Sunday, March 13, 2011

Just apple and strawberry crumble


It's been a long time since I made my last crumble. I'm a big fan of cheese and apple cobbler in Coffee bean. Since I first tried it I made several attempts to replicate it at home. None of them worked. Once I'll have to find a way to get access to their recipe. However because of these trials I got enthusiastic about making fruit crumbles.


This weekend I visited my parents and felt like baking. Thus I ended up making apple and strawberry crumble. In the summer my fruits of choice would definitely be plums or apricots. For the winter there is nothing better than apples. Nicely surprising, due to the strawberry all the fruit layer turned deeply red and appealing. The ready crumble disappeared almost completely in the first 30 minutes of its life, while it was still hot and melting into vanilla sauce I served it with. I felt really rewarded to get such a result out of such a simple recipe.

Apple and strawberry crumble (recipe adapted from Le Cordon Bleu Dessert Techniques)

serves 6

800 gr apples (peeled, deseeded and sliced into segments 1 cm thick)
200 gr strawberries (I used frozen strawberries and they did quite well)
100 gr caster sugar

160 gr flour
80 gr butter
30 gr icing sugar


Toss the apples with strawberries and caster sugar and place them into deep baking dish (normally would be square or rectangle, but I used a round one this time).

Combine flour with icing sugar and chopped butter to get even and light crumbs. You can either use a food processor or do it manually. If you are doing the latter, take a big knife or iron spatula and mix the flour with butter cutting it across. When the butter pieces get small, use your hands to completely stir the butter in and get the crumbs ready.


Scatter the crumbs over the fruits. Bake at 180C for 45 minutes.


Take out and serve warm with ice-cream or vanilla sauce. This time I served it with my favorite creme anglaise.


Related posts and pages:




London food: a personal guide