The apple crumble is one of my all-time favorite desserts. And it is very easy and quick to make. I wanted to bring a nice dessert to my friends' dinner last night without actually having to bake, so the apple crumble came in handy and made for an excellent wintery dessert.
Basically you chop up apples in small pieces, put them in a pyrex dish and cover them with some sugar and lemon juice. Then you mix the ingredients for the crumble and spread it over the fruits before cooking in the oven. The base crumble is made with sugar, butter, and flour, but here there are pecan nuts and rolled oats to give the crumble an added crispy taste.
This recipe can be adapted to any kind of seasonal fruit you like, like apples, rhubarb, berries, apricots, etc. And you can also mix different fruits together, like rhubarb and apples, blueberries and raspberries, and apricots and prunes.
I recommend serving the apple crumble with some crème double de la Gruyère, a specialty of the Swiss canton Fribourg, or with vanilla ice-cream, which will make a nice warm-cold contrast with the warm fruits.
Recipe for the apple crumble:
For the fruits:
1 kg (or more) of apples
some white sugar
some butter
1 tbsp lemon juice
1 tsp lemon zest
For the crumble:
1.8 dl brown (cane) sugar
1.2 dl flour
1/2 tsp cinnamon
a pinch of salt
1.2 dl oats
1.2 dl pecan nuts (chopped up)
6 tbsp butter
Cover the bottom and sides of a pyrex dish with some butter. Chop up the fruits in small pieces and add them to the dish. Add the lemon juice and zest, and cover the fruits with some white sugar.
Mix the butter, brown sugar, cinnamon, salt and flour in a bowl. Add the wheat flakes and the pecan nuts. Mix by hands to form some crumbs/clumps. Add the mix on top of the fruits and bake in the oven 45-50 min at 180C.
Reference (adapted from): http://www.nytimes.com/2010/05/19/dining/19minirex.html?ref=dining&_r=0
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