Apple crumble that you can eat with your hands?
I'm not suggesting you bake an apple crumble and scoop a portion out with your hand. That would just be messy. And a bit unsociable to be honest.
I'm talking about an apple crumble that you can slice up and eat like a piece of cake.
As you bite into it, you get the lovely crisp almonds crumbling onto your tongue, followed by the warming chunks of stewed apple underneath - exactly what you'd expect from a comforting apple crumble. Without even having to use a spoon to eat it. And to make it a touch more special, there are sweet berries juiced into the mix as well.
Holy crumble, my mouth is watering right now. Damn me for eating it too fast! (I did share it out a tad, honest)
Portable Apple Berry Crumble
Made in an 8" shallow baking tray (12 squares):
225g apple, deskinned and diced
1 tbsp honey
1 tsp baking powder
35ml water
75ml + 1/2 tsp grapeseed oil
Juice and zest of half a lemon
50g white sugar
75g plain flour
3/4 tsp bicarbonate of soda
50g ground almonds
100g raspberries
For the crumble topping:
50g ground almonds
25g white sugar
2 tbsp olive oil
Handful of flaked almonds
1) Put the diced apple with the honey in a saucepan with just enough water to cover. Bring to the boil, then reduce to a simmer for about 10-15 minutes, until soft enough to mash. The water should be pretty much absorbed. Set aside to cool.
2) In another bowl, mix half of the baking powder with the half tsp oil and water. Add the mashed apple, lemon, sugar and the rest of the oil.
3) Sift the flour into a large mixing bowl with the bicarb of soda, almonds, plus the remaining half tsp of baking powder. Fold in the raspberries, coating well.
4) Preheat the oven to 170 degrees C.
5) Pour the apple mixture into the flour bowl, folding in well. Tip into a lined baking tray, smoothing out the top.
6) To prepare the topping, mix together the ground almonds, sugar and oil. Spoon the mixture evenly over the pie, then scatter the flaked almonds on top.
7) Bake for about 50 minutes - the crumbled top should be slightly brown and you should be able to pull a toothpick out clean. It will still be quite squidgy inside, so allow to cool before cutting into squares.
Made in an 8" shallow baking tray (12 squares):
225g apple, deskinned and diced
1 tbsp honey
1 tsp baking powder
35ml water
75ml + 1/2 tsp grapeseed oil
Juice and zest of half a lemon
50g white sugar
75g plain flour
3/4 tsp bicarbonate of soda
50g ground almonds
100g raspberries
For the crumble topping:
50g ground almonds
25g white sugar
2 tbsp olive oil
Handful of flaked almonds
1) Put the diced apple with the honey in a saucepan with just enough water to cover. Bring to the boil, then reduce to a simmer for about 10-15 minutes, until soft enough to mash. The water should be pretty much absorbed. Set aside to cool.
2) In another bowl, mix half of the baking powder with the half tsp oil and water. Add the mashed apple, lemon, sugar and the rest of the oil.
3) Sift the flour into a large mixing bowl with the bicarb of soda, almonds, plus the remaining half tsp of baking powder. Fold in the raspberries, coating well.
4) Preheat the oven to 170 degrees C.
5) Pour the apple mixture into the flour bowl, folding in well. Tip into a lined baking tray, smoothing out the top.
6) To prepare the topping, mix together the ground almonds, sugar and oil. Spoon the mixture evenly over the pie, then scatter the flaked almonds on top.
7) Bake for about 50 minutes - the crumbled top should be slightly brown and you should be able to pull a toothpick out clean. It will still be quite squidgy inside, so allow to cool before cutting into squares.
Pie out.
Read my other Friday Pie Day adventures.
2 comments:
Hi Jenny thanks for stopping pie, I saw these and had to say yum! My dad loved this type of bar and you reminded me of him... thanks for that... will give these a try... lovely recipe!~
Hi Claudia, ah, that's so lovely to think that this reminded you of your father, I hope they turn out how you expect them to taste!
Hungry Jenny x
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