A twist on the classic apple crumble! Sweet, crunchy and comforting, this treat can be served directly from the oven in our non-stick Ovenware Roaster.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
FOR THE PASTRY
- 500g flour
- 10ml salt
- 300g butter
- 2 egg yolks
- 14g icing sugar
- 30ml water
FOR THE FILLING
- 1,5kg – 2kg apples, peeled, cored, and sliced
- 250g soft light brown sugar
- 10ml cinnamon
- Juice of 1 lemon
- 60ml water
FOR THE CRUMBLE
- 130g flour
- 250g butter
- 120g granulated sugar
- 150g coconut flakes
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Method
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1For the Pastry:
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2Sift the flour and salt. Add the butter in and rub with your fingertips to form breadcrumbs. Add in the egg yolk and water. Gently bring together to form a dough, being careful not to overwork the pastry. Shape the pastry into a flat disk, wrap it in cling film, and place it in the fridge for 30 minutes. Preheat the oven to 220°C (210°C fan). Once chilled, thinly roll the pastry out between two pieces of floured baking paper and chill again in the fridge for 15 minutes. Line the Le Creuset Ovenware 33x26cm Large Rectangular Roaster.
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3For the Filling:
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4Preheat the oven to 220°C (210°C fan). Mix the apples, sugar, cinnamon, lemon juice and water. Place on top of the lined pastry in the roaster.
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5For the Crumble:
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6Rub in the flour, sugar, and butter to form crumbs, stir in the coconut flakes to create a crumble. Sprinkle the crumble on top of the apples.
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7Place in the oven and bake at 220°C for 30 minutes, turn the oven down to 180°C and bake for a further 45 minutes, until golden brown and the apples are cooked through.
