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That’s the way it crumbles, crumble-wise

by on January 26, 2010
It was ok! We did push-ups, beforehand!

Crumbly times

I love crumbles. They’re so easy! Especially if you use weight instead of volume: good crumble has a 2:1:1 proportion of flour:sugar:butter. Easy to remember, and easy – almost as important – it can be scaled to accommodate any amount of fruit you want to prepare.

Ingredients:

filling:

  • 1 apple – I used a goudreinet/belle de boskoop
  • 1 pear – I used Doyenne du Comice
  • a handful of (dried) cranberries
  • lemon juice
  • cinnamon
  • vanilla sugar

crumble:

  • 100 g of flour
  • 50 g of sugar (I accidentally put 70, and the result was a bit too sweet)
  • 50 g of unsalted butter (accept no substitutes!), in small blocks – don’t melt it!
  • tiny pinch of salt

Instructions

  1. Peel and dice the apple and pear
  2. Put all the fruit in a smallish oven dish, add lemon juice, vanilla sugar and cinnamon (to taste, though according to the boyfriend, more=better when it comes to cinnamon)
  3. Make the crumble by adding all the ingredients together and mixing them with your hands. It’s ready when you can take a handful and shape it, but it falls apart into crumbs easily. It shouldn’t be too moist, but you should have a good variation in crumb sizes – it shouldn’t look like sand
  4. Crumble over the fruit
  5. Put it into the (preheated) oven for about half an hour. I started it at 200 degrees Celsius (+/- 400 degrees Fahrenheit), then turned it down to 160 (320) afterwards because it was browning a bit too fast. Depending on your oven, the temperature will vary: the top should be slightly toasty, but not burnt.
  6. Serve immediately! We ate it just like that, but it tastes great with vanilla, lemon or cinnamon ice-cream, or just with a bit of whipped cream

Total cooking time, depending on how fast you are at peeling (I’m terrible), is 45-60 minutes

Enjoy!

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From → Dessert, Recipe

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