Saturday, 16 July 2016

Recipe of The Week: Apple Spiced Crumble

Especially during these cold rainy days in tropical Singapore, what can be better than a hot and simple apple crumble? This dish can be looked upon as a British-Irish invention, grown to be loved by lots of people. This apple crumble is an original recipe, inspired by a friend, made of caramelised apples with a spicy flavour of ginger and cinnamon, with a sweet and crunchy topping, served with a creamy custard sauce to top it all ! Sounds really delicious, but as my beloved guru says, "If you are hungry, just sitting there is not going to satisfy you. You have actually got to gather all the ingredients and go about creating the dish you want." So, I am going to shut up now and give you the ACTUAL recipe:


Ingredients:

Coating
1 cup plain flour
1/2 cup unsalted butter
3/4 cup brown sugar
1 small packet, cornflakes
4 T walnuts

Filling
1 T butter
1 Granny Smith's green apple, peeled and chopped (not too small)
1 inch ginger, peeled
1/2 stick cinnamon
1/4-1/2 cup brown sugar
1 T honey or maple syrup
Pinch of allspice to taste
Cornstarch and water to thicken (optional)
Small twist of lemon

Custard Sauce
3 T custard powder
1 1/2 cups milk
1 cap full vanilla essence
2 T sugar


Maraschino (red) cherry, for garnish


Method:
1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit or Gas Mark 4).

CRUMBLE

Coating
1. To make the coating, mix the brown sugar and butter. Keep aside.
2. Place the cornflakes in a plastic bag and grind it with a rolling pin.
3. Pound the walnuts in a grinder, and mix both walnuts and cornflakes into the flour.
4. Add the flour mixture into the butter mixture and knead until it forms breadcrumbs. Keep aside.

Filling
1. Heat 1 tbsp butter.
2. Add apple, ginger, cinnamon etc. into pan and stir well till apples are slightly brown. Add water and boil till little soft.
3. Grease and line a baking dish with baking parchment, and add in the apple mixture. Top with the coating.
4. Bake for about 20-25 minutes or until golden brown and crispy.
5. Meanwhile, make the custard sauce (see below)
6. When cooled, garnish with maraschino cherry.

CUSTARD SAUCE
1. Heat the cream and custard powder together, to a low simmer. Keep stirring to prevent milk from curdling.
2. Add a little nestle cream or cornflour with water to thicken.
3. Add sugar and vanilla essence to taste and serve with crumble.









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