ELSABIE’S APPLE CRUMBLE
- Filling:
- 3 large Granny Smith apples peeled, cored and sliced OR 385 g can pie apples
- 125 ml sugar (100 g)
- 125 ml raisins (75 g)
- 5 ml ground cinnamon
- 4 cloves
- 20 ml lemon juice
Mix apple slices with other ingredients in a saucepan and simmer for about 5 minutes. If fresh apples are used I simmer until the apples go soft. Drain off excess juice, alternatively thicken with a bit of corn starch and leave to cool. Make sure to remove the cloves.
- Base and crust:
- 125 g butter or margarine (if you use margarine then Stork-to-Bake is best)
- 125 ml castor sugar (105 g)
- 1 egg
- 500 ml cake flour (280 g)
- 10 ml baking powder
- 2 ml salt
Beat butter (or margarine) and sugar together, add egg and beat until light and fluffy.
Sift dry ingredients and add to mixture to form a soft dough.
Press half the dough into a greased 23 cm pie dish. Spoon the apple filling onto the pastry.
Coarsely grate the remaining dough over the filling.
Bake in preheated oven at 160°C for 1 hour.
Dust with icing sugar and serve hot or at room temperature with cream or ice cream.
TIP:
The apples can be replaced with just about any stone fruit. I’ve made blueberry, cherry, peach, apricot, pear, mulberry etc tarts with this recipe.
Nota’s:
Meng 1 teelepel koekmeel met 1 teelepel strooisuiker en strooi oor die onderste deeglaag voordat die appelmengsel opgeskep word. Dit help dat die deeg nie so nat is nadat dit gebak is.
Nog ‘n tip. Ek rasper nie my deeg vir die krummellaag nie. Ek voeg so eetlepel of 2 vlapoeier of Maizena by en sit my menger aan met die K-hoek, sodra die krummels lekker los van mekaar is, strooi dit egalig bo-oor. Jy kan ook die tertbak skud en die krummels sal egalig versprei.
Gebruik ‘n groot tertbord anders is die deeg te dik onder. Jy kan sien hoe dik my deeg is en my bord is 26 cm deursnee.
Recipe and photo: Elsabie Templeton
