There is just something about homemade apple crumble that just comforts me to no end. The sweet and tart apples, the fragrant spices, the short buttery pastry…so perfect in its simplicity. I enjoy apple crumble best fresh out of the oven with unsweetened whipped cream, crème fraiche or ice-cream. It’s pretty darn delish with homemade custard too.The recipe is super easy, of course. I adapted it from a recipe we used often at the PnP Good food studio. This pastry is made in a food processor and I use tinned pie apples.
My husband goes mental over this baked delight that I’m forced to hide a slice or two away from him every time I make it. My favourite thing about baking this apple crumble is the sweet and delicious smells that waft through house…Bliss.
2 c (500 ml) cake flour
2 t (10 ml) baking powder
125 g butter
200 ml castor sugar
1 t vanilla essence
zest of 1 lemon (optional)
2 x 385 g tin of pie apples, roughly chopped
2 t (10 ml) ground cinnamon
1 ml ground cloves
2 ml all spice
1/4 c (60 ml) raisins
1/4 c (60 ml) toasted walnuts (optional)
3 T (45 ml) brown sugar
1 T (15 ml) lemon juice
Pastry: Sieve the flour and baking powder together. Place the butter and sugar in the food processor and blend until light and fluffy. Add the egg, essence and rind and blitz until well combined. Add the flour mixture and blend until it form a stiff dough. Divide the dough in half, cover in clingfilm and refrigerate for at least 1/2 hour – one in the fridge and 1 in the freezer.
Filling: mix all the filling ingredients together until evenly combined.
Preheat the oven to 180 degrees celcius.
Roughly roll out the pastry from the fridge on a floured surface and line into a greased +- 24 cm tart dish. This is more of a push pastry, so if it breaks apart, just press into the dish.
Spoon filling into the pastry case. Take the other dough out of the freezer and grate it all over the filling.
Bake for +- 40 minutes until the pastry is golden and crisp.