it's time for apple crumble
fruit crumbles, the world's easiest baking and so good with any kind of fruit. i bake crumbles for dessert the whole year round with whatever fruit is in season. think buttery pears with ginger in early fall, cranberries with apples in winter, rhubarb in early spring or strawberries with rhubarb at the beginning of summer. in summer i use cherries, apricots with lemon zest, nectarines or peaches, so delicious together with raspberries, plums, they make a fantastic crumble with cinnamon, and summer berries of any kind are wonderful too.
for now, it's apple crumble time, very fall-like, very simple and classic with lemon & cinnamon, served with a dollop of creme fraiche. image: mikkel vang via taverne agency, recipe: leonoor ottink, after the break
75 g all purpose flour
25 g rolled oats
100 g sugar
75 g unsalted butter
pinch of salt
juice of 1 lemon
place the butter in the freezer.
preheat the oven to 180ºc.
peel the apples, cut in cubes and sprinkle the lemon juice over the apples.
place apples in an earthenware dish.
place flour, rolled oats, sugar, salt & butter in the kitchen machine and process for 5 seconds, check if it's a nice crumbly mixture, or process for a few seconds more.
sprinkle crumble mixture over apples and bake in the oven for 45 minutes.
serve with creme fraiche.