Traditional recipes

Crumbled apples

Crumbled apples

Crumbled Apple Recipe of of 19-10-2015 [Updated on 21-11-2016]

This apple crumble comes from my passion for apple pies and crumbs, so I combined these two things to create a single dessert. Well, the result was really mouth-watering, this apple crumble is a great thing, in my house they went crazy and so you absolutely have to try it! After spending a weekend outdoors and kissed by the sun, today this gray sky and the neon light does not help, I have a lot of paperwork to fix and desire equal to zero, so I wait for my ray of sunshine and waiting I go in the kitchen to mess around. I'll leave you with my apple crumble recipe and wish you a sweet Monday :)

Method

How to make apple crumble

Peel the apples, cut them into cubes and place them in a saucepan.

Add the brown sugar, butter and cinnamon, stir and cook over medium heat for about 10 minutes.

Once the apples are ready, transfer them to a bowl and add the jam and raisins previously softened in a little rum.

Mix until you have a homogeneous mixture.

Meanwhile, prepare the crumbled pastry.
Sifting the flour into a bowl with baking powder. Add the sugar, the butter cut into small pieces, the egg, the chopped hazelnuts, the vanilla and the salt.

Stir with your fingers and mix the ingredients well, for a few minutes, until you get a mixture of "crumbs".

Grease and flour a baking sheet and pour half of the dough on the bottom of the pan covering the entire surface.

Pour the apples on the base of shortcrust pastry, leaving just half a cm free along the edge, and level well.

Cover with the rest of the pastry and lightly compact with your hands.

Bake the apple crumb in a preheated convection oven at 180 ° C and bake for about 35 minutes or until golden brown.
Remove from the oven, let it cool for about ten minutes and serve.



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Begin the preparation of the cake by peeling the apples and removing the core. Then cut them into thin slices and season with the cane sugar (50 g), the cinnamon powder and the raisins, taking care to mix everything well.

Then put the soft butter in a bowl after cutting it into small pieces and adding some granulated sugar.

Work the mixture until you have a creamy consistency, then add the flour mixed with a teaspoon of baking powder and work the mixture with your hands quickly until you get large crumbs.

Transfer half of the mixture inside a mold until it covers the base and flatten it slightly. Arrange your seasoned apples on top of the flattened crumble and cover with the remaining crumbs.

Meanwhile, put the two whole eggs in a blender together with 100 g of brown sugar, the plain white yogurt and the cream.

Blend until you get a homogeneous mixture. Pour the mixture over the cake to cover all the apples.

Bake in a preheated and static oven at 180 & # 176 for about 1 hour. Serve the sliced ​​cake with melted dark chocolate on top.

If you want to see the video of Anna Moroni's crumbled apple pie recipe proposed in the new Italian cooking program Ricette all'Italiana broadcast on Rete 4, below you will find the link for viewing.


Crumbled apple pie

1) Prepare the shortcrust pastry for the base. Mix 150 g of butter cold in small pieces with 300 g of flour in order to obtain a crumbled mixture. Combine 120 g of sugar 1 egg and 2 yolks, one at a time, 1 pinch of salt, half a bag of baking powder and knead quickly. Wrap the pastry in plastic wrap and put it in the fridge for the time necessary to work the other ingredients of the recipe.

2) Work the fruit. Peel 4 Delicious apples, remove the core and cut them into regular pieces put them in a bowl with 50 g of sugar, the juice of half a lemon, a teaspoon of cinnamon powder and a tablespoon of starch.

3) Create the top of the tart. Mix 100 g of flour with 100 g of butter and 80 g of sugar to obtain a crumbled compound. Butter and flour one pan of 24 cm in diameter.

4) Roll out the shortcrust pastry in the pan, making it rise to the edge, prick the base with a fork and place the apple mixture on top, forming an even layer. Then spread the crumbled mixture over the fruit and cook it cake in the oven at 180 ° C for about 45 minutes.

There crumbled cake it can be prepared with many stuffed: seasonal fruit of various types, jam or Nutella ®. In this case we have chosen to enrich it with Delicious, the classic red apples, with cream-colored pulp, sweet and fragrant. A variety of apple rich in sugars that is therefore best used only for sweet dishes, always keep it cold: otherwise it becomes floury.


Apple sbrisolona

Greedy and crumbly, the apple sbrisolona it is a very easy dessert to make. The classic elements of a scented tart but in version crumbled. A quick recipe for breakfast and snack or as a simple dessert together with whipped cream.

RECIPE EXECUTION EASY
PREPARATION 30 MIN
COOKING 60 MIN
REST PLACE IN THE FRIDGE
REST 30 MIN
PORTIONS 8 PORTIONS
  • FOR THE SHORT PASTRY
  • 350 g of flour 00
  • 150 g of granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 150 g of butter
  • 1 teaspoon of baking powder
  • salt
  • FOR THE STUFFING
  • 3 rennet apples
  • 2 tablespoons of granulated sugar
  • the grated zest of 1 lemon
  • 1 teaspoon of cinnamon powder

The ingredients are those of the most classic grandma's apple tart: shortcrust pastry, cooked apples and a pinch of cinnamon, but to make the apple sbrisolona no need to roll out the dough. There recipe it is in fact even more easy: large crumbs of shortcrust pastry make up the crumbly shell that holds a soft and fragrant filling.

A simple dessert, therefore, and quick to prepare, good as a snack but also for dessert, perhaps served with whipped cream or custard.

The cakes in the form of crumbled they are a fanciful middle ground between one tart it's a crumble and you can prepare as many as the favorite tastes of each. Some super gluttonous examples are the Nutella crumb, the ricotta crumb cake and the no-bake strawberry crumble that does not require the use of the oven.


Crumbled Apple - Recipes

Apple pie is the timeless classic that goes well in all seasons! The scent of caramelized apples immediately makes home and throat! We have already published some recipes. the traditional, the margherita with rice flour, the stuffed version, but today we want to share the crumbled version with you! I love crumbles but they often turn out to be too sweet or too buttery so I tried to experiment with this middle ground with a very soft base and crumbling on the surface. I find it absolutely divine!

Ingrediants:
1 golden apple (mine was huge, otherwise 2 medium)
100 grams of margarine
100 grams of brown sugar
2 whole eggs
150 grams of flour 00
50 gr of potato starch
75 ml of rice milk
1 sachet of vanillin
1 pinch of salt
1 sachet of baking powder
1 tablespoon of limoncello


Nadia's Recipes


From the book "Homemade by Benedetta 2" here is the recipe for the crumbled apple, really excellent.
I just made a few small adjustments on sugar and cinnamon.
Try it!

Ingrediants:
For the shortcrust pastry
-400 gr. made with flour
-150 gr. of sugar
-120 gr. of butter
-2 eggs
-1 Sachet of Yeast for Sweets

For the stuffing
-2 Large Apples
-60 gr. of cane sugar
- Pinch of cinnamon
- Juice of one lemon

Pour the flour into a bowl, add the sugar and a sachet of baking powder.
Mix everything well and add two eggs.
Then add the butter at room temperature.
Continue to mix to mix everything with your hands because the pastry must remain & # 8220sand # 8221.
In a pan, prepare the filling.
Peel and cut two large apples into cubes.
Pour them into a pan together with 60 gr. of brown sugar, cinnamon and the juice of one lemon.
Put on the heat and cook for 4-5 minutes, stirring constantly.
Take a round cake pan with a diameter of 26 cm.
On the bottom place a disc of parchment paper.
Pour half of the pastry to cover the base, press lightly with your hand and in the same way also form the edges.
Pour the apple filling and spread on the surface with a spoon.
Finally pour the rest of the pastry trying to evenly cover all the apples, this time not crushing, to maintain the & # 8217 effect & # 8220crumble & # 8221.
Bake at 180 & # 176 for 35-40 minutes (static oven).
At the end of cooking the apple crumb will be golden on the surface.
Let it cool completely, then remove the cake from the pan to arrange it on a plate.
Sprinkle with powdered sugar and this special apple pie is ready!


Crumbled Apple - Recipes

Ingr .: (for a mold diam. 20 cm - if you want it lower use one of 22 or 24)
NS. 350 spelled flour (this flour absorbs a lot more water, start with 300)
NS. 100 of cane sugar
NS. 60 of corn oil
NS. 95 of water
1/2 sachet of yeast
zest of 1/2 lemon

for the stuffing:
4 Golden apples
2 tablespoons of brown sugar
juice of 1 small lemon
zest of 1/2 lemon
1 level teaspoon of cinnamon

to garnish:
powdered sugar

Cover with the remaining dough.
Bake in a preheated oven at 180 & # 176 for about 50 minutes or until it is lightly golden.
Let it cool completely before cutting.
Serve sprinkled with powdered sugar to taste.


Crumbled with apples

Crumbled apples is a very simple dessert to make, you won't even need a rolling pin, because the dough is crumbled directly with your hands. In short, one of those recipes that I like to call "minimum expense, maximum yield", made of simple and genuine ingredients.

To prepare the apple crumble, start by taking care of the dough: in a bowl put 400 g of 00 flour, combine 180 g of soft butter into small pieces, 150 g of icing sugar, 1 pinch of salt, 10 g of vanilla yeast for desserts. , 2 medium eggs, the seeds of half a vanilla bean and the grated zest of half an untreated lemon.,

With your hands, mix all these ingredients, in order to obtain a crumbly mixture, which however remains sticky if you pinch it between your fingers.

Transfer the crumbly mix to the refrigerator and in the meantime take care of the two apples: after having peeled them, remove the core and reduce the pulp into not too large pieces, then put them in a large pan together with 60 g of granulated sugar and let it cook for 6-8 minutes, stirring often.

Once cooked, turn off the heat and add 1 teaspoon of ground cinnamon, mix well and let the apples cool, then take out the crumbly dough.

In a game mold about 26 centimeters in diameter, previously lined with baking paper, spread just over half of the crumbly mixture, compacting it on the bottom with your hands.

For this kind of cakes I usually have a 26 cm diameter mold with a hinge like this https://amzn.to/33s2oWo which makes it very easy to remove the cake once it has cooled down.

Cover this layer of dough with the cooked apples, then crumble the remaining dough over the entire surface.

Bake your apple crumble in the preheated oven in static mode at 180 ° C for about 35-40 minutes or in any case until it is well cooked and golden on the surface.


How to prepare the apple crumble

In a bowl, combine the flour, sugar, butter softened at room temperature, yeast and an egg. Mix and work the ingredients well with your hands. Do not worry about forming a homogeneous dough: the mixture must remain crumbled (1).

Peel the apples, remove the core and cut them into cubes. Season the apples with sugar (2), lemon juice and a tablespoon of cinnamon in a pan. Stir the mixture and cook for 10 minutes over low heat. Turn off and let cool.

Pour half of the crumbled dough into a 24 cm diameter pan and form the base, applying pressure with your hands or the back of a spoon to compact it. Spread over the apple mixture and finally another layer of crumbled dough. Cook at 180 ° C for about 30 minutes, then remove from the oven and let cool (3).

Once cold, cut the crumbled into slices and serve (4).


This is my elaboration of a famous apple pie in the blogosphere: Marina Braito's crumbled apple pie. It had been on my list for a couple of years & # 8220Recipes to try & # 8221 and I finally got into it. Here the recipe. It is a good and weird pie. In fact, these are two layers of shortcrust pastry & # 8220 not bound & # 8221, left in crumbs (without any liquid ingredients that you pile up), in half VERY THINLY sliced ​​apples and finally a layer of cream based on cream, eggs and sugar .
The apples in cooking compact, but remain creamy. A caramelized crust forms on top. It remains soft (it is a cake from saucer & fork), but not moist, almost like a very dry shortcrust pastry.

For my palate, it also has limits: it is too sweet, bordering on cloying, its softness does not fully convince me, the cream on top masks the taste of apples. I liked the basic idea though: that sweet crumb and those thinly sliced ​​apples. So I thought about developing the recipe and adapting it to my taste.

The crumb became less sweet and I increased the butter. I actually used the classic proportion of the English shortbread (3 parts of flour: 2 parts of butter: 1 part of sugar) and flavored it with vanilla.

The apples were sliced ​​into the veil with a mandolin and seasoned with lemon peel. I removed the cream from above and cooked everything for a VERY long time, at a low temperature. The result was an almost apple tart, with a soft-crumbly base and an intense apple flavor. Apples: I used cooking apples of unknown quality that were given to me, sour apples, firm and that keep cooking. In Italy maybe I would use Granny Smiths.
Fulfilled.

Almost crumbled apple tart
6-8 servings
A pan lined with parchment paper (below and along the circumference) of 20 cm in diameter / 4 cm in height

300 g of flour 00
200 g of cold salted butter in cubes
100 g of fine brown sugar (unrefined caster sugar)
a pinch of salt
Half a teaspoon of vanilla seed paste
4 medium-small apples (mine were the size of a tennis ball and it was enough, I think you can increase the quantity however)
the grated rind of a lemon

I heated the oven to 140 degrees ventilated (therefore: 160 degrees static oven), inserting a pan in the upper part of the oven.

For the crumb-crumble, everyone has their own method. I put flour, butter, sugar, salt and vanilla in the mixer and I turned ON-OFF until you get the classic crumbled mixture (large crumbs). I put the whole freezer in while I was preparing the fruit.
The apples were peeled, sliced ​​in a veil with the mandolin and seasoned with the lemon peel.
I poured 3/4 of the crumbs into the pan, without pressing them, I turned the apples over and finished with the remaining crumbs, without pressing them
I baked and cooked for an hour and a half. I let it cool before tasting it.

At the end of the meal I would say that a spoonful of creme fraiche would be fine. I tasted it with late afternoon coffee. It keeps well, covered, until the next day: let's say & # 8220frolla & # 8221 and if you like that consistency, I dare say it gets better. I prefer it in the day.

In this period I am experimenting with different apple pies and I piss everyone off about it. I tried a recipe from pastry chef Giovanni Prina (from Gennarino) and I didn't like it. I tried this classic English cake, actually from Dorset and I didn't like it (taken from a great book, this one). Today I made a very simple tart with the usual shortpastry base (therefore without sugar) and on top of it many, many sliced ​​apples. Cooked until the apples had a charred top edge (using this method). Taste tomorrow (I want to see how he behaves after a night's rest).

Now I want to try this, since I don't know how many years it has also been on my TO DO list (find the Italian version on Gennarino and the English version on the New York Times). In general I don't like moist apple pies very much, but curiosity prevails (of the monkey that I am, in terms of food & # 8230).


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