Apple and strawberry crumble

Apple and strawberry crumble
 
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This recipe was uploaded
by Maria Sorokina

 
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Ingredients

Ingredients
Method
 
  • 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, the recipe of which is here:
http://fooodstory.blogspot.com/2011/03/perfect-vanilla-sauce.html

Apple and strawberry crumble

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This recipe was uploaded by Maria Sorokina

 
 
Nicely surprising, due to the strawberry all the fruit layer turns deeply red and appealing. The ready crumble disappeared almost completely in 30 minutes. I felt really rewarded to get such a result out of such a simple recipe.

Method


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, the recipe of which is here:
http://fooodstory.blogspot.com/2011/03/perfect-vanilla-sauce.html
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