Crumbled apples: the sweet autumn cuddle – Italian Cuisine

Crumbled apples: the sweet autumn cuddle


In autumn they are a must (and woe to those who touch them!): The snack breaks, the slow ones, with a steaming cup of tea and… aaargh, la cake it's over for this afternoon, and you don't have much time to do it again. No problem: you can prepare one crumbled with apples. Fast, easy, soft, in one word very good! And then, the apples they are a fruit that cannot be missing from the table in autumn.
How to do it? Below the step pass recipeor; in the gallery, however, some Advice for an even better crumble.

Crumbled with apples

Ingredients

To prepare the apple crumble, you need these ingredients. For the shortcrust pastry: 300 g of 00 flour, 100 g of sugar, 100 g of butter, 1 pinch of salt, the zest of 1 grated lemon, 1 egg and 1 sachet of baking powder. For the cream: 50 grams of flour or corn starch, 2 eggs, 100 grams of sugar, 500 grams of milk and 1 sachet of vanilla. For the dough: 2 apples, the juice of half a lemon and 1 tablespoon of sugar.

Method

Start with the apples, cut them into small pieces, place them in a bowl, season with the lemon juice and a spoonful of sugar. Leave to macerate on a low heat for about 10 minutes, then let it cool.
Now dedicate yourself to the custard: in a bowl of cold milk add the flour or corn starch, then start whipping with a whisk. Add the eggs, sugar and vanilla and continue to mix, mixing everything. Take a pot and with the help of a tightly woven sieve, pour the mixture, to be cooked later, over low heat, stirring constantly. Bring to a boil, turn off the heat and then transfer the cream into a bowl, taking care to cover it with cling film in contact with the surface of the cream, to avoid the formation of a skin. Let it cool down.
Now devote yourself to the pastry. In a saucepan, melt the butter over low heat. Meanwhile, in a bowl, combine the flour, sugar, sifted yeast, a pinch of salt and the grated lemon peel. Add the melted butter and the egg and knead with your hands, in order to obtain large crumbs.
In a pan lined with parchment paper, place 2/3 of the dough, pressing lightly. Then, proceed with the cream, to be poured in spoonfuls over the pastry base, leaving about 1 cm from the edges. Cover with the apple chunks and then with the last layer of shortcrust pastry. Preheat the oven to 180 degrees and bake for about 30 minutes. Serve it after letting it rest.

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