If autumn is upon us, our tables will soon be filled with dishes able to make the most of the season’s spoils. Blackberries, blueberries and raspberries, but also figs, grapes, apples and pears. As well as beans, broad beans, mushrooms, aubergines and radishes. The products from this month’s garden lend themselves well to the preparation of tasty soups and colorful savory pies.
But when it comes to sweets, the autumn dessert par excellence is undisputed: the apple crumble. At a time when the weather is showing the first signs of deterioration, when there is that smell of rain in the air and the leaves are starting to change color, nothing beats a good freshly baked apple crumble.
Apple crumble is one of the UK’s most popular sweet recipes. Indeed, perhaps even the most famous. In fact, this dessert originated just across the Channel, during the Second World War.
Legend has it that the first Apple Crumble recipes were invented as cheap alternative to the more extravagant (and expensive) apple pie recipes. Over the years this dish has gained popularity and has now become a usual preparation especially during autumn, when apples are available in abundance.
Dessert as simple as superlative, the apple crumble is nothing more than sweetened fruit and crunchy and buttery in the garnish. In fact, very few ingredients are enough for the preparation of this dessert: flour, butter, sugar and, of course, apples.
Here is the original apple crumble recipe. The following doses are calculated for a 20 cm pan, about 6 servings.
INGREDIANTS: 175g of plain flour, 145g of brown sugar, 115g of butter (cold from the fridge), 450g of apples (the original recipe recommends Bramley apples), 1 tablespoon of cinnamon (or spices to taste).
PROCEDURE: Wash, peel and clean the apples. Cut them into small squares. Place the apples in a large bowl and sprinkle them with 30g of sugar and cinnamon (or spices to taste). Mix and set aside. In another large bowl put all the flour and the remaining sugar (115g). Cut the butter into small pieces and then add it to the bowl. Using your hands, mash the butter into the flour and sugar until the mixture is very coarse and uneven. Grease an ovenproof dish and place the apples inside. Sprinkle the previously obtained mixture evenly over the apples, making sure that there are no parts that are too thick as they will not become crunchy and will not allow the apples to cook well. Place the pan in the preheated oven at 180 ° and bake until golden brown, about 30 minutes. Remove from the oven and serve warm.
Ideas to serve it, in the gallery above
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