Monday, 05 November 2018 13:47

Apple Crumble with an Italian twist

Italian Apple Crumble Italian Apple Crumble

We've introduced apple crumble to the Italians and they have put their own twist on it. With a little granola, hazelnuts to accompany the plentiful apples this autumn, it all tastes wonderful. 


For Homemade Pastry: 225g plain flour, 110g unsalted butter,chilled and cubed, 50ml ice water, a pinch of salt.

Apple Filing: 6 apples, 1 teaspoon of ground cinnamon, 100g caster sugar, 1/4 teaspoon of nutmeg, 2 tablespoon of lemon juice.

Crumble topping: 225g plain flour, 170g brown sugar, 90g granola, 225g unsalted butter, chilled and cubed, 70g hazelnuts, 1/2 teaspoon of ground cinnamon


Mix the flour and salt in a large bowl, add the butter. When the butter and flour look like sand, add a little iced water. Transfer the dough onto a floured work surface and kned until it becomes a smooth dough. Wrap the dough with cling film and leave in the fridge for at least 20 minutes. Peel off and cut the apples into slices, of about 2-3 cms. Mix the apples with lemon juice, sugar, cinnamon and nutmeg. For the crumble, mix in the flour with granola, hazelnut, cinnamon, brown sugar and butter into a bowl.

Pre-heat the over 200 degree C. Buttered and flour the baking tin. Roll the doug and put in the baking tin. Cut off the excess dough. Put in the apple filing onto the pastry base and cover with crumble. Cook in the oven for 15 minutes at 200 degree C and then 25-30 minutes at 180 degree C.(Micol)

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