We're a whole 1 years old!
APPLE CRUMBLE
Fatima Sydow
FILLING
• 8 big green apples, peeled, cored and cubed
•250 ml (1 cup)water
• 125 ml (½ cup) sugar
• 2 cinnamon sticks
• 15 ml (1 tbsp) lemon juice
CRUST
• 150 g soft butter
• 150g (¾ cup) sugar
• 1 egg
•15 ml (1 tbsp) vanilla essence
• 5ml (1 tsp) baking powder
• 240g (2 cups) cake flour
FILLING
Cook all the ingredients together in a pot until all the water has evaporated. If you want the apples to be soft, add a little more water and cook for longer. Spoon into a bowl, remove the cinnamon sticks and allow to cool completely.
CRUST
Preheat the oven to 180 °C.
Cream the butter and sugar for about 2 minutes with a whisk. Add the egg and vanilla essence, and whisk for 1 minute more. Add the rest of the ingredients and use your hand to bring the dough together and make a soft ball. If it’s too sticky, add 1 tablespoon of fl our and gently work it in.
Wrap a quarter of the dough in cling wrap and place in the deep freeze. Wrap the remaining dough in cling wrap and place in the fridge. Leave for about 20 minutes.
Roll out the big piece of dough on a floured surface or between two pieces
