1 lemon (juice)
- 50 g of brown sugar
- 20 ml of corn oil + more for the pan
- 50 ml of rice milk
- 130 g of wholemeal flour
- 1-2 teaspoons of ground cinnamon
- 2-3 tablespoons of breadcrumbs
Procedure
- As always, start by washing and peeling the apples, removing the cores and seeds. Slice them and place them in a bowl with the lemon juice and half the brown sugar. Transfer them to a saucepan and cook over low heat, adding the cinnamon. Stir and continue cooking for a few minutes , then turn off the heat and let it rest.
- In a bowl, combine the flour and the remaining sugar; then, add the seed oil and rice milk , stirring with a fork until the mixture becomes crumbly.
- Take a baking dish, grease it with oil, and pour in the breadcrumbs , covering the entire surface. Arrange the apples, shaking off any excess liquid.
- Spread the crumble over the top and bake at 180°C for 30 minutes , or until golden brown. Let it rest before serving.
What do you think of these apple crumble recipes? Do you prefer the original version or a variation?
CHEF GIOVANNI PANTALEO
