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Apple Berry Crumble
Recept: Tim Neckritz Fotografie: Aangeleverd
The apple berry crumble is easy to prepare and ready in no time. You don’t need a lot of equipment and you can change the fruits to what ever seasonal ones you want to use.
Strawberry rhubarb for example is a great combination, or fresh peaches in the summer. One of my favorites is cherry crumble with fresh cherries right plucked from the tree.
In this version I go with the easy approach and use frozen fruits and fresh apples.
If you have a kitchen torch you can also add the sugar after baking instead of before and then torch it to have this lovely caramel crust on top.
Apple Berry Crumble
You don't need a lot of equipment and you can change the fruits to what ever seasonal ones you want to use.
Porties 6 personen
- 500 gr mixed frozen berries
- 500 gr Elstar apples
- 200 gr Oatmeal (Havermout)
- 100 gr Flour
- 200 gr Butter on room temperature
- 150 gr Brown sugar
- 50 gr Ground hazelnuts
- 2 tl cinnamon powder
- The rest of Fruit juice from the frozen berries
- 2 tl Maizena
- 1 tl sugar
- 2 tl brown sugar on top of the crumble before baking
- Enough Vanilla ice cream
Put the berries in a plastic bowl and let them defrost while you prepare everything else.
Peel the apples, take out the core and chop them in blocks, not too small as you don't want them to cook away during the baking process.
Mix the apples and the berries in the bowl with a spoon and let sit till the crumble is ready.
Preheat the oven on 185 degrees with hot air, otherwise 200 degrees top and bottom heat.
Mix the butter with the oatmeal, the flour and the sugar in the mixer for 5 minutes on highest power, add then the hazelnuts and the cinnamon, mix for 2 more minutes.
Strain the berry-apple mix through a sieve and save the juice for the sauce. After straining the fruits put them on the bottom of the oven form and spread them evenly.
Take the crumble dough and spread it all over the fruit mix in the form. The crumble should not be thicker than 0.5 cm on top to bake evenly. If you have crumble dough left, you can easily freeze it away for next time.
Sprinkle the sugar over the crumble mix and put the form into the oven, bake for around 30 minutes till the crumble is golden brown.
Take 2 tablespoons from the juice and dissolve the Maizena in there. Pour the rest of the juice into the sauce pan and add sugar, bring to simmer on medium heat. When the juice is nearly boiling, add the Maizena,reduce heat and let thicken.
Take the crumble out of the oven and let it cool down for 10 min.
For plating take small, slightly deep plates and add a piece of the crumble, a soop of vanilla ice cream and drizzle the fruit sauce over it.Enjoy 🙂