>> Saturday, September 5, 2015
I hope you all enjoyed the Combo Dishes that I made for Week 1. come back next week for a feast featuring Indian States!
For the Crumb Layer
For the Apple Layer
Vanilla Custard Sauce
Apples - 3 medium
Maida / All purpose flour - 1 cup
Unsalted Butter - 3 -4 tbsp
Sugar - 3 -4 tsp + 2 tbsp for sprinkling on top
Cinnamon powder a pinch
How to Make Apple Crumble:
To make the apple base:
Wash, peel the skin and core the apples. Chop into thin 1 inch pieces and add 3 - 4 tsp of sugar to prevent from browning. You can also add a few drops of lemon juice if you are not going to cook the apple right away.
Cook on a low fire until soft and mushy. Just before taking it off, sprinkle the cinnamon powder, mix well and remove to cool.
To make the pie layer
Take the flour in a bowl, add sugar and cold butter. Crumble with your fingers so that the flour gets coated with butter and turns to become crumbs. Make sure you are not kneading to a dough.
Since I was baking in single serve ramekins, I greased as many bowls as needed. Else you can bake all in one baking tray.
First goes in the apple layer, on top of it will be a layer of the flour, evenly spread. Gently press down. Sprinkle some sugar on top.
Bake in a pre-heated oven at 185 C for 30 - 40 mins. You can check if done after 30 mins.
Serve warm with chilled vanilla custard sauce
To make the sauce, follow the same method I have done for making Vanilla Custard
Ensure the apple crumble is warm before serving. So MW for 30 sec if required and serve with chilled custard sauce.