In my previous attempt to make a raspberry crumble, I used the raspberry jam bought from Ikea, but the result was too sweet. Today I decided to make another fruit crumble. This time, I wanted to do my own apple filling so I could control the sweetness. The method to do the tart shell is similar to the fresh fruit tarts. The only differences are the breadcrumbs-like toppings as well as the size of the mould (I used a tart mould with a removable base which I bought from my baking instructor). I used brown sugar for my filling, that's why the brown colour in the photos.Ingredients
Crumble:
300g plain flour
pinch of salt
175g sugar
200g unsalted butter, cubed at room temperature
butter for greasing
Filling:
450g apples, peeled, cored and cut into 1cm piece
50g brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon
Method
- Preheat the oven to 180C.
- Do a base crust using half the amount of ingredients in the fresh fruit tart recipe. Half bake the base for 10 mins. Proceed with filling and topping.
- Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
- Cook the apple with butter in a large pot and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit. When It's ready, the apple should be soft.
- Pour apple filling into the half-baked tart shell. Sprinkle the crumble mixture on top.
- Bake in the oven for 20-25 mins until the crumble is browned and the fruit mixture bubbling.
- Sprinkle some cocoa powder on top of tart.
